鲜红辣椒腌制保藏的护色技术  

Color-protecting technology of pickled red pepper

作　　者：吴金松[1] 郑炯[1] 田宝明[1] 陈光静[1] 闵倩倩[1] 阚建全[1] 

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

出　　处：《食品与发酵工业》2013年第12期177-181,共5页Food and Fermentation Industries

基　　金：国家重大星火计划项目(2011GA811001)

摘　　要：选取异抗坏血酸钠、乙二胺四乙酸二钠(EDTA-2Na)、L-半胱氨酸作为护色剂对腌制保藏鲜红辣椒进行护色研究。单因素护色研究结果表明,一定浓度的异抗坏血酸钠、乙二胺四乙酸二钠和L-半胱氨酸对鲜红辣椒腌制保藏均具有较好的护色作用。通过复合护色剂正交实验,得出在腌制液中添加3 g/L异抗坏血酸钠、0.25g/L乙二胺四乙酸二钠、3 g/L L-半胱氨酸,料液比为1∶2时,对鲜红辣椒的护色效果最佳。在此条件下腌制保藏的产品与新鲜辣椒色差△E值为16.98±0.53,感官评分为94分,可达到满意的护色效果。Sodium isoascorbate, ethylenediamine tetraacetic acid disodium （EDTA） and L-gystein were selected as color fixatives to conduct a color-protecting experiment of pickled red pepper. Sodium isoascorbate, EDTA and L- gystein had positive influence on pickled red pepper＇ s color retention in single factor experiment. With compound col- or fixatives orthogonal experiment, the condition of 3 g/L sodium isoascorbate, 0.25 g/L EDTA and 3 g/L L-gystein （feed liquid ratio was 1 ： 2） had the best effect on the color-protecting of pickled red pepper. Under the above condi- tion, the chromatic aberration AE between pickled red pepper and fresh pepper wasl6. 98± 0. 53 and the sensory score was 94, which showed a desired effect of color-protecting.

关 键 词：鲜红辣椒 腌制保藏 护色技术 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]