不同剁椒加工型品种品质特性分析与比较  

Characteristic Analysis and Comparison of Different Hot Pepper Varieties for Chopping Processing

作　　者：秦可颖 蒋立文[1] 覃业优 王蓉蓉[1] QIN Ke-ying;JIANG Li-wen;QIN Ye-you;WANG Rong-rong(College of Food Science and Technology,Hunan Agricultural University,Changsha 410128,PRC;Hunan Tantanxiang Food Technology Company,Changsha 410128,PRC)

机构地区：[1]湖南农业大学食品科技学院,湖南长沙410128 [2]湖南坛坛香食品科技有限公司,湖南长沙410128

出　　处：《湖南农业科学》2022年第10期72-76,共5页Hunan Agricultural Sciences

基　　金：湖南省重点研发计划项目(2020NK2027);国家自然科学青年基金资助项目(31601525);湖南省自然科学基金资助项目(2019JJ50256)。

摘　　要：对辣丰早辣红、陈特辣朝下、湘艳、羊角椒、湘辣595、辣丰63号这6个常用剁椒加工型辣椒品种进行品质特性分析与比较,包括基本性状、质构、色泽、总酸、总酚、VC、抗氧化能力、表面微观结构等。结果表明:6个辣椒品种中,湘艳和辣丰63号的质构特性、总酸、总酚及抗氧化能力均维持在较高的水平,适宜作为剁椒原料;相比于其他品种,羊角椒的果长适中、含水率高而含籽率较低、亮度高颜色较红、总酸和VC含量最高,感官品质和营养品质总体较好,但由于其硬度较低,组织结构排列较为疏松,在选择加工时需特别注意。Six hot pepper varieties used for chopping processing purpose,namely,'Lafengzaolahong','Chentelazhaoxia','Xiangyan','Yangjiao','Xiangla 595'and'Lafeng 63',were used as experimental materials for the analysis and comparison of their quality characteristics,including basic traits,texture,color,total acids,total phenols,VC,antioxidant capacity,and surface microstructure.The results show that among the six peppers,'Xiangyan'and'Lafeng 63'can both remain at high levels in the texture characteristics,total acids and total phenols contents,and antioxidant capacity,indicating their suitability for chopping processing.'Yangjiao',in contrast to the other five peppers,has appropriate fruit length,high moisture content,low seed-bearing rates,bright lustre,redder color,the highest total acids and VC contents,and better sensory and nutritional qualities,but a relatively low fruit hardness and loose tissue structure,so in the processing of chopped pepper,special attention should be paid to it.

关 键 词：辣椒 品种 剁椒加工 品质 比较 

分 类 号：S641.3[农业科学—蔬菜学] TS255.5[农业科学—园艺学]