不同品种辣椒发酵豆瓣酱的品质分析

Quality analysis of fermented Doubanjiang with different varieties of pepper

以二荆条、美国红和千斤红辣椒为研究对象,探讨辣椒品种及复配制备豆瓣酱发酵前后的色泽、辣度、有机酸、氨基酸和挥发性组分的变化,采用多元数据分析评估品质差异。结果表明,豆瓣酱经发酵后色泽变暗、辣度降低、有机酸和氨基酸增加、主体风味类似。二荆条为原料的豆瓣酱的总辣椒素含量为(0.39±0.02)g/kg,高于其他两种原料;而美国红则是氨基酸和挥发性组分含量较高,分别为(37.31±0.45)g/kg和(14.24±0.70)mg/kg;千斤红仅有机酸含量较高,为(50.12±0.17)g/kg。多元数据分析结果表明,发酵改变了豆瓣酱的品质特点,一定程度上减弱了品种带入的品质差异。综合分析认为,二荆条和美国红混椒用于新型豆瓣酱能改善品质。

Using Erjingtiao,Meiguohong and Qianjinghong peppers as research objects,the effects of different pepper varieties and their combinations on the changes in color,pungency degree,organic acids,amino acids and volatile components of Doubanjiang before and after fermentation were explored,and the quality differences of Doubanjiang were evaluated by multivariate data analysis.The results showed that after fermentation,the color of Doubanjiang darkened,the pungency degree decreased,organic acids and amino acids increased,and the main flavor was similar.The total capsaicin content of Doubanjiang fermented by Erjingtiao was(0.39±0.02)g/kg,which was higher than that of the other two samples.The amino acids and volatile components contents of Doubanjiang fermented by Meiguohong were higher,which were(37.31±0.45)g/kg and(14.24±0.70)mg/kg,respectively.Regarding the Doubanjiang fermented by Qianjinhong,only had a higher content of organic acids,which was(50.12±0.17)g/kg.Multivariate data analysis results showed that fermentation process changed the characteristics of Doubanjiang,moreover,weakened the quality differences brought by pepper varieties to some extent.In summary,the quality of newly Doubanjiang could be improved by mixture fermentation of Erjingtiao and Meiguohong.