期刊论文

中文

食品科学

1002-6630

2013

34

3

21-24

2003T18:引进国际先进农业科学技术计划计划)

本校为第一机构

以新鲜朝天椒为原料,采用自然发酵制作剁辣椒.测定不同食盐添加量、不同发酵时间剁辣椒滋味物质(总糖、还原糖、总酸、氨基酸态氮)含量的变化及加工前后辣椒脆度的变化.结果表明:不同食盐添加量,不同发酵时间剁辣椒的滋味物质含量呈现一定规律性变化.添加8％食盐的剁辣椒乳酸发酵作用最强,消耗的总糖和还原糖、产生的总酸与其他食盐含量剁辣椒之间存在显著性差异(P＜0.05),但氨基酸态氮含量与其他食盐含量剁辣椒的氨基酸态氮含量(20％食盐剁辣椒除外)无显著性差异(P＞0.05).在自然发酵3、4周左右,剁辣椒的氨基酸态氮含量要高于自然发酵1、2周,两者存在有显著性差异(P＜0.05).朝天椒加工成剁辣椒...

Fresh Capsicum annuum var. conoides fruits, together with different amounts of NaC1, were processed into chopped chili by natural fermentation. We examined changes in the contents of tasty materials such as total sugar, reducing sugar, total acid and amino acid nitrogen in chopped chili during the fermentation process, and we investigated the effect of NaC1 content on the frangibility of chopped chili. Regular changes in the contents of tasty materials with fermentation time and NaC1 content were observed. The fermentation of chopped chili with...