摘要
研究了抑制海南黄灯笼辣椒发酵剁椒产品褐变的方法,通过色度计的明亮指数L*值和感官评价对黄灯笼发酵剁椒护色效果进行综合评价,确定有效控制剁椒产品在贮存期褐变的方法为:在酸性条件下,添加0.4%异Vc钠、0.01%亚硫酸氢钠作为护色剂,能使剁椒产品色泽稳定,呈现亮黄色,贮存期达6个月以上,为黄灯笼辣椒剁椒产品的保藏提供实践参考。
The color protection method of fermented products of chopped hot pepper made from Capsicum chinense Jacq was studied in this study.The color protection performance of the products was evaluated by sensor evaluation and brightness index（L＊ value） determined by the colorimeter.And the optimum method of color protection was determined as follows：keeping pH at 3.0 with addition of 0.4% sodium isoascorbate and 0.01% of sodium acid sulfite.Under this condition,the browning phenomenon of the products during storage period could be effectively controlled and stored for 6 months,which was practical for the storage of the products of Capsicum chinense Jacq.
出处
《食品科技》
CAS
北大核心
2010年第5期63-66,共4页
Food Science and Technology
关键词
黄灯笼辣椒
剁椒
护色
Capsicum chinense Jacq.
chopped hot pepper
color protection
