摘要
为阐明高温高湿气体射流冲击烫漂对辣椒粉品质特性的影响,该实验采用了不同的烫漂时间(0、30、60、90、120、150 s)对辣椒进行烫漂处理,测定了干燥后辣椒粉的品质指标包括色泽、维生素C含量、总黄酮含量、红色素含量、类胡萝卜素含量、总酚含量、抗氧化活性(DPPH自由基清除能力及铁离子还原能力),并观察了微观结构变化。结果表明,辣椒粉的色泽变化较大,其中L^(*)显著下降,a^(*)和b^(*)显著上升,总色差先上升后减小;随着烫漂时间的增加,维生素C含量和总酚含量先上升后下降,分别在烫漂30和60 s达到最大值,分别为(84.95±6.86)mg/g和(3.68±0.31)mg/(GAE·g),类胡萝卜素、红色素和总黄酮含量则明显下降;辣椒粉的抗氧化活性随着烫漂时间先增加后减小,在烫漂60 s时达到巅峰值;微观结构的变化显示,烫漂90 s便会剧烈破坏辣椒细胞的完整性,细胞壁与细胞膜发生严重变形。总之,烫漂30 s或者60 s可以被认为是最佳的烫漂条件,有利于辣椒营养物质的保留。
The effects of high-humidity hot air impingement blanching on the quality characteristic of red pepper powder was investigated in this research.The red pepper was treated by different high-humidity hot air impingement blanching times(0,30,60,90,120,150 s).After blanching and hot air impingement drying,the content of vitamin C,total flavonoid,total carotenoids,total phenolics,surface color,antioxidant capacity(DPPH and FRAP),and the change of microstructure were evaluated and observed.Results showed that the surface color experienced a huge change,L^(*)decreased significantly,while a^(*) and b^(*) had an opposite trend.TheΔE increased in the early stage,followed by a significant decrease.With the increase of blanching time,the contents of vitamin C and total phenolics increased in the early stage and then decreased,reaching the maximum values of(84.95±6.86)mg/g and(3.68±0.31)mg/(GAE·g)at 30 s and 60 s,respectively.In contrast,the contents of carotenoids,red pigment,and total flavonoids decreased remarkably.The antioxidant activity of the powder showed that with the increase of blanching time,reaching its peak at 60 s.The change of microstructure represented that long-term blanching would destroy the integrity of cells,which meant the cell wall and cell membrane would be severely deformed.To sum up,a blanching time of 30 s or 60 s can be considered as the best high-humidity hot air impingement blanching time,which is conducive to the retention of nutrients in red pepper.
作者
裴昱鹏
杨恺雯
李栋
杨旭海
沈刚
肖红伟
PEI Yupeng;YANG Kaiwen;LI Dong;YANG Xuhai;SHEN Gang;XIAO Hongwei(College of Engineering,China Agricultural University,Beijing 100083,China;College of Mechanical and Electric Engineering,Shihezi University,Shihezi 832001,China;Sichuan Shou Chuang Technology Development Co.Ltd.,Nanchong 637131,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2023年第9期276-282,共7页
Food and Fermentation Industries
基金
国家自然科学基金项目(3186100081)。
关键词
辣椒
高温高湿气体射流冲击烫漂
品质
抗氧化活性
微观结构
相关性分析
red pepper
high-humidity hot air impingement blanching
quality
antioxidant capacity
microstructure
correlation coefficients
