盐渍辣椒汁成分分析与干椒复水制备辣椒酱工艺优化

剁椒盐渍保藏过程中产生约15%的盐渍辣椒汁，该研究将干辣椒与其混合制备辣椒酱，通过气质联用（GC-MS）法分析辣椒酱的挥发性成分，并采用单因素和正交试验优化干红椒与盐渍辣椒汁制备辣椒酱的复水条件。结果表明，盐渍辣椒汁适宜的干红椒品种为天鹰椒；最佳复水条件为：干红椒与盐渍辣椒汁质量比为1∶4，复水温度30 ℃，复水时间5 d。在此优化条件下，色彩饱和度37.23，干红椒复水比3.24，综合加权评分为13.44。干红椒与盐渍辣椒汁制得的辣椒酱检测出23种挥发性成分，其中酸类化合物有6种、醛类7种、酯类3种、醇类2种、烯烃类2种、酮类2种及其他类1种，感官评分为20.2分。该辣椒酱品质优良，具有一定市场开发价值。

Composition of pickled pepper juice and process optimization of pepper paste prepared by rehydrating dried pepper

About 15% of pickled pepper juice was produced during the salt preservation of chopped peppers, which were mixed with dry peppers to make pepper sauce in this experiment. The volatile components of pepper sauce were analyzed by GC-MS method, and the rehydration conditions of pepper sauce prepared by dry red pepper and pickled pepper juice were optimized by single factor and orthogonal tests. The results showed that the suitable dry red pepper variety for pickled pepper juice was Tianying pepper, and the optimal rehydration conditions were obtained as follows: mass ratio of dry red pepper and pickled pepper juice 1∶4, rehydration temperature 30 ℃, and rehydration time 5 d. Under these optimal conditions, the color saturation was 37.23, the dry red pepper rehydration ratio was 3.24, and the comprehensive weighted score was 13.44. A total of 23 kinds of volatile components of pepper sauce prepared by dry red pepper and pickled pepper juice were detected, including 6 acids, 7 aldehydes, 3 esters, 2 alcohols, 2 olefins, 2 ketones and 1 other, and the sensory scores were 20.2 points. The pepper sauce with good quality had certain market development value.