不同品种辣椒对香辣牛肉干调味效果影响研究  

Study on the Effect of Different Varieties of Pepper on the Flavoring Effect of Spicy Beef Jerky

作　　者：童光森[1,2] TONG Guang-sen(Sichuan Tourism University,Chengdu 610100,China;Key Laboratory of Meat Processing in Sichuan Province,Chengdu University,Chengdu 610106,China)

机构地区：[1]四川旅游学院 [2]成都大学肉类加工四川省重点实验室

出　　处：《中国调味品》2020年第3期83-86,91,共5页China Condiment

基　　金：肉类加工四川省重点实验室“川式肉类冷菜复合调味汁的开发运用研究”(19-R-06);四川旅游学院四川少数民族饮食文化传承与传播研究团队(18SCTUTD01)

摘　　要：为了研究不同品种辣椒对香辣牛肉干调味效果的影响,文章对比分析了四川二荆条等9种常用辣椒制作的香辣牛肉干成品品质指标。研究发现新疆铁皮椒辣椒素含量最高,其制作的牛肉干色度表现最佳;辣度适中的四川二荆条、贵州灯笼椒2种辣椒制作的香辣牛肉干感官评分较高;香辣牛肉干中共检测出45种挥发性成分,贵州灯笼椒制作的种类最多。研究发现辣椒品种直接影响香辣牛肉干的调味效果,选择合适的辣椒品种有利于更好地体现香辣牛肉干的风味特点。In order to study the effects of different varieties of pepper on the flavoring effect of spicy beef jerky,this paper compares and analyzes the quality indexes of spicy beef jerky products made by nine kinds of commonly used peppers such as Sichuan Erjingtiao pepper.Through research,it is found that the capsaicin content in Tiepi pepper of Xinjiang is the highest,and the color of beef jerky produced is the best;the spicy beef jerky made by Sichuan Erjingtiao pepper and Guizhou bell pepper has a higher sensory score;a total of 45 volatile components are detected from spicy beef jerky.The varieties of volatile components in spicy beef jerky made by Guizhou bell pepper are the most;it is found that the pepper varieties directly affect the flavoring effect of spicy beef jerky.Choosing the suitable pepper varieties is beneficial to reflect the flavoring characteristics of spicy beef jerky better.

关 键 词：辣椒品种 调味 烹饪应用 品质特性 

分 类 号：TS251.64[轻工技术与工程—农产品加工及贮藏工程]