不同的包装方式及贮藏环境对干辣椒品质的影响  

Effects of Different Packaging Methods and Storage Environment on Quality of Dried Chili

作　　者：陈柄言 闫璐 田利 芦瑶 CHEN Bing-yan;YAN Lu;TIAN Li;LU Yao(School of Design and Art,Henan University of Technology,Zhengzhou 450001,China;School of Material Science and Engineering,Henan University of Technology,Zhengzhou 450001,China;School of Architecture,North China University of Water Resources and Electric Power,Zhengzhou 450045,China)

机构地区：[1]河南工业大学设计艺术学院,郑州450001 [2]河南工业大学材料科学与工程学院,郑州450001 [3]华北水利水电大学建筑学院,郑州450045

出　　处：《中国调味品》2024年第5期76-79,共4页China Condiment

基　　金：河南省社科联2022年度调研课题(SKL-2022-2018)。

摘　　要：辣椒不仅是一种调味品,而且是一种重要的经济作物。辣椒富含辣椒碱、维生素C、可溶性蛋白质、胡萝卜素和矿物质等多种活性物质,具有预防贫血、肝硬化、降低胆固醇和提高人体免疫力等多种生物活性功效。不同的温度和包装方式是影响干辣椒品质的重要因素,不当的贮藏方式使得干辣椒品质变差和营养成分下降。该研究对比分析了普通包装、氮气包装和真空包装方式在低温18℃和高温35℃条件下对干辣椒褐变、抗坏血酸含量、红色素含量、辣椒碱含量、可溶性糖含量、可溶性蛋白质含量和复水比的影响。研究结果表明在低温环境条件下贮藏干辣椒时间更长、品质更好;采用氮气包装的干辣椒相比普通包装和真空包装两种方式贮藏期更长。Chili is not only a condiment,but also an important economic crop.Chili is rich in various active substances such as capsaicin,vitamin C,soluble protein,carotene and minerals,and has various bioactive effects such as preventing anemia,liver cirrhosis,lowering cholesterol and improving human immunity.Different temperatures and packaging methods are important factors affecting the quality of dried chili.Improper storage methods result in poor quality of dried chili and decrease the nutrients.In this study,the effects of ordinary packaging,nitrogen packaging and vacuum packaging at low temperature of 18℃and high temperature of 35℃on the browning,ascorbic acid content,red pigment content,capsaicin content,soluble sugar content,soluble protein content and rehydration ratio of dried chili are compared and analyzed.The research results show that the storage period of dried chili in low-temperature environment is longer and the quality is better;the storage period of dried chili packaged with nitrogen is longer than that of ordinary packaging and vacuum packaging.

关 键 词：干辣椒 包装 贮藏 品质 

分 类 号：TS264.3[轻工技术与工程—发酵工程]