烫漂结合氯化钙对糟辣椒钙盐保脆辅助增效作用研究

Study on the Synergistic Effect of Blanching Combined with Sodium Chloride on Calcium Salt to Preserve the Brittleness of Fermented Chilies

为探究漂烫及氯化钙对糟辣椒钙盐保脆辅助增效作用及其品质的影响,在使用氯化钙保脆基础上,测定不同漂烫温度、漂烫时间对糟辣椒果胶甲酯酶(PE)、果胶酸钙等理化指标与脆度、色差、感官评分等品质的影响,采用逼近理想解排序法(TOPSIS)优选最佳处理条件。研究发现,与对照组相比,在漂烫液中添加0.20%CaCl_(2),经4 min、55℃的漂烫预处理,发酵的糟辣椒组织脆度提高了16.08%,感官评分提高了8.17%。表明烫漂结合氯化钙处理能明显增加其果胶酸钙含量,提高糟辣椒脆度,且产品色泽鲜红明亮。

In order to explore the effects of blanching and sodium chloride on calcium salt to preserve the brittleness and the quality of fermented chilies,on the basis of using calcium chloride to preserve the brittleness,determine the effects of different blanching temperature and blanching time on the physical and chemical indexes such as pectinesterase and calcium pectinate,as well as the quality of brittleness,color difference and sensory evaluation of fermented chilies.Technique for order preference by similarity to an ideal solution is used to optimize the optimal treatment conditions.The study found that compared with the control group,It was pretreated with 4 min,55℃after adding 0.20%CaCl_(2),the brittleness of the fermented chilies tissue increased by 16.08%,and the sensory score increased by 8.17%.It can be seen that blanching combined with calcium chloride treatment can significantly increase the content of calcium pectate,improve the brittleness of fermented chilies,and the product is bright red and bright.