发酵青小米辣护色工艺条件优化及品质分析  

Optimization of color protection process conditions and quality analysis of fermented green Capsicum frutescens

作　　者：张露 王修俊 何春霞[1] 胡荣念 陈艳琳 ZHANG Lu;WANG Xiujun;HE Chunxia;HU Rongnian;CHEN Yanlin(School of Brewing and Food Engineering,Guizhou University,Guiyang 550025,China;Guizhou Provincial Key Laboratory of Fermentation Engineering and Biopharmaceuticals,Guiyang 550025,China)

机构地区：[1]贵州大学酿酒与食品工程学院,贵州贵阳550025 [2]贵州省发酵工程与生物制药重点实验室,贵州贵阳550025

出　　处：《中国酿造》2025年第2期199-205,共7页China Brewing

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)。

摘　　要：为解决青小米辣在发酵过程中因叶绿素严重降解对产品色泽产生不良影响的问题,该研究以贵州青小米辣为原料,制备发酵青小米辣,以叶绿素保存率为评价指标,通过单因素试验及响应面试验优化其护色工艺条件,并对其品质指标进行分析。结果表明,发酵青小米辣最佳护色工艺条件为:葡萄糖酸锌添加量0.05%、三聚磷酸钠添加量0.3%、焦亚硫酸钠添加量0.002%。在此优化条件下,总叶绿素保存率为72.85%,相较于未护色产品总叶绿素保存率提升了10.70%;其感官评分、脆度及综合评分分别为86.3分、916.19 g、0.86分。发酵青小米辣的总酸含量为0.8 g/100 g,铅含量为0.14 mg/kg,亚硝酸盐、二氧化硫以及金黄色葡萄球菌、沙门氏菌、大肠菌群均未检出,各指标均符合GB 2714—2015《食品安全国家标准酱腌菜》中的规定。In order to solve the problem that the serious degradation of chlorophyll in green Capsicum frutescens during the fermentation process had an adverse effect on the product color,fermented green C.frutescens was prepared with green C.frutescens in Guizhou as raw material.Taking chlorophyll preservation rate as the evaluation index,the color protection process conditions were optimized through single factor experiments and response surface experiments,and its quality indicators were analyzed.The results showed that the optimal color protection process conditions were zinc gluconate addition 0.05%,sodium tripolyphosphate addition 0.3%,sodium metabisulfite addition 0.002%.Under the optimized conditions,the total chlorophyll retention rate was 72.85%,which was 10.70%higher than that of the non-protected products.The sensory scores,crispness and comprehensive scores were 86.3 points,916.19 g and 0.86 points,respectively.The total acid content of fermented green C.frutescens was 0.8 g/100 g,the lead content was 0.14 mg/kg,and no nitrous oxide,sulfur dioxide,Staphylococcus aureus,Salmonella and coliform were detected.All indicators were in line with the requirements of GB 2714—2015"National Standard for Food Safety Pickled Vegetables".

关 键 词：青小米辣 发酵 护色剂 护色工艺优化 响应面法 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]