热风干燥红甜椒粒前处理的护色研究

Colour Protection of the Hot-Air Drying Red Bell Pepper

DOI：

中文关键词: 干燥 甜椒粒 护色 热烫 抗氧化剂

英文关键词: drying red bell pepper colour protection blanching antioxidant

基金项目:国家自然科学基金项目(20776062)

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中文摘要:

研究了热烫处理和添加各种抗氧化剂对于甜椒粒贮藏过程中颜色的影响。结果表明,热烫对于甜椒色素在贮藏期内的稳定有很好的作用,以90℃热烫2 min的效果最好;抗氧化剂的添加对于颜色的稳定性有明显的保护作用,两种抗氧化剂的协同作用效果更明显,其中以TBHQ和VC复合的作用效果最好。

英文摘要:

In this manuscript,the effect of blanching and addition of antioxidant treatment to the colour of red bell pepper during the storage were carefully studied by single factor experiment.Based on the results,the following conclusions could be made:(1) blanching has good effect on the pigments,90 ℃ 2 min is the optimum pretreatment condition,(2) the addition of antioxidant could maintain the stability of the red colour,(3) the combination of TBHQ and Vc shown a more synergistic effect on red bell pepper.

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