摘要
为精确定位与量化发酵辣椒酱制品,本文以新疆产干辣椒为主要原料,采用人工接种方式制备发酵辣椒酱。在原料预处理时,通过食用乙醇萃取部分辣椒素,在发酵配料过程中回添一定量的萃取物对辣度进行标准化。以发酵辣椒酱感官品质为评定标准,采用单因素试验和正交试验,对原料预处理萃取工艺进行优化。结果表明,最佳萃取工艺为液料比6∶1(mL/g),萃取温度50℃,萃取时间3 h,此时,产品的感官品质最佳。通过消费人群对不同辣度规格的产品感官评定发现,15~20岁人群对辣度2×10^(3) SHU(斯高维指数)发酵辣椒酱满意度最高;25~35岁人群对辣度4×10^(3) SHU发酵辣椒酱满意度最高;50岁以上年龄段人群对辣度1×10^(3) SHU发酵辣椒酱满意度最高。
In order to accurately locate fermented chili sauce products,dry pepper produced in Xinjiang was used as the main raw material to make fermented chili sauce by artificial inoculation.In the pretreatment of raw materials,part of capsaicin was extracted by edible ethanol,and a certain amount of extract was added back in the fermentation process to standardize the spicy degree.Taking the sensory quality of fermented chili sauce as the evaluation standard,the pretreatment and extraction process of raw materials were optimized by single factor test and orthogonal test.The results showed that the sensory quality of the product was the best when the solid-liquid ratio was 6∶1(mL/g),the extraction temperature was 50℃ and the extraction time was 3 h.Through the sensory evaluation of products with different spicy specifications by consumers,it was found that people aged 15-20 were the most satisfied with fermented chili sauce with spicy degree of 2×10^(3) SHU(Scoville Heat Unit).The people aged 25-35 were most satisfied with the fermented chili sauce with a spicy degree of 4×10^(3) SHU.People over 50 years old had the highest satisfaction with fermented chili sauce with spicy degree of 1×10^(3) SHU.
作者
孙曙光
郭丽明
兰文忠
孙研
王保华
苗风收
冀利
SUN Shuguang;GUO Liming;LAN Wenzhong;SUN Yan;WANG Baohua;MIAO Fengshou;JI Li(Qilu University of Technology(Shandong Academy of Sciences),Jinan 250301,China;Shandong Food and Fermentation Industry Research&Design Institute,Jinan 250013,China;Pingdu Center for Disease Control and Prevention(Pingdu Institute of Public Health Supervision),Qingdao 266700,China;Shandong Juxinyuan Agricultural Technology Co.,Ltd.,Heze 274400,China)
出处
《中国果菜》
2024年第10期19-24,共6页
China Fruit & Vegetable
基金
山东省重点扶持区域引进急需紧缺人才项目
齐鲁工业大学(山东省科学院)揭榜制项目(2022JBZ01-08)。
关键词
干辣椒
发酵辣椒酱
辣度标准化
萃取
感官评价
Dry pepper
fermented chili sauce
spicy degree standardization
extraction
sensory evaluation
作者简介
第一作者:孙曙光(1970-),男,研究员,本科,主要从事食品工程研究工作;通信作者:冀利(1981-),男,高级工程师,本科,主要从事食品工程研究工作。
