盐渍剁椒坯保坯配方研究

盐渍剁椒坯保坯配方研究(10000字)

摘  要：以新鲜红尖椒为原料，研究了不同浓度的氯化钠、柠檬酸、焦亚硫酸钠、氯化钙和异抗坏血酸对剁椒坯的细菌总数、质构和色泽参数的影响。结果表明，氯化钠和柠檬酸具有防腐、保脆和护色三重效果，异抗坏血酸钠作为护色剂作用不稳定，焦亚硫酸钠在低浓度（＜0.05%）条件下护色效果不明显，氯化钙作为保脆剂不宜与柠檬酸同时使用。在柠檬酸、氯化钠、焦亚硫酸钠的正交组合实验中，得到最优的剁椒坯保坯配方为氯化钠23%、柠檬酸0.07%、焦亚硫酸钠0.01%。
关键字：剁椒坯；防腐；保脆；护色；单因素试验；正交试验

Research on the formula of keeping quality with pickled chili roughcast

Abstract: In this study, with the new red hot peppers as raw materials, the effect of different concentrations of sodium chloride, citric acid, sodium metabisulphite, calcium chloride and erythorbate was been researched by detecting bacteria, texture and colour of parameters. Results show that the sodium chloride and citric acid has evidently effect on antiseptic, protection of texture and color. However, the color fixable role of sodium erythorbate is unstable and sodium metabisulphite is not apparent in low concentration. As a crispness agent, calcium chloride should not be used simultaneously with citric acid. In the citric acid, sodium chloride, sodium metabisulphite combination of orthogonal experiments, get the optimal formula of keeping quality with pickled chili roughcast is the 20% sodium chloride &0.05% citric acid & 0.05% sodium metabisulfite.
Keywords: Chili roughcast; Antisepsis; Keep crisp; Protect color; Orthogonal test ;Single-factor test

目    录


摘要  ………………………………………………………………………………………1
关键词  ……………………………………………………………………………………1
1引言………………………………………………………………………………………2
1.1辣椒的现状及功能……………………………………………………………………2
1.2剁辣椒研究现状及存在的问题………………………………………………………2
1.2.1剁辣椒的现状分析…………………………………………………………………2
1.2.2剁辣椒存在的问题…………………………………………………………………3
1.3辣椒坯的现状…………………………………………………………………………3
2材料与方法………………………………………………………………………………4
2.1材料………………………………………………………………………………4
2.1.1试验原料…………………………………………………………………4
2.1.2主要试剂…………………………………………………………………4
2.1.3仪器与设备………………………………………………………………4
2.2试验方法…………………………………………………………………………5
2.2.1工艺流程…………………………………………………………………5
2.2.2指标检测方法……………………………………………………………5
2.2.2.1色泽参数的测定方法……………………………………………5
2.2.2.2脆度参数的测定方法……………………………………………5
2.2.2.3细菌总数的测定方法……………………………………………5
2.2.3单因素试验………………………………………………………………6
2.2.3.1氯化钠添加量的确定……………………………………………6
2.2.3.2柠檬酸添加量的确定……………………………………………6
2.2.3.3氯化钙添加量的确定……………………………………………6
2.2.3.4焦亚硫酸钠添加量的确定………………………………………6
2.2.3.5异抗坏血酸添加量的确定………………………………………6
2.2.4正交试验…………………………………………………………………6
3结果与分析………………………………………………………………………………7
3.1单因素试验结果…………………………………………………………………7
3.1.1不同种类和浓度的添加剂对剁椒坯色泽的影响………………………7
3.1.1.1不同浓度的柠檬酸对剁椒坯色泽的影响………………………7
3.1.1.2不同浓度的焦亚硫酸钠对剁椒坯色泽的影响…………………8
3.1.1.3不同浓度的异抗坏血酸对剁椒坯色泽的影响…………………8
3.1.2不同种类和浓度的添加剂对剁椒坯脆度的影响………………………9
3.1.3不同种类和浓度的添加剂对剁椒坯细菌总数的影响…………………10
3.2正交试验结果……………………………………………………………………10
4结论………………………………………………………………………………………12
参考文献……………………………………………………………………………………13
致谢…………………………………………………………………………………………14