不同盐浓度下辣椒盐胚的质构变化规律  

Texture Change Pattern of Salted Chili Under Different Salt Concentration

作　　者：赵烨鹏 吴婉琴 张志旭[2,3] 曾璐 胡亚平[1,4] 秦丹[1,4] ZHAO Yepeng;WU Wanqin;ZHANG Zhixu;ZENG Lu;HU Yaping;QIN Dan(School of Food Science and Technology,Hunan Agricultural University,Changsha 410000 China;School of Landscape Architecture,Hunan Agricultural University,Changsha 410000 China;State Key Laboratory of Subhealth Intervention Technology,Changsha 410000 China;Hunan Provincial Research Center of Engineering and Technology for Fermented Food,Changsha 410128 China)

机构地区：[1]湖南农业大学食品科学技术学院,湖南长沙410128 [2]湖南农业大学园艺学院,湖南长沙410128 [3]国家中医药管理局亚健康干预技术实验室,湖南长沙410128 [4]湖南省发酵食品工程技术研究中心,湖南长沙410128

出　　处：《食品科技》2024年第12期276-280,共5页Food Science and Technology

基　　金：湖南省现代农业产业技术体系蔬菜采后处理与加工岗位专家项目(湘财农指[2022]67号);2022年云南省四项科技计划项目(202202AE090031)。

摘　　要：文章以云南省的小米辣朝天椒为原料,测定了半年内(0、30、60、90、120、150、180 d)不同食盐添加量(8%、10%、12%、14%、16%、18%)的辣椒盐胚的脆度、表皮硬度、咀嚼度,并通过扫描电镜表征不同食盐添加量腌制180 d时辣椒盐胚的辣椒细胞的微观结构。结果表明,8%食盐添加量腌制的辣椒盐胚的脆度降幅较大,16%~18%食盐添加量腌制的辣椒盐胚脆度降幅较缓,10%~14%食盐添加量能够较好地保持辣椒盐胚的脆度。The article used Yunnan Province’s chili as raw material and measured the crispness,skin hardness,and chewiness of salted chili with different salt addition levels(8%,10%,12%,14%,16%,18%)within six months(0,30,60,90,120,150,180 days).The microstructure of chili cells in salted chili pickled with different salt addition levels for 180 days was characterized by scanning electron microscopy.The results showed that the crispness of salted chili pickled with 8%salt addition decreased significantly,while those pickled with 16%to 18%salt addition decreased more slowly.The crispness of salted chili preserved with 10%to 14%salt addition could be well maintained.

关 键 词：质构变化 食盐添加量 辣椒盐胚 脆度 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]