青辣椒油炸及贮藏过程中护色技术的研究  

Protect color technology of green capsicum during frying and storage

作　　者：李俊[1] 王辉[1] 田宝明[1] 高伟民[1] 阚建全[1,2] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]重庆市农产品加工及贮藏重点实验室,重庆400715

出　　处：《食品工业科技》2013年第20期275-279,共5页Science and Technology of Food Industry

基　　金：国家重大星火计划项目(2011GA811001)

摘　　要：在符合GB2760-2011的前提下,用感官评定方法优化了青色美人椒油炸条件,通过正交实验对青色美人椒油炸及贮藏过程中的护色技术进行了研究。结果表明,青色美人椒最佳油炸条件为:油炸时间20s、油炸温度200℃。油炸前最佳浸泡护色工艺参数为:浸泡温度40℃、NaHCO3添加量400mg/kg、浸泡时间20min,此时△a*=2.93,△硬度=395.236g。在贮藏过程中油炸青色美人椒产品的最佳护色工艺参数为:葡萄糖酸锌添加量550mg/kg、柠檬酸添加量200mg/kg、VC添加量300mg/kg、不必避光保存,此时△a*=2.17,△硬度=112.342g。经过以上最佳护色技术处理的油炸青色美人椒(△a*=2.17)与对照组的油炸青色美人椒(△a*=5.89)相比取得了较好护色效果,产品绿色色泽得到了良好保持,呈翠绿色。In accordance with GB2760-2011 ,this paper optimized the fried conditions of cyan beauty pepper by sensory evaluation methods,and studied the protect color technology during frying and storage by orthogonal test. The result showed that best fried parameters were as follows,frying time 20s,frying temperature 200℃. The best soaking protect color technology parameters before frying were as follows=soaking temperature 40℃, NaHCO3 addition 400mg/kg,soaking time 20min,△a=2.93,Ahardness=395.236. The best protect color technology parameters of fried green capsicum during storage were as follows =zinc gluconate addition 550mg/kg,citric acid addition 200mg/kg, Vc addition 300mg/kg, storage with light, △a=2.17,△hardness= 112.342g. After storage with the best protect color technology for fried cyan beauty pepper,its color（△a=2.17） was better than the control group（△a=5.89）,and the green color was kept good,and was emerald.

关 键 词：青辣椒 油炸 贮藏 护色技术 硬度 

分 类 号：TS201.2[轻工技术与工程—食品科学]