[1]叶万军,宋丽娟,刘畅,等.干制技术对辣椒干品质的影响[J].北方园艺,2019,43(16):117-120.[doi:10.11937/bfyy.20191278]
　YE Wanjun,SONG Lijuan,LIU Chang,et al.Effects of Different Drying Methods on Quality of Dried Pepper[J].Northern Horticulture,2019,43(16):117-120.[doi:10.11937/bfyy.20191278]
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干制技术对辣椒干品质的影响

《北方园艺》[ISSN:1001-0009/CN:23-1247/S] 卷: 43卷 期数: 2019年16 页码: 117-120 栏目: 出版日期: 2019-08-30
Title:
Effects of Different Drying Methods on Quality of Dried Pepper
作者:
叶万军1; 2; 宋丽娟3; 刘畅2; 4; 刘琰军2; 张慧1; 景秋菊1
（1.黑龙江省农业科学院 园艺分院，黑龙江 哈尔滨 150069;2.新疆生产建设兵团第十师农业科学研究所，新疆 北屯 836000;3.黑龙江省农业科学院 农业遥感与信息研究所，黑龙江 哈尔滨 150010;4.黑龙江省农业科学院 牡丹江分院，黑龙江 牡丹江 157000）
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)
关键词:
辣椒; 干制方法; 商品品质; 营养品质
Keywords:
pepper; drying method; product quality; nutritional quality
DOI:
10.11937/bfyy.20191278
文献标志码:
A
摘要:
以“千金红”“龙椒十五”辣椒为试验材料，采用电热恒温干燥法和自然晒干法2种方法对辣椒进行干制，测定2种方法下干制出的辣椒的商品率、商品品质、营养品质等指标，以期选出适宜辣椒干制的方法，提高辣椒质量。结果表明：电热恒温干燥法干制辣椒可以将2个品种辣椒干的商品率平均从17.80%提高至27.19%。但在辣椒色泽上，电热恒温干燥法干制辣椒并没有自然晒干法干制的好，自然晒干法干制的辣椒色泽更加光亮。在营养品质上，2种干制方法对辣椒粗蛋白、粗脂肪、粗纤维含量影响不大。在辣椒红素含量上，自然晒干法干制的辣椒红素含量为143.01 mg?g-1，明显高于电热恒温干燥法干制的辣椒的104.32 mg?g-1。
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 .

参考文献/References:

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备注/Memo

第一作者简介：叶万军（1983-），男，农业推广硕士，助理研究员，研究方向为果蔬栽培及其精深加工。E-mail:yewanjun59@163.com.责任作者：刘畅（1984-），男，农业推广硕士，助理研究员，研究方向为园艺作物栽培育种。E-mail:changchang_3000@163.com.收稿日期：2019-03-03

更新日期/Last Update: 2019-08-30