摘要
辣椒干是贵州产量较大的特色农产品,为了进一步提高贵州商品辣椒干的外观和内在质量,采用自然阴干、日光晒干和人工烘干等3种干制方法对辣椒鲜果进行干制处理,研究不同干制方法对干辣椒外观及其内在品质的影响。结果表明,采用人工二段式干制方法进行辣椒干制,能显著降低干辣椒的白壳率和花壳率,提高干辣椒的外观商品性,保持辣椒的内在品质。
Dry pepper is the characteristic agricultural product in Guizhou.Three drying methods of drying in the shade,drying in the sun and artificial drying were tested to study the effects on exterior and interior quality of dry pepper.The results showed that the artificial two-step drying method could reduce the rate of white-color pepper and mixed-color pepper,improve exterior commodity of dry pepper and preserve interior quality of dry pepper significantly.
出处
《贵州农业科学》
CAS
北大核心
2011年第11期187-189,共3页
Guizhou Agricultural Sciences
基金
国家公益性行业(农业)科研专项"干制辣椒品种优化及安全高效生产关键技术研究与示范"[200903025]
贵州省"十一五"重大专项"贵州辣椒产业化关键技术研究及应用示范"[黔科合Nz(2005)3010]
关键词
辣椒
干制方法
二段式干制法
品质
pepper
dry-cure method
two-step dry-cure method
quality
