摘要
为解决干辣椒贮藏期品质下降的问题,研究贮藏温度及包装材料对干辣椒品质的影响。采用铝箔、塑料两种材料包装干辣椒,避光,分别置于低温(0～5℃)、室温(12～19℃)储藏室,检测辣椒红素(ATST色度)、水分活度、复水比以及非酶褐变的变化情况。结果显示,其中铝箔包装的干辣椒品质保持最好,其ATST色度降解量最低,水分活度上升幅度小、复水比及非酶褐变的变化最小,塑料包装次之,相同包装材料的样品贮藏温度之间无显著性差异。
In order to maintain quality of dehydrated hot pepper during storage, the effects of temperature and packing material on dehydrated hot pepper were studied. Quality Changing of dehydrated hot pepper packed in aluminum foil bag and plastic bag at low temperature （0-5 ℃） or room temperature （12-19 ℃） were evaluated during storage. The results showed that the quality of samples in four packing methods had a reduction, The samples in aluminum foil bag underwent the least reduction in quality. The degradation of capsanthin in aluminum foil bag was least among of all the samples. The aw of the samples that were packed in aluminum foil bag remained stable. The rehydration ratio and the value of non enzymatic browning （NEB） showed no significant changes. The samples in plastic bag had worse quality than the samples in aluminum foil bag. However, the samples stored at various temperatures had no significant change in same packing material.
出处
《食品与机械》
CSCD
北大核心
2013年第5期182-184,222,共4页
Food and Machinery
基金
现代农业产业技术体系建设专项资金(编号:CARS-25)
关键词
温度
包装材料
干辣椒
贮藏品质
辣椒红素
非酶褐变
temperature
the packing material
dehydrated pert storage quality
capsanthin
non-enzymatic browning
