红椒果脯的加工工艺及评价  

Processing Technology and Evaluation of Preserved Red Pepper

作　　者：王慧 张兰[1,2] 孟秀梅 成谦益[1] 田其英 傅楠 WANG Hui;ZHANG Lan;MENG Xiumei;CHENG Qianyi;TIAN Qiying;FU Nan(Jiangsu Food and Pharmaceutical Science College,Huai'an,Jiangsu 223003,China;Jiangsu Engineering Research and Department Center for Food Processing,Huai'an,Jiangsu 223003,China)

机构地区：[1]江苏食品药品职业技术学院,江苏淮安223003 [2]江苏食品加工工程技术研究开发中心,江苏淮安223003

出　　处：《农产品加工》2023年第9期33-36,共4页Farm Products Processing

基　　金：2021年江苏省大学生创新创业训练计划项目(202113104023Y)。

摘　　要：淮安地区红椒大多为初级产品,缺少精深的加工产品。以淮安红椒为原料加工制成红椒果脯,丰富红椒的产品种类。通过单因素试验和正交优化试验确定红椒果脯的最佳加工工艺。结果表明,红椒果脯的最佳工艺为热烫2 min,10%的氯化钙溶液硬化3 h,0.15%的柠檬酸溶液护色30 min,30%的糖液浸泡12 h,60℃下烘烤4.5 h。此工艺制得的红椒果脯颜色红亮、甜度适宜、软硬适中,有红椒特有的风味,无其他异味,保存期较长。Most of the red peppers in Huai'an area are primary products and lack sophisticated processed products.In this study,Huai'an red pepper was processed into preserved red pepper to enrich the product types of red pepper.The optimum processing technology of preserved red pepper was determined by single factor test and orthogonal optimization test.The results showed that the best technology of preserved red pepper was blanching for 2 minutes,hardening with 10%calcium chloride solution for 3 hours,color protection with 0.15%citric acid solution for 30 minutes,soaking with 30%sugar solution for 12 hours and baking at 60℃for 4.5 hours.The preserved red pepper prepared by this process had bright red color,suitable sweetness,moderate soft and hard,unique flavor of red pepper,no other peculiar smell and long storage life.

关 键 词：红椒 果脯 硬化 糖渍 烘烤 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]