3种加工方式对小米辣椒理化指标、辣椒素类物质和挥发性成分的影响  

Effects of Three Processing Methods on Physicochemical Properties,Capsaicinoids and Volatile Components of Xiaomila Chili

作　　者：潘尚义 黄伦杰 刘振宇[1] 卢云浩 何强[1] 迟原龙[1] PAN Shangyi;HUANG Lunjie;LIU Zhenyu;LU Yunhao;HE Qiang;CHI Yuanong(College of Biomass Science and Engineering,Sichuan University,Chengdu 610065,China)

机构地区：[1]四川大学轻工科学与工程学院,成都610065

出　　处：《食品与发酵科技》2024年第6期8-13,61,共7页Food and Fermentation Science & Technology

基　　金：四川省科技计划项目(2020YFN0151)。

摘　　要：该文研究了小米辣椒在微波、油炸和干热处理下理化指标、辣椒素类物质含量和挥发性成分的变化规律。辣椒分别经微波700 W处理3 min,160℃油炸5 min和160℃干热处理15 min后,其水分含量分别降至9.12 g/100 g、12.47g/100g和66.62g/100g,表明微波和油炸处理下辣椒的脱水速率远快于干热方式。微波和油炸处理会使辣椒表皮色度迅速加深,甚至焦化;辣椒分别经微波700W处理1min,160℃油炸5min和80℃干热15min处理后,其辣椒素类物质含量分别下降至未处理样品的74.80%,32.90%和60.34%。经微波和油炸处理后,辣椒的焦糖香和烘烤香明显;干热处理后辣椒的主体风味变化较小。This study investigated the changes in physicochemical properties,capsaicinoid contents,and volatile components of Xiaomila chili under microwave,deep-frying,and dry-heating processing.After microwave processing at 700 W for 3 min,deep-frying at 160℃for 5 min,and dry-heating processing at 160℃for 15 min,the moisture content of the Xiaomila chili decreased to 9.12 g/100 g,12.47 g/100 g,and 66.62 g/100 g,respectively,indicating that the dehydration rates of Xiaomila chili during microwave and deep-frying processing were significantly faster than that during dry-heating processing.Both microwave and deep-frying processing resulted in rapid darkening and even charring of the Xiaomila chili skin.After microwave processing at 700 W for 1 min,deep-frying at 160℃for 5 min,and dry-heating processing at 80℃for 15 min,the capsaicinoid content of the Xiaomila chili decreased to 74.80%,32.90%,and 60.34%of the unprocessed samples.The caramel and roasted aromas of the Xiaomila chili were significantly enhanced after microwave and deep-frying processing,while the overall flavor of the Xiaomila chili did not change significantly after dry-heating processing.

关 键 词：小米辣椒 辣椒素类物质 风味物质 微波处理 油炸处理 干热处理 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]