石柱主栽朝天红辣椒腌制加工适性研究

Research of pepper pickled processing suitability of the main variety of Capsicum annuum var. conoides in Shizhu county

为探寻石柱主栽朝天红辣椒不同加工方式所得制品各方面的差异,揭示该品种的腌制加工适性。以石柱主栽朝天红辣椒为供试材料,分别采用全形发酵法、碎粒发酵法和全形非发酵法,以表观色泽、辣味物质含量、有机酸含量和主要风味物质成分为指标,通过对比与分析,得出最佳加工方式。结果表明:采用全形发酵法,朝天红辣椒腌制前后色泽变化不大,辣味物质为4.495g/kg,辣而不燥,有机酸分布均匀,酯类、烯烃类含量丰富,风味物质种类最多,有58种,风味协调性好,适合全形发酵法;采用碎粒发酵法成辣椒酱后,色泽鲜亮,酱体浓稠,辣味物质为3.495g/kg,酯类含量最多,香气浓郁且协调性好,也适合做成发酵辣椒酱;采用全形非发酵法腌制后,外观质量最好,但辣味物质含量最高,为4.882g/kg,刺辣感强,以烯烃类为主,香气清淡且协调性差,不适合全形非发酵法。因此,发酵全形辣椒和发酵辣椒酱可全面地突出该辣椒的加工优势,石柱主栽朝天红辣椒不适合非发酵辣椒加工方式。

In order to explore the products＇ diffences by different processing methods of Capsicum annuum var. conoides in Shizhu county,reveal its pickling processing suitability. Capsicum annuum var. conoides cultivated in Shizhu county was investgated by methods of holomorph fermentation,fermented chili sause and holomorph non-fermentation with the index of apparent colour,capsaicinoids content,organic acid content and the main flavor substances to find the most suitable processing method by comparative analysis. The result showed that the color change of Capsicum annuum var. conoides was not obvious by holomorph fermentation,spicy substances content was 4.495g/kg,it was tasted spicy but not dry,the organic acids distributed uniformly,it had the most species of flavor substances but which were rich in esters and olefin,volatile substances was in a good coordination,it was suitable for the holomorph fermentation. The product had a bright color and was sticky after chopped formentation,spicy substances content was 3.495g/kg,esters content was in the most. The smell was rich and coordinate,it was appropriate to the chopped formentation. The quality of product appearance was the best after holomorph non-fermentation,but the content of spicy substances was so high as 4.882g/kg,its pungency feeling was beyond people＇s acceptable range,olefins were the main ingredients of its volatile substances,the product was lack of fragrance,it was not suitable for holomorph non-fermentation.Holomorph fermentation and chopped formentation could fully present the superiority of the pepper,but it was not suitable for holomorph non-fermentation.