为解决青花椒自然干制以及热风干制过程中极易褐变的问题,以提高干制青花椒产品品质,试验采用热风干制技术结合汽蒸灭酶处理工艺,青花椒经汽蒸处理后,在单因素试验基础上,考察不同的热风干制条件对干制青花椒品质的影响。结果表明,经汽蒸处理组的干制青花椒色泽优于未处理组,但挥发油含量、麻味物质含量略低于汽蒸处理组。干制温度和风速对青花椒品质影响较大,铺放量对其影响较小;热风干制优化后的工艺参数组合为热风温度64.80℃、铺放量为540.85 g、风速为0.48 m/s;回归模型能较好地模拟青花椒热风干制过程,模型预测值与试验值比较吻合,可以用来描述和预测青花椒的热风干燥进程。
In order to inhibit color browning of green pepper during natural drying and hot air drying, and improve the quality of dry green pepper, the combined treatment of hot air drying and steaming treatment was applied. On the basis of single factor test, the effect of different hot air drying conditions on the quality of dried green pepper was investigated. The results showed that the chromatic aberration of dried green pepper treated with steaming was better than that of untreated group whereas the content of volatile oil and hemp flavor of untreated group were slightly lower than that of steaming treatment group. Drying temperature and wind speed had a great influence on the quality of dried green pepper, the amount of green pepper had less influence. The best hot air drying combination was: hot air temperature 64.80 ℃, the amount of pepper 540.85 g and the hot air velocity 0.48 m/s. Regression model fitted very well with the hot air drying process. There was a good agreement between the predicted and experimental values, indicating the reliability of this model is high.
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