保脆处理对泡红辣椒脆度与色泽影响的研究

研究了氯化钙、海藻酸钠两种保脆剂对鲜红辣椒脆度与色泽的影响,同时探讨了经保脆处理泡红辣椒脆度与色泽在腌制贮藏过程中的变化,且在腌制结束后,对成品泡红辣椒进行了感官品质分析。研究结果表明,氯化钙与海藻酸钠两种保脆剂对红辣椒均具有较好的保脆作用;但对于色泽而言,氯化钙对腌制红辣椒色泽有损害作用,海藻酸钠对色泽有一定的保护作用;经正交实验得出,0.4%氯化钙与0.3%海藻酸钠复配处理,所得泡红辣椒的脆度与色泽最优。在腌制贮藏过程中,单一或复配处理对样品脆度均具有较好的保持作用,其中复配组脆度保持最好;而对于色泽而言,单一氯化钙处理使色泽损失较大,单一海藻酸钠处理使色泽略有提高,复配组由于二者综合作用,色泽未有明显变化。感官分析得出各处理组分值均高于86,产品品质均可接受,其中复配组分值最高,产品品质最好。 

Effect of brittleness-keeping treatment on brittleness and color of pickled red pepper

This article studied the effect of calcium chloride and sodium alginate on the brittlement and color of pickled red pepper, and the changes of its brittlement and color during pickled time were also discussed;In addition, sensory qualities of pickled red pepper was evaluated after pickling process.The results showed that calcium chloride and sodium alginate both had positive brittleness-keeping effect on pickled red pepper;For the color, calcium chloride had detrimental effect on it, while sodium alginate had protective effect;And the orthogonal test reveled that pickled red pepper had good brittleness and color after treated by 0.4%calcium chloride and 0.3%sodium alginate.During the picking process, both single and combined treatment had positive effect on keeping brittleness, and the brittleness of combined treatment was better than the others;For the color, compared to the untreated, calcium chloride lead to color loss, while sodium alginate enhanced color slightly, and the color of combined treatment was not changed, probably due to the cooperative effect of calcium chloride and sodium alginate.Sensory evaluation indicated that the scores of all samples were above 86, which means the quality of product was accepted by consumers, among them, the score of combined treatment was the highest and the quality was also the best.