摘要
以丘北椒、七星椒、福建辣椒王3个品种辣椒为对象,对其营养物质、色差、辣椒碱、挥发性风味物质进行了分析,同时,研究了复水工艺对辣椒品质的影响。结果表明,3种辣椒复水后含水率提高了35%~48%;蛋白质含量降低了2.9%~3.19%,其中七星椒蛋白质含量下降最显著;脂肪含量降低了10.81%~16.95%,说明经过复水后脂肪大量溶出;灰分和辣椒碱类物质含量变化不显著;复水后3种辣椒总体颜色变淡。3种干辣椒中共检测出80种挥发性风味物质,复水后增加到96种,增加的风味物质以酯类、醛类、醇类和烃类物质为主,这4类物质可以为辣椒提供水果香、花香和焦香风味。该研究可以为相关辣椒产品原料的选择提供理论依据。
With three varieties of chili such as Qiubei chili,seven-star chili and Fujian chili king as the objects,the nutrients,color difference,capsaicinoids and volatile flavor substances in them are analyzed.Meanwhile,the effect of rehydration process on the quality of chili is investigated.The results show that after rehydration,the water content of the three varieties of chili increases by 35%~48%.The protein content decreases by 2.9%~3.19%,among which,the protein content of seven-star chili decreases most significantly.The fat content decreases by 10.81%~16.95%,indicating that a large amount of fat dissolves out after rehydration.The changes in the content of ash and capsaicinoids are not significant.After rehydration,the color of the three varieties of chili becomes lighter.A total of 80 volatile flavor substances are detected in the three varieties of dried chili,and the number increases to 96 varieties after rehydration.The increased flavor substances are mainly esters,aldehydes,alcohols and hydrocarbons,which could provide fruity,floral and burnt flavor for chili.This study can provide a theoretical basis for the selection of raw materials for related chili products.
作者
宋晓妍
姜典典
葛勇韬
郭雨欣
刘瑜
孙维新
赵清
刘平
徐敏
SONG Xiao-yan;JIANG Dian-dian;GE Yong-tao;GUO Yu-xin;LIU Yu;SUN Wei-xin;ZHAO Qing;LIU Ping;XU Min(College of Food and Bioengineering,Xihua University,Chengdu 610039,China;Gansu Juguangli Agricultural Technology Co.,Ltd.,Qingyang 744599,China)
出处
《中国调味品》
北大核心
2025年第7期78-83,共6页
China Condiment
基金
四川省科技厅项目(2022NSFSC1632)
西华大学人才引进项目(Z202114)。
关键词
辣椒品质
复水工艺
理化特性
辣椒碱
挥发性风味物质
chili quality
rehydration process
physicochemical properties
capsaicinoids
volatile flavor substances
作者简介
宋晓妍(2000-),女,硕士,研究方向:食品科学;通信作者:徐敏(1993-),女,副教授,博士,研究方向:食品风味调控与感知分析技术。
