摘要
为了达到青辣椒经发酵腌制后仍能保持原本的鲜艳色泽的目的,实验优化了青辣椒生产过程中的颜色变化和叶绿素保存情况。通过烫漂实验得到青椒预处理条件,通过正交试验优化腌辣椒的发酵工艺、护色剂添加工艺,得到酱青辣椒最佳保色工艺。结果表明:90℃下烫漂2min,在温度为17℃,pH为7,食盐浓度为6%,Na2CO3为0.3%的发酵条件下,添加CaCl20.06%,ZnAc20.1%,抗坏血酸0.06%,ZnSO40.15%,能得到最适合酱青椒保绿的工艺。
Mainly study the color change of green pepper and the storage conditions of chlorophyll in the production process to ensure the fermented and pickled green peppers to maintain the original bright color. We can obtain the pretreatment conditions of green pepper by blanching test and get the optimal green protecting technology by optimizing the fermentation conditions of pickled pepper by orthogonal experiment and the addition process of color fixative. The results show that blanching for 2 min at 90 ℃ is the best. The best fermentation process of green pepper sauce is as follows： fermentation temperature of 17 ℃, pH 7, salt of 6%, Na2CO3 of 0.3%, CaCl2 of 0.06%, ZnAc2 of 0. 1%, ascorbic acid of 0.06%, gnSO4 of 0.15%.
出处
《中国调味品》
CAS
北大核心
2014年第1期9-13,共5页
China Condiment
关键词
青辣椒
腌制工艺
褐变
保绿
green pepper
fermentation process
browning
green protecting
