辣椒的护绿工艺条件及酸泡辣椒配方优化的研究

本文采用四因素四水平的正交实验 ,得到辣椒护绿的最佳条件 ,即在浓度 6 0 0ppm ,温度80℃ ,pH值为 7的CuSO4 溶液中烫漂一分钟。采用四因素三水平的正交实验 ,得出泡制辣椒的最佳配方 ,即在泡制液中放入 10 %的盐 ,2 %的糖、0 7‰的CaCl2 和 8%的蒜姜 (蒜姜为 1∶1)。研制出色、香、味。

The optimum protecting green color conditions of peppers and the optimum formula of sour peppers were investigated by using the orthogonal design.The results showed that blanching in CuSO 4 solution(600ppm pH=7T=80℃) for 1 minute can protect the green best and the fermenting solution which contained 10% salt,2% sugar,0 7‰ CaCl 2,4%gingar and 4% garlic could keep the color,flavor,taste and texture well.