干辣椒复水模型构建及复水后特性和发酵品质研究  

Construction of rehydration model for dried chillies and research on characteristics and fermentation quality after rehydration

作　　者：郭美玲 姚红[1,2,3] 黄璐晗 武运 武亚婷 ZSOLT Zalan 阚建全 杜木英[1,2,3] GUO Meiling;YAO Hong;HUANG Luhan;WU Yun;WU Yating;ZSOLT Zalan;KAN Jianquan;DU Muying(College of Food Sciences,Southwest University,Chongqing 400715,China;Chinese-Hungarian Cooperative Research Centre for Food Science,Southwest University,Chongqing 400715,China;Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing,Chongqing 400715,China;College of Food Science and Pharmaceutical Science,Xinjiang Agricultural University,Urumqi 830052,China;Institute of Quality Standards&Testing Technology for Agro-Products,Xinjiang Academy of Agricultural Sciences,Urumqi,830091,China;Food Science and Technology Institute,Hungarian University of Agriculture and Life Sciences,Budapest,1022,Hungary)

机构地区：[1]西南大学食品科学学院,重庆400715 [2]西南大学中匈食品科学合作研究中心,重庆400715 [3]川渝共建特色食品重庆市重点实验室,重庆400715 [4]新疆农业大学食品科学与药学学院,新疆乌鲁木齐830052 [5]新疆农业科学院农业质量标准与检测技术研究所,新疆乌鲁木齐830091 [6]匈牙利农业与生命科学大学食品研究所,布达佩斯1022

出　　处：《食品与发酵工业》2024年第15期222-230,共9页Food and Fermentation Industries

基　　金：科技部国家重点研发计划项目(2022YFE0120800);国家重点研发计划项目(2021YFE0116500)。

摘　　要：为探究干辣椒复水后的加工适应性,选取西南地区常见的5个辣椒品种进行复水试验,采用主成分分析筛选综合得分最高的品种并以其为原料制备辣椒酱。结果表明,Peleg模型适用于料液比1:50(g:mL),恒温45℃干辣椒复水过程,复水90 min时5种辣椒质构特性较好,微观结构最接近新鲜辣椒,其中二荆条为最适宜复水再加工辣椒品种。以鲜二荆条发酵辣椒酱(A)为对照,对比研究复水二荆条发酵辣椒酱(B)和复水二荆条加蔗糖发酵辣椒酱(C),辣椒酱A的总酸、还原糖和氨基酸含量显著高于辣椒酱B和C(P<0.05),但辣椒酱C的必需氨基酸含量占比(38.43%)最接近理想蛋白模式;辣椒酱B的辣度最高,添加蔗糖后辣椒酱C的辣度显著改善;辣椒酱C和A的感官评分最为接近。试验表明复水二荆条添加蔗糖发酵可提升复水辣椒酱的营养价值,感官品质也更接近鲜二荆条发酵辣椒酱。该研究结果可为复水辣椒的高值化应用提供理论参考。To investigate the processing adaptations of dried chillies after rehydration,five common chilli varieties in Southwest China were selected for the rehydration research,and principal component analysis was used to shortlist the varieties with the highest composite scores for making chilli sauce.The results showed that the Peleg model is suitable for describing the rehydration process of dried chillies under the experimental conditions of material-liquid ratio 1:50(g:mL)at 45℃.At 90 min of rehydration,the textural properties of the five chillies were better and the microstructure was closest to fresh chillies.Erjingtiao was regarded as the most suitable variety for rehydration and reprocessing.The experiments investigated the fermentation of chilli sauce with rehydrated Erjingtiao(B)and fermentation of chilli sauce with rehydrated Erjingtiao plus sucrose(C),with fresh Erjingtiao fermented chilli sauce(A)used as a control.The total acid,reducing sugar and amino acid contents of chilli sauce A were found to be significantly higher(P<0.05)than the chilli sauce B and C,but the percentage of the essential amino acid content of chilli sauce C(38.43%)was closest to the ideal protein model.Chilli sauce B had the highest level of spiciness and chilli sauce C showed significant improvement in spiciness with the addition of sucrose.The sensory scores of chilli sauce C and A were closest to each other.The experiment showed that the fermentation of rehydrated Erjingtiao plus sucrose could enhance the nutritional value of rehydrated chilli sauce,and the sensory quality was closer to fresh Erjingtiao fermented chilli sauce.The results of this study can provide a theoretical reference for the high-value application of rehydrated chilli.

关 键 词：干辣椒 复水 Peleg模型 二荆条 辣椒酱 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]