期刊论文

中文

食品工业科技

1002-0306

2020

41

19

45-51+59

10.13386/j.issn1002-0306.2020.19.008

湖南省自然科学基金项目(2019JJ50256) 国家自然科学基金项目(31601525) 湖南农业大学***项目(20654/540490316002) 湖南农业大学“双一流”学科建设项目(SYL2019061) 长沙市杰出创新青年培养计划(KQ1905025)。

本校为第一机构

为提升干制辣椒品质提供理论依据,本实验以小米椒为原料,研究冷冻干燥、自然晾晒、热风干燥和红外干燥对小米椒理化性质及抗氧化能力的影响,包括色泽、褐变度、果胶组分、游离氨基酸、总酚和抗氧化能力。结果表明,与冷冻干燥相比,自然晾晒、热风干燥和红外干燥均在一定程度上降低了干制辣椒的理化性质和抗氧化能力,表现在色泽劣变、褐变度升高、果胶降解、游离氨基酸含量和抗氧化能力降低等方面。与热风干燥和红外干燥相比,自然晾晒对干制辣椒品质的影响较小,其处理的样品色泽劣变较低;总酚含量和抗氧化能力维持在较高的水平。此外,自然晾晒的样品果胶降解程度较小,水溶性果胶、螯合性果胶和碱溶...

In order to provide theoretical basis for improving the quality of dried pepper,four kinds of drying methods including freeze drying,sun drying,infrared radiation drying,hot air drying,and their effects on the physicochemical property and antioxidant capacity in peppers were investigated.The results showed that,sun drying,hot air drying,and infrared radiation drying could decrease the physicochemical property and antioxidant capacity to some extent compared to freeze drying,including low color deterioration,increasing of browning degree,degradation of pectin components,decreasing of free amino...