胡椒低温粉碎下粒径与风味品质的变化  

Changes in the Particle Size and Flavor Quality of Pepper under Low Temperature Crushing

作　　者：李鑫 谷风林[1,2,3] 胡卫成 段君宇[1] 叶攒 吴桂苹 朱红英[1,3] LI Xin;GU Fenglin;HU Weicheng;DUAN Junyu;YE Zan;WU Guiping;ZHU Hongying(Spice and Beverage Research Institute,Chinese Academy of Tropical Agricultural Sciences,Wanning 571533,China;Sanya Research Institute of Chinese Academy of Tropical Agricultural Sciences,Hainan Key Laboratory for Biosafety Monitoring and Molecular Breeding in Off-Season Reproduction Regions,Sanya 572025,China;Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province,Wanning 571533,China;Jiangsu Collaborative Innovation Center of Regional Modern Agriculture&Environmental Protection,Huaiyin Normal University,Huaian 223300,China)

机构地区：[1]中国热带农业科学院香料饮料研究所,海南万宁571533 [2]中国热带农业科学院三亚研究院,海南省南繁生物安全与分子育种重点实验室,海南三亚572025 [3]海南省特色热带作物适宜性加工与品质控制重点实验室,海南万宁571533 [4]淮阴师范学院江苏省高校区域现代农业与环境保护协同创新中心,江苏淮安223300

出　　处：《现代食品科技》2023年第4期239-248,共10页Modern Food Science and Technology

基　　金：国家重点研发计划项目(2020YFD1001200);中国热带农业科学院基本科研业务费专项资金(1630142022011)。

摘　　要：该实验以黑胡椒和白胡椒为研究对象,考察-8℃下粉碎10、20、30、45、60 s及-16、-8、6℃下粉碎60 s对黑、白胡椒粉粒径分布、风味品质的影响。结果表明:粉碎温度、粉碎时间对黑、白胡椒粉的粒径分布、胡椒碱含量、胡椒精油含量影响差异显著。不同粉碎条件下黑、白胡椒粉平均粒径均在100μm以下,随粉碎时间的延长,黑、白胡椒粉平均粒径缓慢下降,随粉碎温度的升高,黑胡椒粒径分布先增加后减小,白胡椒粒径分布正相反。黑、白胡椒主要风味成分随粉碎时间、粉碎温度变化趋势不相同。加权分析结果显示黑胡椒在-8℃下粉碎30 s得分最高,为97.95;白胡椒在6℃下粉碎60 s得分最高,为100.00。颗粒大小与加工方式对胡椒风味成分影响显著,推荐黑胡椒的粉碎条件为-8℃下粉碎30 s,白胡椒的粉碎条件为6℃下粉碎60 s。实验结果对胡椒的粉粹加工及利用具有重要意义。Black pepper and white pepper were employed to determine the effects of crushing at-8 for 10,20,30,45,60 s and at℃-16,-8,and 6 for 60 s on the particle size distribution and flavor quality of black pepper and white pepper powder.The effects of℃crushing temperature and crushing time on the particle size distribution,piperine content,and pepper essential oil content of black pepper and white pepper were significantly different.The average particle sizes of black pepper and white pepper powder under different crushing conditions were below 100μm.As the crushing time extended,the average particle sizes of black pepper and white pepper powder slowly decreased.As the crushing temperature increased,the particle size distribution of black pepper increased and then decreased,while the opposite was observed for white pepper.The main flavor components of black pepper and white pepper varied in trend with crushing time and crushing temperature.Weighted analysis revealed that black pepper had the highest score of 97.95 when crushed at-8℃for 30 s and white pepper had the highest score of 100.00 when crushed at 6℃for 60 s.The particle size and processing method had significant effects on the flavor components of pepper,and the recommended crushing conditions were 30 s at-8℃for black pepper and 60 s at 6℃for white pepper.The experimental results have important implications for the crushing process and utilization of pepper.

关 键 词：超微粉碎 胡椒 风味成分 加权分析 

分 类 号：TS264.3[轻工技术与工程—发酵工程]