3种加工方式对小米辣椒理化指标、辣椒素类物质和挥发性成分的影响
Effects of Three Processing Methods on Physicochemical Properties,Capsaicinoids and Volatile Components of Xiaomila Chili
潘尚义 1黄伦杰 1刘振宇 1卢云浩 1何强 1迟原龙1
作者信息
- 1. 四川大学轻工科学与工程学院,成都 610065
- 折叠
摘要
该文研究了小米辣椒在微波、油炸和干热处理下理化指标、辣椒素类物质含量和挥发性成分的变化规律.辣椒分别经微波700 W处理3 min,160℃油炸5 min和160 ℃干热处理15 min后,其水分含量分别降至9.12 g/100 g、12.47 g/100g和66.62 g/100 g,表明微波和油炸处理下辣椒的脱水速率远快于干热方式.微波和油炸处理会使辣椒表皮色度迅速加深,甚至焦化;辣椒分别经微波700 W处理1 min,160℃油炸5 min和80 ℃干热15 min处理后,其辣椒素类物质含量分别下降至未处理样品的74.80％,32.90％和60.34％.经微波和油炸处理后,辣椒的焦糖香和烘烤香明显;干热处理后辣椒的主体风味变化较小.
Abstract
This study investigated the changes in physicochemical properties,capsaicinoid contents,and volatile components of Xiaomila chili under microwave,deep-frying,and dry-heating processing.After microwave processing at 700 W for 3 min,deep-frying at 160 ℃ for 5 min,and dry-heating processing at 160℃ for 15 min,the moisture content of the Xiaomila chili decreased to 9.12g/100g,12.47 g/100 g,and 66.62 g/100g,respectively,indicating that the dehydration rates of Xiaomila chili during microwave and deep-frying processing were significantly faster than that during dry-heating processing.Both microwave and deep-frying processing resulted in rapid darkening and even charring of the Xiaomila chili skin.After microwave processing at 700 W for 1 min,deep-frying at 160 ℃ for 5 min,and dry-heating processing at 80 ℃ for 15 min,the capsaicinoid content of the Xiaomila chili decreased to 74.80％,32.90％,and 60.34％of the unprocessed samples.The caramel and roasted aromas of the Xiaomila chili were significantly enhanced after microwave and deep-frying processing,while the overall flavor of the Xiaomila chili did not change significantly after dry-heating processing.
关键词
小米辣椒/辣椒素类物质/风味物质/微波处理/油炸处理/干热处理Key words
Xiaomila chili/capsaicinoid/flavor compounds/microwave processing/deep-frying processing/dry-heating processing引用本文复制引用
出版年
2024
NETL
NSTL
万方数据