食品科学 ›› 2013, Vol. 34 ›› Issue (5): 72-75.doi: 10.7506/spkx1002-6630-201305015

• 基础研究 • 上一篇    下一篇

鲊辣椒产品质量评价指标体系的建立

王 微,赵兴娥,王 颖,阚建全*   

  1. 西南大学食品科学学院,重庆市农产品加工及贮藏重点实验室, 农业部农产品贮藏保鲜质量安全风险评估实验室(重庆),重庆 400715)
  • 收稿日期:2011-12-15 修回日期:2013-01-17 出版日期:2013-03-15 发布日期:2013-04-16
  • 通讯作者: 阚建全 E-mail:wwwgs@163.com

Quality Evaluation Index System of Preserved Pepper

WANG Wei,ZHAO Xing-e,WANG Ying,KAN Jian-quan*   

  1. Laboratory of Quality and Safety Risk Assessment for Agro-products on Storage and Preservation(Chongqing), Ministry of Agriculture, Key Laboratory of Products Processing and Storage of Chongqing, College of Food Science, Southwest University, Chongqing 400715, China
  • Received:2011-12-15 Revised:2013-01-17 Online:2013-03-15 Published:2013-04-16
  • Contact: KAN Jian-quan E-mail:wwwgs@163.com

摘要: 鉴于鲊辣椒目前还没有国家标准,实验通过对市售的几种鲊辣椒的理化指标、微生物指标的测定及对其感官评定,再依据几个辣椒制品的国家或行业的质量安全标准要求,建立鲊辣椒的质量评价指标体系。结果表明:鲊辣椒应符合水分含量≤45%、总酸含量≤2.0%、氨基酸态氮含量≥0.30%、蛋白质含量≥3.0%、食盐含量≤8%、亚硝酸盐含量≤5.0mg/kg,达到该标准要求的鲊辣椒产品,品质是市场上较好的。

关键词: 鲊辣椒, 理化指标, 感官指标, 微生物指标, 质量评价

Abstract: Because there is no national standard for preserved pepper, a quality evaluation system of preserved pepper was established by detecting its physico-chemical and microbiological and sensory indexes based on national and industrial quality and safety standards for chili products. The quality requirements of preserved pepper were established as follows: water content, total acid content, salt content and nitrite content should be no higher than 45%, 2.0%, 8% and 5.0 mg/kg, respectively, and amino nitrogen content and protein content should be no lower than 0.30% and 3.0%, respectively.

Key words: preserved pepper, physio-chemical index, sensory index, microbiological index, quality system

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