剁辣椒发酵过程中滋味物质的变化

食品科学 ›› 2013, Vol. 34 ›› Issue (3): 21-24.

剁辣椒发酵过程中滋味物质的变化

罗凤莲¹,夏延斌¹,欧阳建勋²,王燕¹,夏晓凤³

1. 湖南农业大学食品科技学院
2. 湖南省粮食局
3. 湖南农业大学食品科学技术学院食品质量与安全专业

收稿日期:2012-08-18 修回日期:2012-12-24 出版日期:2013-02-15 发布日期:2017-12-29
通讯作者: 夏延斌 E-mail:xy520523@yahoo.com.cn
基金资助:
农业部948专项经费资助项目

The change of tasty materials of Capsicum frutescens var in Chopped Chili fermentation

Received:2012-08-18 Revised:2012-12-24 Online:2013-02-15 Published:2017-12-29

摘要/Abstract

摘要： 以新鲜朝天椒为原料，采用自然发酵制作剁辣椒。测定不同食盐含量，不同发酵时间下剁辣椒滋味物质（总糖、还原糖、总酸、氨基酸态氮）的变化及加工前后辣椒脆度的变化。结果表明，不同食盐含量，不同发酵时间下朝天椒剁辣椒的滋味物质含量呈现一定规律性变化。当发酵时间为四周，朝天椒剁辣椒的滋味物质（总糖、总酸、氨基酸态氮）以添加10%食盐为最高；朝天椒加工成剁辣椒后，脆度值降低极显著（P=0.003），而食盐浓度的剁辣椒产品之间脆度无显著差异（P=0.440）。

Abstract: Fresh Capsicum frutescens var as material, chopped chili with natural fermentation was studied in the paper. The tasty materials such as total sugar, reducing sugar, total acid and amino acid nitrogen of chopped chili were determined according to different NaCl content and different fermentation time. So did frangibility value change before and after chili process. The result indicated that the tasty materials of chopped chili presented some regular changes in different NaCl content and different fermentation time. The total sugar, total acid and amino acid nitrogen of adding 10% NaCl chopped chili were the highest when fermentation four weeks. The frangibility value reduced significantly when fresh chili was produced into chopped chili（P=0.003）.However, there was no significantly difference between different NaCl content of chopped chili product（P=0.440）.

中图分类号:

TS207.3

罗凤莲夏延斌欧阳建勋王燕夏晓凤. 剁辣椒发酵过程中滋味物质的变化[J]. 食品科学, 2013, 34(3): 21-24.

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