|Table of Contents|

Effects of Different Drying Methods on Quality of Dried Pepper

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2019年16
Page:
117-120
Research Field:
Publishing date:

Info

Title:
Effects of Different Drying Methods on Quality of Dried Pepper
Author(s):
YE Wanjun1; 2; SONG Lijuan3; LIU Chang2; 4; LIU Yanjun2; ZHANG Hui1; JING Qiuju1
(1.Horticulture Branch,Heilongjiang Academy of Agricultural Sciences,Harbin,Heilongjiang 150069;2.Xinjiang Production and Construction Corps Tenth Division Agricultural Science Research Institute,Beitun,Xinjiang 836000;3.Institute for Agricultural Remote Sensing and Information,Heilongjiang Academy of Agricultural Sciences,Harbin,Heilongjiang 150010;4.Mudanjiang Branch,Heilongjiang Academy of Agricultural Sciences,Mudanjiang,Heilongjiang 157000)
Keywords:
pepper; drying method; product quality; nutritional quality
PACS:
-
DOI:
10.11937/bfyy.20191278
Abstract:
In order to choose a method suitable for pepper drying,improve the quality of the dried pepper,two pepper cultivars ‘QJH’‘LJ15’ were used as materials.The commodity rate,commodity quality and nutritional quality of dried pepper were determined by electrothermal constant temperature drying method and natural drying method.The results showed that the commercial rate of dried pepper could be increased from 17.80% to 27.19% on average.The color of hot pepper dried by electrothermal constant temperature drying method was not as good as that dried by natural drying method.The color of dried pepper by natural drying was brighter.In terms of nutritional quality,the two dry methods had little effect on the content of pepper crude protein,crude fat and crude fiber.The capsanthin content of the natural dried pepper was 143.01 mg?g-1,which was obviously higher than 104.32 mg?g-1 of the electrically heated constant temperature dried pepper .

References:

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Last Update: 2019-08-30