热风烘干温度对线椒和朝天椒干制品质的对比分析  

Comparative Study on the Quality of Line Pepper and Pod Pepper at Different Hot Air Drying Temperatures

作　　者：田玉肖 罗静红 宋占锋[2,3] 罗芳耀 朱永清 高佳[1,3] TIAN Yu-xiao;LUO Jing-hong;SONG Zhan-feng;LUO Fang-yao;ZHU Yong-qing;GAO Jia(Institute of Agro-products Processing,Sichuan Academy of Agricultural Sciences,Chengdu 610066,China;Institute of Horticulture,Sichuan Academy of Agricultural Sciences,Chengdu 610066,China;Key Laboratory of Biology and Germplasm Innovation of Horticultural Crops in Southwest China,Ministry of Agriculture and Rural Affairs,Chengdu 610066,China)

机构地区：[1]四川省农业科学院农产品加工研究所,成都610066 [2]四川省农业科学院园艺研究所,成都610066 [3]农业农村部西南地区园艺作物生物学及种质创制重点实验室,成都610066

出　　处：《中国调味品》2023年第3期90-94,共5页China Condiment

基　　金：四川省科技计划资助(2020JDRC0127);四川省农作物育种攻关项目(2021YFYZ0022)。

摘　　要：为明确不同类型辣椒在热风烘干后的品质差异,以红冠3号(线椒)和红冠603(朝天椒)为材料,分别在50,60,70℃热风下进行烘干处理,并对烘干时间、辣椒素、二氢辣椒素、总辣椒素含量和ASTA色度进行分析。结果表明,两种辣椒在不同温度下干制后的品质存在差异。红冠3号的辣椒素各组分含量显著低于红冠603,ASTA色度显著高于红冠603。两种类型辣椒在烘干时间、辣椒素、总辣椒素含量变化趋势上表现一致,在二氢辣椒素含量变化上稍有差异。两种类型辣椒的热风烘干效率均随着烘干温度的增加而增加;总辣椒素含量均随着烘干温度的增加而降低,但50℃与60℃之间差异不显著。红冠3号在70℃下ASTA色度最高,红冠603在60℃下ASTA色度最高。方差分析表明,烘干温度、辣椒类型和温度×类型交互作用对各测定指标均有极显著影响。综合评价认为,红冠603在60℃下热风干制能较好保持其辣度和色度品质,而红冠3号更适宜在70℃下干制加工。In order to clarify the quality difference of different types of peppers after hot air drying,Hongguan No.3(line pepper)and Hongguan 603(pod pepper)are used as the materials,and are dried at 50,60,70℃respectively.The drying time,capsaicin,dihydrocapsaicin,total capsaicin content and ASTA chroma are analyzed.The results show that the quality of the two types of peppers after drying at different temperatures is different.The content of each component of capsaicin in Hongguan No.3 is significantly lower than that in Hongguan 603,and the ASTA chroma is significantly higher than that of Hongguan 603.The changes of drying time,capsaicin and total capsaicin content of the two types of peppers show the same trend,but the changes of dihydrocapsaicin content are slightly different.The hot air drying efficiency of the two types of peppers both increases with the increase of drying temperature.The total capsaicin content decreases with the increase of drying temperature,but there's no significant difference between 50℃and 60℃.Hongguan No.3 has the highest ASTA chroma at 70℃and Hongguan 603 has the highest ASTA chroma at 60℃.The variance analysis shows that drying temperature,pepper type and the interaction of temperature×type have significant effects on each measurement index.According to the comprehensive evaluation,the hot air drying of Hongguan 603 at 60℃can better maintain its spiciness and color value quality,while Hongguan No.3 is more suitable for drying at 70℃.

关 键 词：辣椒 辣椒素 类型 干制 加工 温度 品质 

分 类 号：TS201.1[轻工技术与工程—食品科学]