火锅料用青椒干制品加工工艺研究

Study on processing technique of dehydrated green pepper for chaffy dish

通过对生干和熟干青辣椒制品加工过程中的制品水分含量、VC含量、色差及复水性的测定,研究加工过程中的预处理方式、干燥温度和时间对制品品质影响,为青椒干制品的规模化生产提供依据。结果表明,生干和熟干青椒制品最佳干燥条件为温度60℃,时间分别为400 min,300 min,熟干制品较佳前处理工艺为pH值8.0、温度100℃护绿剂中热烫5 min。生干制品复水后为青绿色,爽脆,有新鲜青椒风味,VC保持好,但复水性略差,熟干制品复水后呈深绿色,质软,具有熟青椒风味,复水性好,但经护绿剂护绿处理VC损失较大。

In order to offer scientific guidance to produce dehydrated green pepper in mass production, affect of processing conditions such as pretreatment methods, drying time and temperature on moisture content, Vc content, color and rewatering ability of dehydrated fresh green pepper and boiled green pepper is studied. The result shows that fresh green pepper is boiled five minutes in colorfixative is the best pretreatment technology of dehydrated boiled green pepper and 300 minutes needed to dried in 60 ℃ for it, while 400minutes in 60 ℃ needed for dehydrated fresh green pepper. After rewatering, dehydrated fresh green pepper has green color, fresh green pepper flavor, higher Vc content, crisp texture but low rewater ability while dehydrated boiled green pepper has deep green color, boiled green pepper.