引用本文:肖秋雨, 肖亮亮, 钟锟, 冯娉华, 侯大军.酸辣椒的护绿工艺及腌制液配方优化的研究[J].西南师范大学学报(自然科学版),2019,44(8):59~64
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酸辣椒的护绿工艺及腌制液配方优化的研究
肖秋雨, 肖亮亮, 钟锟, 冯娉华, 侯大军1,2
1. 西南大学 食品科学学院, 重庆 400716;2. 镇远县肖家园食品有限公司, 贵州 镇远 557700
摘要:
以青辣椒为原料,采用单因素和4因素3水平正交实验,以△a*为指标考察青辣椒浸泡前后的色泽变化,得出辣椒绿色防护的最佳条件,即在温度为40℃时,0.3%柠檬酸和0.06% D-异抗坏血酸钠复合溶液中浸泡45 min,辣椒的绿色防护效果最好.同时通过4因素3水平正交实验,依据感官评价标准,得到了酸辣椒腌制液的最佳配方,即将8%食盐,2%糖,0.4% CaCl2和8%蒜姜(1∶1)加入到pH值为3.5-4.0的腌制溶液中,即可得到风味、口感、质地优良的酸辣椒制品.
关键词:  护绿  腌制  酸辣椒
DOI:10.13718/j.cnki.xsxb.2019.08.011
分类号:TS205.5;S641.3
基金项目:贵州省科技计划项目(黔科合支撑[2018]2317).
On Optimum Green-Protecting Conditions and Optimum Formula of Pickled Chili Peppers
XIAO Qiu-yu, XIAO Liang-liang, ZHONG Kun, FENG Pin-hua, HOU Da-ju1,2
1. College of Food Science, Southwest University, Chongqing 400716, China;2. Zhenyuan Xiaojiayuan Food Co. Ltd., Zhenyuan Guizhou 557700, China
Abstract:
In this paper, green chili pepper was used as raw material, and single-factor test and four-factor three-level orthogonal test was used to investigate the color change of green chili pepper before and after soaking with △a* as the index, and the optimum green-protecting conditions of chili peppers was obtained. The results show that green chili peppers immerged in complex liquid which contained 0.3% citric acid and 0.06% sodium D-isoascorbate at 40℃ for 45 minutes can protect the green best. The optimized formula of the pickling solution of pickled chili pepper by sensory evaluation methods by four factor-three level orthogonal test is as follows:8% salt, 2% sugar, 0.4% CaCl2 and 8% garlic ginger (1:1) added to the pickling solution with pH of 3.5-4.0, and the pickled chili pepper products with good flavor, taste and texture were obtained.
Key words:  green-protecting  pickling  pickled chili pepper
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