自然发酵剁椒的理化指标与脆度的相关性研究  

Correlation Analysis Between Physicochemical Indexes and Crispness of Naturally Fermented Chopped Peppers

作　　者：吴婉琴 张志旭[2,3] 曾璐 胡亚平[1,4] 秦丹[1,4] 黄田田 WU Wanqin;ZHANG Zhixu;ZENG Lu;HU Yaping;QIN Dan;HUANG Tiantian(College of Food Science and Technology,Hunan Agricultural University,Changsha 410128,China;College of Horticulture,Hunan Agricultural University,Changsha 410128,China;State Key Laboratory of Subhealth Intervention Technology,Changsha 410128,China;Hunan Fermented Food Engineering Technology Research Center,Changsha 410128,China)

机构地区：[1]湖南农业大学食品科学技术学院,湖南长沙410128 [2]湖南农业大学园艺学院,湖南长沙410128 [3]国家中医药管理局亚健康干预技术实验室,湖南长沙410128 [4]湖南省发酵食品工程技术研究中心,湖南长沙410128

出　　处：《食品科技》2023年第12期69-73,共5页Food Science and Technology

基　　金：湖南省现代农业产业技术体系蔬菜采后处理与加工岗位专家项目(湘财农指[2022]67号);2022年云南省四项科技计划项目(202202AE090031)。

摘　　要：剁椒工业化生产的过程中,剁椒发酵易使产品失脆。为明确自然发酵剁椒脆度变化原因及变化规律,通过食品物性分析仪测定了28 d内自然发酵剁椒的质构特性变化,并评估脆性变化与理化指标变化之间的相关性,使用SPSS软件进行数据分析。结果显示,脆度与多项指标存在显著正相关关系(P≤0.05),包括原果胶含量、纤维素含量、果胶酶、纤维素酶和pH值等指标,而与总酸存在显著负相关关系(P≤0.05),与水溶性果胶和水分活度则无显著相关性。研究结果可为提高剁椒产品的感官品质和研究自然发酵剁椒的保脆工艺提供理论依据。In order to clarify the reasons and rule of changes in the crispness of naturally fermented chopped peppers,the food property analyzer was used to measure the texture properties of naturally fermented chopped peppers within 28 days,and the correlation between crispness changes and physicochemical index changes was evaluated by SPSS software.The experimental results showed that crispness was positively correlated with several indexes(P≤0.05),including protopectin content,cellulose content,pectinase,cellalose and pH.However,there was a significant negative correlation with total acid(P≤0.05)and no significant correlation with water-soluble pectin and water activity.This study provides a theoretical basis for improving the sensory quality of chopped pepper products and studying the crispness preservation process of naturally fermented chopped pepper.

关 键 词：剁椒 自然发酵 脆度变化 理化指标 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]