酸辣椒的护绿工艺及腌制液配方优化的研究  

On Optimum Green-Protecting Conditions and Optimum Formula of Pickled Chili Peppers

作　　者：肖秋雨 肖亮亮 钟锟 冯娉华 侯大军[1] XIAO Qiu-yu;XIAO Liang-liang;ZHONG Kun;FENG Pin-hua;HOU Da-ju(College of Food Science,Southwest University,Chongqing 400716,China;Zhenyuan Xiaojiayuan Food Co. Ltd.,Zhenyuan Guizhou 557700,China)

机构地区：[1]西南大学食品科学学院,重庆400716 [2]镇远县肖家园食品有限公司,贵州镇远557700

出　　处：《西南师范大学学报（自然科学版）》2019年第8期59-64,共6页Journal of Southwest China Normal University(Natural Science Edition)

基　　金：贵州省科技计划项目(黔科合支撑[2018]2317)

摘　　要：以青辣椒为原料,采用单因素和4因素3水平正交实验,以△a^*为指标考察青辣椒浸泡前后的色泽变化,得出辣椒绿色防护的最佳条件,即在温度为40℃时,0.3%柠檬酸和0.06%D-异抗坏血酸钠复合溶液中浸泡45min,辣椒的绿色防护效果最好.同时通过4因素3水平正交实验,依据感官评价标准,得到了酸辣椒腌制液的最佳配方,即将8%食盐,2%糖,0.4%CaCl2和8%蒜姜(1∶1)加入到pH值为3.5-4.0的腌制溶液中,即可得到风味、口感、质地优良的酸辣椒制品.In this paper, green chili pepper was used as raw material, and single-factor test and four-factor three-level orthogonal test was used to investigate the color change of green chili pepper before and after soaking with △ a^* as the index, and the optimum green-protecting conditions of chili peppers was obtained. The results show that green chili peppers immerged in complex liquid which contained 0.3% citric acid and 0.06% sodium D-isoascorbate at 40 ℃ for 45 minutes can protect the green best. The optimized formula of the pickling solution of pickled chili pepper by sensory evaluation methods by four factor-three level orthogonal test is as follows: 8% salt, 2% sugar, 0.4% CaCl2 and 8% garlic ginger (1:1) added to the pickling solution with pH of 3.5-4.0, and the pickled chili pepper products with good flavor, taste and texture were obtained.

关 键 词：护绿 腌制 酸辣椒 

分 类 号：TS205.5[轻工技术与工程—食品科学] S641.3[轻工技术与工程—食品科学与工程]