糍粑辣椒关键工艺对其品质的影响

Effect of Key Technology of Ciba Pepper on Its Quality

糍粑辣椒是贵州传统特色辣椒制品,为明确糍粑辣椒关键工艺对产品风味和品质的影响,以10种加工工艺的糍粑辣椒为研究对象,采用电子舌和气相-离子迁移谱(GC-IMS)技术以及理化指标测定,分析不同工艺条件对糍粑辣椒风味与品质的影响。结果表明:从10种糍粑辣椒样品中共检出的挥发性风味物质含80种单体及部分物质的二聚体,即醛类22种、醇类15种、酮类12种、酯类10种、萜烯类8种、其它13种。样品的风味指纹图谱信息随着加工工艺的不同而随之变化显著,采用标准化工艺制作的糍粑辣椒电子舌滋味鲜度、丰富度指标、感官评分显著提高。其中,选用3种干辣椒搭配,高温煮制6 min,添加炒制金黄辣椒籽,镭砵捣碎制作的糍粑辣椒风味品质最佳,本研究结果为特色糍粑辣椒产品规模化加工和品质控制提供理论参考。

Ciba pepper is a traditional characteristic pepper product in Guizhou.In order to clarify the correlation between the key processing technology and the flavor and quality of Ciba pepper,10 different processing technologies of Ciba pepper were used as the research object,and the electronic tongue and gas phase ion mobility spectrometry(GC-IMS)were used.The effects of different processing conditions on the flavor and quality of Ciba pepper were compared and analyzed.The results showed that:80 kinds of volatile flavor compounds were detected in 10 kinds of Ciba pepper samples,including 22 kinds of aldehydes,15 kinds of alcohols,12 kinds of ketones,10 kinds of esters,8 kinds of terpenes and 13 kinds of other compounds.The flavor fingerprint information of samples changes significantly with the different processing technology;The Ciba pepper electronic tongue produced by the standardized technology had better taste freshness,richness and sensory score.Among them,three kinds of dry capsicum were selected,cooked at high temperature for 6 min,fried with golden capsicum seeds,and crushed with radium.The flavor quality of Ciba capsicum was the best.The results provide theoretical basis and data support for large-scale processing and quality control of characteristic Ciba pepper products.