云南5种辣椒加工适应性分析与比较  

Analysis and Comparison of Processing Adaptability of Five Pepper Species in Yunnan

作　　者：金怀慷 杨灿 刘力 JIN Huaikang;Yang Can;LIU Li(Honghe Hopen Food Company Limited,Honghe,Yunnan 651400,China;Key Laboratory of Fermented Vegetables,Honghe,Yunnan 651400,China)

机构地区：[1]红河宏斌食品有限公司,云南红河651400 [2]云南省发酵蔬菜重点实验室,云南红河651400

出　　处：《天津农业科学》2024年第6期77-82,共6页Tianjin Agricultural Sciences

基　　金：云南重大科技专项(202202AE090031);科技人才与平台计划(202205AG070001);生物种业和农产品精深加工专项(202202AE090017)。

摘　　要：云南是我国特色辣椒主要生产基地,目前对辣椒精深加工适应性评价研究极少,建立辣椒质量评价体系、加工适应性评价体系,是推进辣椒精深加工产业发展、开发辣椒经济价值的关键。通过对云南5种特色辣椒进行果实基本性状、营养指标、色泽、全质构分析(TPA),结果发现,辣椒品种不同,品质、加工适应性差异很大。结果表明:线椒氨基酸态氮含量最高(179.47 mg·100 g^(-1)),含籽率最低(5.02%),适用于加工鲜食辣椒和提取辣椒制品;指天椒VC含量最高(189.6 mg·100 g^(-1)),脆性最大(373.25 mm),含水率最低(82.1%),适用于加工鲜食辣椒和干辣椒;草莓椒果肉厚度最厚(1.86 mm)、含籽率最高(20.42%)、总蛋白含量最高(183.13 mg·100 g^(-1))、硬度最大(507.08 g·sec^(-1))、含水率最高(87.17%),适用于加工辣椒籽制品和速冻辣椒;羊角椒单果质量最大(13.77 g)、咀嚼性最大(452.38 g·sec^(-1)),适用于加工鲜切辣椒;绿米辣总酸含量最高(0.67 mg·100 g^(-1)),VC含量最低(0.97 mg·100 g^(-1))、总蛋白含量最低(62.52 mg·100 g^(-1))、硬度最小(151.21 g·sec^(-1)),适用于加工发酵辣椒制品。本研究旨在为云南辣椒工业化生产和提升产品品质提供理论依据。Yunnan is the main production base of characteristic chili peppers in China.Currently,there is very little research on the adaptability evaluation of chili pepper deep processing.Establishing a chili pepper quality evaluation system and processing adaptability evaluation system is the key to promoting the development of chili pepper deep processing industry and developing the economic value of chili peppers.Through the analysis of basic fruit traits,nutritional indicators,color,and Texture Profile Analysis(TPA)of five characteristic chili peppers in Yunnan,it was found that,different chili peppers had significant differences in quality and processing adaptability.The results showed that the amino acid nitrogen content of Cayenne was 179.47 mg·100 g^(-1) with the highest,and the lowest seed content of 5.02%.It was suitable for processing fresh chili peppers and extracting chili products.Dactylus M.was a maximum VC content of 189.6 mg·100 g^(-1),a maximum brittleness of 373.25 mm,and a minimum moisture content of 82.1%.It was suitable for processing fresh and dry chili peppers.Cerasiforme had a maximum flesh thickness of 1.86 mm,a maximum seed content of 20.42%,a maximum total protein content of 183.13 mg·100 g^(-1),a maximum hardness of 507.08 g·sec^(-1),and a maximum moisture content of 87.17%.It was suitable for processing chili seed products and frozen chili peppers.The maximum weight of a single fruit of Longum Sent.was 13.77 g,and the maximum chewiness was 452.38 g·sec^(-1),making it the most suitable for fresh-cut chili pepper.Capsicum-frutescens had a maximum total acid content of 0.67 mg·100 g^(-1),a minimum VC content of 0.97 mg·100 g^(-1),a minimum total protein content of 62.52 mg·100 g^(-1),and a minimum hardness of 151.21 g·sec^(-1).It was suitable for processing fermented chili products.This study aimes to provide theoretical basis for the industrial production and improvement of product quality of Yunnan chili peppers.

关 键 词：辣椒 基本性状 营养指标 色泽分析 全质构分析 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]