| 热风脱水红辣椒前处理护色技术 |
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| 引用本文： | 王辉,段续,任广跃.热风脱水红辣椒前处理护色技术[J].食品研究与开发,2012,33(5):19-22. |
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| 作者姓名： | 王辉 段续 任广跃 |
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| 作者单位： | 1. 河南科技大学化工与制药学院,河南洛阳,471003
2. 河南科技大学食品与生物工程学院,河南洛阳,471003 |
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| 基金项目： | 河南省教育厅自然科学基金项目(2011B550003);河南科技大学博士启动基金项目(09001447) |
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| 摘 要： | 红辣椒在热风干燥脱水过程中极易变色,本文通过干燥前处理技术来稳定其色素,从而找出有效而安全的护色工艺。试验通过测定红辣椒干燥后的色差值以及贮藏一定时期总色差值和感官指标的变化,选出可行的护色方法。试验结果表明,最佳护色方案为热烫温度90℃、热烫时间2 min或3 min、护色剂VC浓度0.40%。
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| 关 键 词： | 脱水 红辣椒 护色 |
Dehydrated Red Pepper Protecting the Color of Pre-treatment |
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| WANG Hui
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DUAN Xu
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REN Guang-yue.Dehydrated Red Pepper Protecting the Color of Pre-treatment[J].Food Research and Developent,2012,33(5):19-22. |
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| Authors: | WANG Hui DUAN Xu REN Guang-yue |
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| Affiliation: | 1.Chemical Engineering and Pharmaceutical Institute Department,Henan University of Science and Technology,Luoyang 471003,Henan,China;2.Food and Bioengineering Department,Henan University of Science and Technology,Luoyang 471003,Henan,China) |
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| Abstract: | Discoloration is easily to take place during the drying process of red papper.So in this thesis,some pretreatments were used to stabilize pigment of the red pepper so that the effective and safe color protection method could be acquired.In this experiment,sensory value and color difference of dried red peppers were detected to find the most effective pretreatment method.The results showed that the optimum blanching temperature was 90 ℃;the optimum blanching time was 2 min or 3 min;the optimum concentration of VC was 0.40 %. |
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| Keywords: | dehydration red pepper color protection |
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