辣椒干制品贮藏技术研究进展  

Research Progress on Storage Technologies of Dried Pepper Products

作　　者：李小毛 张昊 张楠欣 张旭 田一鸣 王瑞 刘燕 LI Xiaomao;ZHANG Hao;ZHANG Nanxin;ZHANG Xu;TIAN Yiming;WANG Rui;LIU Yan(College of Biological and Environmental Engineering,Guiyang University,Guiyang 550001,China;Collegeof Food and Pharmaceutical Engineering,Guiyang University,Guiyang 550005,China)

机构地区：[1]贵阳学院生物与环境工程学院,贵州贵阳550001 [2]贵阳学院食品与制药工程学院,贵州贵阳550005

出　　处：《中国果菜》2023年第8期16-22,共7页China Fruit & Vegetable

基　　金：贵州省农产品产地初加工关键技术研发与应用科技创新基地建设(黔科中引地[2020]4018号)。

摘　　要：辣椒干制品是辣椒产业的重要组成部分,不适当的包装方式、贮藏环境以及贮藏方式会导致辣椒干制品品质劣变,失去商品价值。研究表明,辣椒干制品中的营养物质会随着贮藏时间的延长而下降,此外,其在贮藏过程中也会受到微生物的污染。目前,主要使用物理或化学手段,如微波灭菌、辐照灭菌、气体微环境、硫磺熏蒸等来保持辣椒干制品在贮藏期间的品质,这些技术在减少辣椒干制品微生物污染以及延长货架期等方面表现出不同的效果。本文就辣椒干制品在贮藏过程中出现的主要质量问题及防治措施进行综述,旨在为辣椒干制品贮藏研究提供思路。Dry chili products are an important part of the chili industry.Improper packaging,storage environment and storage methods can lead to poor quality and loss of commodity value of dried chili products.Studies have shown that nutrients in dried chili products decrease with storage time and,in addition,are contaminated by microorganisms during storage.At present,the storage of dried chili products mainly uses physical or chemical means,such as microwave sterilization,irradiation sterilization,modified atmosphere packaging,sulfur fumigation etc.These technologies have different effects on reducing microbial contamination and prolonging shelf life of dried chili products.In this paper,the main quality problems of dried pepper products in the storage process and the prevention and control methods were reviewed,aiming at providing development ideas for the research of dried pepper products storage.

关 键 词：辣椒干制品 贮藏技术 品质 

分 类 号：S641.3[农业科学—蔬菜学]