果胶酶对炒制辣椒油辣度的影响
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摘要
目前传统的辣椒油炒制方法主要依靠经验操作,存在炒制过程中辣椒素类物质提取效率偏低的问题。文章采用果胶酶在炒制前对辣椒进行处理,旨在提高辣椒素类物质在炒制过程中的提取效率,降低原料的浪费。首先通过单因素试验确定果胶酶的添加量、酶处理温度和酶处理时间的最佳条件,然后通过三因素三水平的正交试验,确定用果胶酶处理印度椒炒制辣椒油的最佳工艺,结果表明:单因素试验的最佳工艺条件为添加7.08U/g辣椒的果胶酶、45℃恒温水浴4h,正交试验的最佳工艺条件为添加4.72U/g辣椒的果胶酶、45℃恒温水浴4h,此条件下辣椒素类物质在炒制过程中的提取效率最大,相比不添加果胶酶的辣椒油,辣度从2951提高到5760,提高了95%。
At present,the traditional frying method of chili oil mainly relies on experience,and there is aproblem of low extraction efficiency of capsaicins in the process of frying.Pectinase is used to treat chili before frying in order to improve the extraction efficiency of capsaicins and reduce the waste of raw materials.Firstly,the optimum conditions of pectinase additive amount,enzyme treatment temperature and time are determined by single factor experiment.And then,the optimum technology of fried Indian chili oil with pectinase is determined by orthogonal experiment of three factors and three levels.The results show that the optimum conditions of single factor experiment are adding pectinase of 7.08 U/g chili and constant temperature water bathing for 4 hat 45℃.The optimum technology of orthogonal experiment is adding pectinase of 4.72 U/g chili and constant temperature water bathing for 4 hat 45 ℃.Under such conditions,the extraction efficiency of capsaicins is the highest.Compared with chili oil without pectinase,the pungency degree increases from 2951 to 5760,and increases by 95%.
At present,the traditional frying method of chili oil mainly relies on experience,and there is aproblem of low extraction efficiency of capsaicins in the process of frying.Pectinase is used to treat chili before frying in order to improve the extraction efficiency of capsaicins and reduce the waste of raw materials.Firstly,the optimum conditions of pectinase additive amount,enzyme treatment temperature and time are determined by single factor experiment.And then,the optimum technology of fried Indian chili oil with pectinase is determined by orthogonal experiment of three factors and three levels.The results show that the optimum conditions of single factor experiment are adding pectinase of 7.08 U/g chili and constant temperature water bathing for 4 hat 45℃.The optimum technology of orthogonal experiment is adding pectinase of 4.72 U/g chili and constant temperature water bathing for 4 hat 45 ℃.Under such conditions,the extraction efficiency of capsaicins is the highest.Compared with chili oil without pectinase,the pungency degree increases from 2951 to 5760,and increases by 95%.
引文
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[3]安中立,贺稚非,李洪军,等.辣椒油加工生产的研究现状[J].辣椒杂志,2006(3):45-48.
[4]董彩军,李锋,卢国峰,等.辣椒及辣椒制品辣度分析研究进展[J].中国调味品,2016,41(12):142-146,151.
[5]陈斌,张晓芬,耿三省,等.不同类型辣椒辣度的测定及分析[J].辣椒杂志,2012(1):38-41.
[6]郑学明,李玉良.辣椒红色素提取工艺的研究[J].河北轻化工学院学报,1995,16(1):63-65.
[7]龚玉雷,魏春,王芝彪,等.生物酶在茶叶提取加工技术中的应用研究[J].茶叶科学,2013,33(4):311-321.
[8]董新荣,刘仲华,郭德音,等.纤维素酶预处理法提取辣椒素的研究[J].食品科学,2007,28(3):100-103.
[9]杨晓旭,高家荣,韩燕全,等.正交试验结合指纹图谱优选补骨脂-肉豆蔻药对醇提工艺[J].中草药,2014,45(15):2178-2183.
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