减轻辣椒汁辣味方法的研究  

Methods of Abating Hot Taste in Hot Pepper Juice

作　　者：严奉伟[1] 李俊凯[1] 刘良中[1] 

机构地区：[1]湖北农学院食品科学系,湖北荆州434025

出　　处：《湖北农学院学报》2002年第1期52-54,57,共4页Journal of Hubei Agricultural College

摘　　要：以荆州市鲜销青辣椒为原料 ,研究了用乙醇溶液、NaOH溶液浸泡脱除辣椒素类物质、加活性炭吸附辣椒素类物质及加β -CD、白砂糖、香精掩盖辣味等方法减轻辣椒汁辣味的效果。结果表明 :乙醇溶液浸泡、加入β -CD、白砂糖能较好地减轻辣椒汁辣味 ,并保留维生素C含量。最佳结果是 :在 1 0 0mL辣椒汁中加入 1 gβ -CD和 6.7g白砂糖可使原汁辣味相当于 2 5 %～ 30Using green hot pepper from Jingzhou market, the effect of abating hot taste in hot pepper juice was studied by extracting capsaicinoid from hot pepper through soaking hot pepper in ethyl alcohol solution or NaOH solution ,or by absorbing capsaicinoid through adding active carbon to hot pepper juice,and covering hot taste through adding β-CD ,white sugar and essence.The results indicated that it was able to abate hot taste and keep vitamin C well to soak hot pepper in ethyl alcohol solution and to add β-CD and white sugar to hot pepper juice .The best result was achieved when adding 1 g β-CD and 6.7 g white sugar to 100 mL pepper juice which could make the hot taste of the treated pepper juice equal to that of a pepper juice contaning 25%～30% raw pepper juice.

关 键 词：辣椒汁 辣椒素类物质 脱除 辣味 掩盖 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]