不同椒型鲜椒的速冻工艺  

The Quick-Frozen Process of Different Pepper-Type Fresh Peppers

作　　者：郑红 唐毅 黄采姣 徐伟伟 刘晓琴 张丽 ZHENG Hong;TANG Yi;HUANG Caijiao;XU Weiwei;LIU Xiaoqin;ZHANG Li(Chongqing Hot Pot Condiment and Dishes Engineering Technology Center,Chongqing Dezhuang Agricultural Products Development,Chongqing 401336)

机构地区：[1]重庆火锅调味品及菜品工程技术中心,重庆德庄农产品开发有限公司,重庆401336

出　　处：《食品工业》2020年第10期89-93,共5页The Food Industry

摘　　要：该研究以4种不同椒型的鲜椒为原料,探讨其速冻时间、呼吸强度、解冻时间、汁液流失率、灰分、辣椒素含量变化规律,结合感官评价结果,最终确定不同椒型的鲜椒速冻工艺。结果表明:4种鲜椒的速冻时间为25~30min,随冻结时间的增加,鲜椒呼吸强度迅速下降;解冻时间为10~20 min,随解冻时间的增加,鲜椒的灰分、汁液流失率和辣椒素含量均呈逐渐增加的趋势。该工艺条件下的辣椒质地饱满,色泽红亮,香气浓郁,最大程度地保留了鲜椒的营养价值和口感,且操作方便,成本较低,易于工业化大批量贮藏保鲜。The freezing-time,respiratory intensity,thawing-time,water loss rate,ash content,capsaicin content and sensory evaluation were used as indicators to analyze the change of fresh peppers during freezing storage.The results showed that the quick freezing-time of the four fresh peppers was 25-30 min.With the increase of freezing-time,the respiration intensity of fresh peppers decreased rapidly.In the thawing process,the thawing-time of fresh pepper was controlled at 15-20 min.With the increase of thawing-time,the ash content,water loss rate and capsaicin content of fresh pepper increased gradually.Under the condition of this process,the texture of the fresh pepper was full,the color was red and bright,the aroma was rich,and the nutritional value and taste of fresh peppers were maximized to stay.And the utility model had the advantages of convenient operation,low cost and easy industrialization for large-scale storage and preservation.

关 键 词：鲜椒 速冻 解冻 品质 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]