Study On Processing Technology Of Green Pepper Products

The study chose product color, oil content and product acquisition rate as indicators, and has respectively investigated the effect of pepper fruit maturity, pretreatment time, pretreatment temperature and desiccation temperature to the quality of pepper. Then the method of orthogonal experiments and statistic analysis were used to determine the optimal processing condition.Pre-freezing time, sample load and vacuum were selected as three factors and the freeze-drying rate as indicator, according to Box-Benhnken the center of the combination of experimental design principles, it designed three factors and three levels of response surface analysis experiment to pecfect processing condition and determined the optimal freeze-drying condition by using SAS9.0statistic analysis.The optimal dehydrate condition of green pepper as follows:the seventy-eight mature, pretreatment time10min, desiccation temperature60℃. The optimal freeze-drying condition of green pepper as follows:pre-freezing time6h, sample load40g, vacuum20Pa.In order to shorten the freeze-drying time and reduce energy consumption, the microwave and ultrasonic were used to pretreat the pepper. The result proved that microwave pretreatment can reduce the freeze-drying3h, and ultrasonic pretreatment can reduce4h, saving energy27%.Quality test of green pepper products show that the quality indicators fulfill the requirements of national standards for pepper. GC-MS and UPLC analysis proved that the contents of essential oil and piperine in the green pepper products are higher than both black and white pepper.