加工方式和贮存条件对酸渍小米辣品质特性的影响  

Effect of processing technologies and storage conditions on quality changes in acidified Xiaomila

作　　者：鲍玺 张诗瑶 肖玥 王新瑜 胡小松 易俊洁[1,2,3] BAO Xi;ZHANG Shiyao;XIAO Yue;WANG Xinyu;HU Xiaosong;YI Junjie(Faculty of Food Science and Engineering,Kunming University of Science and Technology,Kunming 650500,China;Yunnan Engineering Research Center for Fruit&Vegetable Products,Kunming 650500,China;International Green Food Processing Research and Development Center of Kunming City,Kunming 650500,China;College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China)

机构地区：[1]昆明理工大学食品科学与工程学院,云南昆明650500 [2]云南省特色果蔬健康产品工程研究中心,云南昆明650500 [3]昆明市国际绿色食品加工研究与开发中心,云南昆明650500 [4]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品与发酵工业》2024年第17期118-127,共10页Food and Fermentation Industries

基　　金：中国科协青年人才托举工程项目(YESS20200123);云南省应用基础研究基金-面上项目(202101BE070001-054);国家特色蔬菜产业技术体系项目(CARS-24-G-21)。

摘　　要：酸渍小米辣作为一种重要的调味品,因其独特的风味特性在西南地区备受消费者的喜爱。该研究对比探究了热加工[(thermal processing,TP),80℃,20 min]、超高压加工[(high-pressure processing,HPP),600 MPa,5 min]和添加防腐剂焦亚硫酸钠[(sodium metabisulfite,SMS),0.1 g/kg]对酸渍小米辣品质的影响,并进一步分析了不同贮存条件(贮存温度25、37、42℃,30 d)下其品质的变化规律。结果表明,TP和HPP显著灭活了酸渍小米辣中96%以上的微生物。然而,TP对酸渍小米辣的品质特性影响最大,TP使得酸渍小米辣由绿色变为黄色,叶绿素含量显著下降55.86%,总酚和总黄酮含量分别下降了29.68%和63.93%,抗氧化能力也降低了6.05%~6.67%。而HPP和SMS对酸渍小米辣品质特性的影响远小于热处理。贮存条件引起的品质劣变远大于加工工艺的影响。贮存前期(0~14 d)酸渍小米辣中的菌落总数呈上升趋势,贮存后期菌落总数下降。37、42℃抑制了霉菌酵母的生长(未检出)。在整个酸渍小米辣贮存过程中,亚硝酸盐含量均未超出国标限量。此外,在贮存过程,随着贮存温度升高,酸渍小米辣L^(*)值越低,a^(*)值越高,b^(*)值越低,褐变程度也越高,总酚、总黄酮含量显著降低(分别降低了47.30%~70.49%和36.10%~91.23%),抗氧化能力也维持在较低水平(48.91%~51.42%)。总之,TP和贮存会引起酸渍小米辣品质的劣变,高温贮存(37、42℃)会加速这一过程。该文可以为酸渍小米辣的工业化生产提供理论依据和指导。Acidified Xiaomila(Capsicum frutescens L.)is a typical condiment and it has been used as a popular condiment in Southwest Chinese cuisine with its unique flavor.This study compared the effects of different pasteurization technologies[thermal processing(TP,80℃,20 min),high-pressure processing(HPP,600 MPa,5 min),and adding sodium metabisulfite(SMS,0.1 g/kg)]and storage conditions(25,37,and 42℃for 30 days)on the quality changes in acidified Xiaomila.The main results were that more than 96%of the microorganisms in the acidified Xiaomila were inactivated by TP and HPP.Compared with HPP and SMS,TP had the largest influence on the quality characteristics of acidified Xiaomila.After TP,the color of acidified Xiaomila changed from green to yellow,chlorophyll content significantly decreased by 55.86%(P<0.05),the total phenolic and total flavone content in acidified Xiaomila decreased by 29.68%and 63.93%,and the antioxidant ability(DPPH radical and ABTS cationic radical scavenging capacities)decreased by 6.05%-6.67%.The effect of HPP and SMS on the quality characteristics of samples was much less than that of TP.During the storage time,the microbial content of acidified Xiaomila increased in the early stage(0-14 days)and decreased in the late stage(14-30).The high temperature storage(37 and 42℃)significantly inhibited the growth of mycotic yeast(not detected).The content of nitrite did not exceed the upper limit of the national standard in the whole storage process.Meanwhile,with the increased storage temperature,the lower L^(*)value and b^(*)value,the a^(*)value,and the browning index of acidified Xiaomila were higher.After storage,the content of total phenol and total flavone decreased significantly(decreased by 47.30%-70.49%and 36.10%-91.23%,respectively),especially in high storage temperature groups(P<0.05).The antioxidant ability was also maintained at a low level(48.91-51.42%).In summary,TP and storage could cause the deterioration of the quality of acidified Xiaomila and high temperature storage(37 and 42℃)co

关 键 词：酸渍小米辣 超高压处理 高温贮存 品质特性 

分 类 号：TS264[轻工技术与工程—发酵工程]