射频加热处理对辣椒粉辣度的影响研究

摘要

采用新型射频加热技术对辣椒粉进行处理,探讨不同射频处理条件对辣椒粉中辣椒素类物质含量和辣度的影响,并进一步研究辣椒粉不同初始水分含量的影响.研究结果表明:射频处理(70~90 ℃,0~5 min)对辣椒粉中辣椒素类物质含量及辣度没有显著性影响(p>0.05),且不同初始水分活度(0.40,0.54,0.71)对其影响也不明显.该研究结果表明射频处理可以很好地保留辣椒粉的辣度,射频杀菌技术在辣椒粉杀菌方面具有良好的应用前景.%Investigate the effects of radio frequency heating treatment on capsaicin concentration and pungency degree of red chili powder, and further explore the influence of different initial water content of red chili powder.The results show that radio frequency treatment(70~90 ℃,0~5 min) has no significant (p>0.05) influence on capsaicin concentration and pungency degree of red chili powder, and different initial water content (0.40,0.54,0.71) of red chili powder also has no significant influence.It indicates that radio frequency treatment can retain the pungency degree of red chili powder well, and radio frequency pasteurization technology has great application potential to control pathogens in red chili powder.