摘要
以新鲜朝天椒为原料,采用自然发酵制作剁辣椒。测定不同食盐添加量、不同发酵时间剁辣椒滋味物质(总糖、还原糖、总酸、氨基酸态氮)含量的变化及加工前后辣椒脆度的变化。结果表明:不同食盐添加量,不同发酵时间剁辣椒的滋味物质含量呈现一定规律性变化。添加8%食盐的剁辣椒乳酸发酵作用最强,消耗的总糖和还原糖、产生的总酸与其他食盐含量剁辣椒之间存在显著性差异(P<0.05),但氨基酸态氮含量与其他食盐含量剁辣椒的氨基酸态氮含量(20%食盐剁辣椒除外)无显著性差异(P>0.05)。在自然发酵3、4周左右,剁辣椒的氨基酸态氮含量要高于自然发酵1、2周,两者存在有显著性差异(P<0.05)。朝天椒加工成剁辣椒后,其脆度值降低极显著,而不同食盐添加量的剁辣椒产品,其脆度无显著性差异(P=0.440)。
Fresh Capsicum annuum var. conoides fruits, together with different amounts of NaC1, were processed into chopped chili by natural fermentation. We examined changes in the contents of tasty materials such as total sugar, reducing sugar, total acid and amino acid nitrogen in chopped chili during the fermentation process, and we investigated the effect of NaC1 content on the frangibility of chopped chili. Regular changes in the contents of tasty materials with fermentation time and NaC1 content were observed. The fermentation of chopped chili with 8% added NaC1 was dominated by lactic acid fermentation, and significant differences in total sugar consumption, reducing sugar content and total acid production were observed when compared to higher NaC1 contents （P〈0.05）, despite no significant differences in amino acid nitrogen content （except for 20% NaC1 content）. A significantly higher amino acid nitrogen content was found after 3 to 4 weeks of fermentation in comparison with a shorter time （1 to 2 weeks） （P〈0.05）. Chopped chili was significantly lower in frangibility than fresh sample, but this parameter was not significantly impacted by NaC1 content （P = 0.440）.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第3期21-24,共4页
Food Science
基金
农业部"948"重大专项(2003T18)
关键词
朝天椒
剁辣椒
自然发酵
滋味物质
Capsicum annuum var. conoides
chopped chilli
natural fermentation
tasty materials
