Optimization of technology for enzymatic decortication of green pepper by stirring

Pectate lyase and the plant hydrolyzed-enzyme were used for decortication of the green pepper in order to gain optimizational decortication technology. The decortication efficiency was used as evaluation index,proportioning experiment of two kinds of enzymatic solutions was carried out firstly,then enzymatic peeling technology of pepper was optimized with the help of the stirring by orthogonal experiment on the basis of singlefactor tests,in the end,the quality of white pepper decorticated by the different ways was compared. Results showed the best proportion of pectate lyase and the plant hydrolyzed-enzyme was 3∶2,the optimum conditions were as follows:mixed enzymes concentration 2.0%,the treating temperature 45 ℃,stirring rate 150 r/min,and the blanching time 5 min. Under the optimum conditions,the decortication efficiency of pepper could reach97.6% in 3 hours by enzymatic stirring method. Compared with the traditional water retting method,decortication time was shortened significantly,white pepper smelt fragrance thick and odourless,color was grey and light.