Effects of Polygonatum odoratum Polysaccharides on the Quality of White Chili Peppers in Jars

[Objectives]This study was conducted to investigate the effects of Polygonatum odoratum polysaccharides on the quality of white chili peppers in jars.[Methods]White chili peppers were pickled by adding different concentrations of P.odoratum polysaccharides with traditional pickling technology,and its nitrite content,pH and sensory quality were analyzed and detected.[Results]The results showed that,compared with the control group without adding P.odoratum polysaccharides,the nitrite content in white chili peppers in jars decreased after adding P.odoratum polysaccharides.When the addition amount of P.odoratum polysaccharides was 0.002%,the inhibition rate of nitrite reached the maximum.Under the same fermentation time,P.odoratum polysaccharides could significantly reduce the pH value of pickles.When the addition amount of P.odoratum polysaccharide was 0.002%and the pickling time was 3 months,the sensory quality of white chili peppers in jars was the best.At this point,white chili peppers in jars had rich aroma and tasted soft and sour,and the sour and salinity were suitable.As the fermentation time continued to increase,the chili aroma of white chili peppers in jars gradually decreased,and the sour taste became more pronounced.[Conclusions]This study can provide reference for the safety and quality control of white chili peppers in jars.

热烫时间对白辣椒干燥特性及品质的影响

试验采用自然日晒的干燥方式研究热烫时间对白辣椒干燥特性和品质的影响,结果表明:热烫时间对白辣椒干燥所需时长影响较小,不同热烫时间的白辣椒干燥所需时长均为50~55 h,但热烫3.0 min的白辣椒含水率下降最快,热烫0.5 min的白辣椒干燥品质最佳,热烫超过1.5 min的白辣椒品质大幅下降;白辣椒热烫时间与干燥品质线性回归模型为y=103.517-24.2x,R^(2)=0.992,判断模型拟合效果良好。