摘要
以晾晒干燥、热风干燥和冻干干燥作为对比,比较了新鲜辣椒经过3种不同干燥方式处理后,辣椒中水分、色价、辣椒碱类化合物含量和类胡萝卜素含量差异变化。结果表明,晾晒干燥过程,辣椒色价升高,水分含量降低;冻干干燥后的辣椒色价和水分损失量都次于晾晒干燥;由于热风干燥过程温度较高,造成辣椒干燥后色价损失量最大;晾晒干燥后辣椒碱含量明显高于热风干燥和冻干干燥。因此,晾晒干燥优于热风干燥和冻干干燥。对比晾晒过程中不同温度和光照对类胡萝卜素的影响,发现当水分降低到一定数值之前,适度的光照有利于促进辣椒类胡萝卜素生物合成。由此得出,对比20℃和40℃环境温度,30℃是最利于辣椒晾晒的温度。
Water content,color value,capsaicin and carotenoid content of fresh hot peppers after three different drying methods were compared.Air-drying,hot-air drying and freeze-drying were applied in the study.During the air drying,color value increased and water content decreased;color value and water loss after freeze-drying were less than those of air-drying;due to higher temperature in hot-air drying,color loss was the most.The capsaicin content after air-drying was significantly higher than that of hot-air and freeze drying.Therefore,air-drying was better than hot-air drying and freeze drying.Temperatures and light effects on carotenoids during the drying process showed that before moisture droped to a certain value,moderate light could promote biosynthesis of pepper carotenoids.Compared to 20℃and 40℃,30℃was the best temperature for hot peppers drying.
作者
齐立军
王苗
栗永刚
黄利勇
连运河
QI Lijun;WANG Miao;LI Yonggang;HUANG Liyong;LIAN Yunhe(Hebei Engineering Technology Research Center of Natural Pigments,Handan 057250;Chenguang Biotech Group Co.,Ltd.,Handan 057250)
出处
《中国食品添加剂》
CAS
北大核心
2022年第7期158-164,共7页
China Food Additives
