摘 要：
为提高企业生产加工的油辣椒在常规储藏条件下的品质稳定性,对储藏过程中油辣椒样品感官性质、顶空氧含量、酸价、过氧化值和色价等变化规律进行了研究。结果表明:在室温、避光、干燥的条件下,随着储藏时间的延长,油辣椒的感官特性无异常变化;顶空氧含量与色价有所降低,酸价增加,最大变化值为1.07mg(KOH)/g;而过氧化值总体上呈先上升后减小的趋势。同时,在储藏过程中油辣椒品质稳定性受季节性温度和顶空氧含量影响较大。因此,低氧、低温条件和储藏时间为10个月内更有利于保持油辣椒品质的稳定性和营养价值。
译 名：
Study on Stability for Processing Quality of Fried Pepper Sauce in Guizhou Province
作 者：
LIU Yan-min;WU Yong-jun;WANG Ya-juan;TANG Xue;College of Life Science,Guizhou University;
关键词：
fried pepper sauce;;storage;;quality changes;;headspace oxygen content
摘 要：
The quality stability of fried pepper sauces under a routine storage condition was investigated by determining the main indexes,including the sensory characteristics,headspace oxygen content,acid value, peroxide value and color value. The results showed that under conditions of room temperature,being away from light and dry storage,the sensory characteristics had no abnormal change with the extension of hoarding time. Nevertheless,headspace oxygen content and color value decreased,the acid value increased to 1. 07 mg( KOH) / g,and the peroxide value firstly showed a rise,followed by a decline. The quality stability during the storage process was greatly influenced by temperature and the headspace oxygen content. Therefore, low temperature and low oxygen condition within ten months were more conducive to maintain the quality stability and nutritional value of fried pepper sauces.
