果胶酶对炒制辣椒油辣度的影响-《中国调味品》

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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。本文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。首先通过单因素实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：单因素实验的最佳条件为添加7.08 U/g辣椒的果胶酶、45 ℃恒温水浴4 h，正交实验的最佳工艺为添加4.72 U/g辣椒的果胶酶、45 ℃恒温水浴4 h，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%。

Abstract:: At present, the traditional method of frying pepper oil mainly relies on experience, and there is a problem that the extraction efficiency of capsaicinoids is low during the frying process. In this paper, pectinase was used to treat pepper before frying, aiming to improve the extraction efficiency of capsaicinoids in the frying process and reduce the waste of raw materials. Firstly, the optimal conditions of pectinase addition, enzyme treatment temperature and enzyme treatment time were determined by single factor experiment, and then the three factors and three levels of orthogonal test were used to determine the best treatment of Indian pepper fried chili oil with pectinase. The results showed that the optimal condition for single factor experiment was to add 7.08 U/g pectin pectinase and 45 °C constant temperature water bath for 4 h. The best technique for orthogonal experiment was to add 4.72 U/g pectin pectinase, 45 °C constant temperature water bath for 4 h. Under these conditions, the extraction efficiency of capsaicinoids was the highest in the frying process. Compared with the capsicum oil without pectinase, the hotness increased from 2951 to 5760, an increase of 95%