青椒酱熬制过程中品质变化及护色模型构建  

The Quality Changes and Color Protection Model Construction of Green Pepper Sauce during Boiling

作　　者：胡荣念 王修俊 陈颜红[1,2] 张露 许九红 李佳敏 Hu Rongnian;Wang Xiujun;Chen Yanhong;Zhang Lu;Xu Jiuhong;Li Jiamin(School of Liquor and Food Engineering,Guizhou University,Guiyang 550025;Guizhou Provincial Key Laboratory of Fermentation Engineering and Biopharmacy,Guiyang 550025;Industrial Technology Institute of Pepper,Guizhou University,Guiyang 550025)

机构地区：[1]贵州大学酿酒与食品工程学院,贵阳550025 [2]贵州省发酵工程与生物制药重点实验室,贵阳550025 [3]贵州大学辣椒产业技术研究院,贵阳550025

出　　处：《中国食品学报》2024年第9期354-365,共12页Journal of Chinese Institute Of Food Science and Technology

基　　金：贵州省科技计划重点项目(黔科合支撑[2022]重点010号);贵州省朝天椒产业集群建设项目(黔农财[2022]89号);贵州省科技平台项目(黔科合平台人才[2020]2102号)。

摘　　要：为研究青辣椒酱熬制过程中的品质变化并构建相关护色模型,以叶绿素保存率、a^(*)值、15 d内色差值(△E)、感官评分为考量指标,所得综合评分为评价指标,选用磷酸氢二钠(A)、葡萄糖酸锌(B)、D-异抗坏血酸钠(C)3种护色剂做护色试验。单因素实验结果表明:3种护色剂的最适添加量分别为:A(0.3%)、B(0.075%)、C(0.07%)。采用响应曲面方法,以综合评分为响应值,研究3种护色剂配方对青辣椒酱色泽的影响。结果表明:3种护色剂对青辣椒酱色泽的影响不同,排序为A>C>B。构建的青椒酱色泽影响因素二次多项式回归方程模型为:Y综合评分=+0.85+0.080A+0.030B-0.048C+0.063AB+0.072AC-0.012BC-0.12A2-0.020B2-0.15C2,其决定系数R2为0.9825,说明试验数据和该模型试验相关性较好,可用来确定青辣椒酱最佳护色配方,即:磷酸氢二钠添加量0.30%、葡萄糖酸锌添加量0.09%、D-异抗坏血酸钠添加量0.07%。用此配方制作的青辣椒酱色泽翠绿且有光泽,a^(*)值为-4.33,感官评分94.35,综合评分0.91。青辣椒酱叶绿素保存率为72.62%,相较于未护色处理的保存率(仅55.78%),提升了30.19%,护色效果明显优于传统工艺。本研究构建的护色模型,能确反映所选护色剂对青椒酱色泽品质的影响,确定最佳护色工艺,并解决了青辣椒酱叶绿素褐变问题。In order to study the quality changes during the boiling process of green chilli sauce and to construct a relevant colour protection model,three colour protection agents,namely disodium hydrogen phosphate(A),zinc gluconate(B)and sodium D-isoascorbate(C),were selected for the colour protection test,taking chlorophyll preservation rate,a~*value,colour difference value(△E)within 15 d and sensory score as the indicators of consideration,with the resulting composite score as the evaluation index.The results of the one-way experiment showed that the optimum additions of the three colour protectors were A(0.3%),B(0.075%)and C(0.07%).Response surface method was used to investigate the effect of three colour protectant formulations on the colour of green chilli paste using the composite score as the response value.The results showed that the effects of the three colour protectors on the colour and lustre of green chilli paste were different and ranked as A>C>B.The quadratic polynomial regression equation model of the factors affecting the colour of green chilli sauce was constructed as follows:Y_(Composite Score)=+0.85+0.080A+0.030B-0.048C+0.063AB+0.072AC-0.012BC-0.12A2-0.020B2-0.15C2,with a coefficient of determination of R2of 0.9825,indicating that the experimental data and the model test correlation is good and can be used to determine the optimum colour protection formula tion for green chilli paste,i.e.0.30%addition of disodium hydrogen phosphate,0.09%addition of zinc gluconate and 0.07%addition of sodium D-isoascorbate.The green chilli paste made with this formulation was bright green and glossy in colour,with an a~*value of-4.33,an organoleptic score of 94.35 and a composite score of 0.91.The chlorophyll preservation rate of the green chilli paste was 72.62%,which was 30.19%higher than that of the unprotected treatment(only55.78%),and the effect of colour preservation was significantly better than that of the traditional process.The colour protection model constructed in this study can accurately reflect the effe

关 键 词：青辣椒酱 叶绿素褐变 护色剂 红绿度值(a~*) 色差值(△E) 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]