Method for evaluating processing quality of pod peppers for chopped peppers and application of method

Abstract

The invention provides a processing quality evaluation method of pod pepper for chopped chilies and application thereof, and belongs to the technical field of food processing. According to the method for evaluating the processing quality of the pod peppers for the chopped chilies, provided by the invention, core evaluation indexes for processing the pod peppers for the chopped chilies comprise pectin, total acid, a *, capsaicin, soluble sugar and pulp thickness. The evaluation model based on multi-dimensional data analysis is constructed by performing systematic analysis on pod peppers of different sources and planting modes, the evaluation system can effectively evaluate the quality characteristics of the pod peppers, high-quality raw materials suitable for processing the chopped peppers are screened out, and important reference is provided for improving the flavor quality and the production process of the chopped peppers.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a method for evaluating the processing quality of chili pepper for chopped pepper and an application thereof. Background Art

[0002] As an important traditional fermented condiment, chopped pepper is widely used in Chinese cuisine and other Asian cuisines. It is deeply loved by consumers for its unique spicy taste and aroma. As the main raw material of chopped pepper, the quality of chili pepper directly affects the flavor, taste and food safety of chopped pepper. Therefore, establishing a scientific and systematic chili pepper quality evaluation system is of great significance to ensure the production quality of chopped pepper and enhance the market competitiveness of the final product. In the current chili pepper planting and processing process, although there are some quality evaluation methods based on sensory evaluation, such as evaluating the basic indicators such as color, morphology, and nutritional components of chili pepper and its processed chopped pepper, these methods are usually subjective and difficult to fully reflect the quality characteristics of chili pepper. At present, there is a lack of a unified and standardized quality evaluation system in the market, especially for the specific requirements of chili pepper for chopped pepper processing, there is still no effective quality standard. Therefore, the application of existing technologies in chili pepper quality control and chopped pepper production still has many limitations, and cannot fully meet the needs of modern food industry for refined management of raw material quality. In order to solve the above problems, based on the shortcomings of traditional sensory evaluation, the present invention proposes a new quality evaluation system for chili pepper. By combining chemical analysis, physical property testing and sensory evaluation, the processing quality of chili pepper is comprehensively and systematically evaluated quantitatively, providing an important reference for improving the flavor quality and production process of chopped pepper. Summary of the invention

[0003] The purpose of the present invention is to provide a method for evaluating the processing quality of chili pepper for chopped pepper and application thereof, which can improve the overall quality of the chopped pepper.

[0004] In order to achieve the above-mentioned object of the invention, the present invention provides the following technical solutions:

[0005] The invention provides a method for evaluating the processing quality of chili pepper for chopped pepper, wherein the core evaluation indicators of the processing of chili pepper for chopped pepper include pectin content, total acid content, a*, capsaicin, soluble sugar content and pulp thickness.

[0006] Preferably, the excellent range standard of the pectin is pectin content >36.66 μmol / g; the excellent range standard of the total acid is total acid content >0.34%; the excellent range standard of a* is a* value between 17.14 and 19.14; the excellent range standard of capsaicin is capsaicin content between 3.6 and 7.5 mg / g; the excellent range standard of soluble sugar is soluble sugar content >4%; the excellent range standard of pulp thickness is pulp thickness >1.54 mm.

[0007] Preferably, the method comprises the following steps:

[0008] (1) Measure and analyze the pulp thickness, a* value, total acid content, soluble sugar content, pectin content, and capsaicin content of pepper;

[0009] (2) assessing the quality grade of the chili pepper according to the scope standards of the core evaluation indicators;

[0010] (3) screening out high-quality chili pepper varieties that meet the excellent range standard described in claim 2;

[0011] (4) The selected high-quality chili pepper varieties are used for chopped pepper processing.

[0012] Preferably, the range standard of the core evaluation index is: flesh thickness: excellent is 1.59±0.38mm, good is 1.54±0.26mm, qualified is 1.43±0.19mm, unqualified is 1.29±0.15mm;

[0013] a* value: excellent: 18.65±2.57, good: 17.14±1.28, qualified: 17.08±1.23, unqualified: 19.14±1.62;

[0014] Total acid content: excellent: 0.42±0.1%, good: 0.34±0.11%, qualified: 0.32±0.1%, unqualified: 0.28±0.07%;

[0015] Soluble sugar content: excellent: 4.17±1.15%, good: 3.95±1.54%, qualified: 3.82±1.19%, unqualified: 3.53±0.86%;

[0016] Pectin content: excellent: 39.77±12.56μmol / g, good: 33.26±16.42μmol / g, qualified: 36.66±12.07μmol / g, unqualified: 31.56±10.75μmol / g;

[0017] Capsaicin content: excellent is 5.25±2.27mg / g, good is 3.61±2.76mg / g, qualified is 2.47±1.97mg / g, and unqualified is 2.50±2.08mg / g.

[0018] The present invention also provides an application of the evaluation method in screening chili pepper varieties suitable for producing chopped peppers.

[0019] The method for evaluating the quality of chili pepper provided by the present invention includes comprehensive evaluation indicators of the appearance, color, spiciness intensity, water content, nutritional components and other aspects of chili pepper. By systematically analyzing chili peppers from different sources and planting methods, an evaluation model based on multidimensional data analysis is constructed. The evaluation system can effectively evaluate the quality characteristics of chili peppers, screen out high-quality raw materials suitable for processing chopped peppers, and provide important references for improving the flavor quality and production process of chopped peppers. Using the evaluation system of the present invention, the chili pepper varieties Guizhou 3#, Xingyue, Chengyan (Changsha), Xiangyan 699, Feiyan, Tianyu, N23-14, Xingxiu, Guizhou 2# for chopped peppers were screened out, and the processed chopped peppers were bright red and shiny, the pepper pieces were full and complete, the meat was firm and crisp, the taste was delicious and soft, and the fermented aroma was rich and coordinated. BRIEF DESCRIPTION OF THE DRAWINGS

[0020] Figure 1 This is the correlation analysis between the quality indexes of chopped pepper and the physical and chemical indexes of fresh chili pepper in Example 1;

[0021] Figure 2 This is the cluster analysis result of the quality evaluation index of chopped pepper in Example 1. DETAILED DESCRIPTION

[0022] The technical solutions provided by the present invention are described in detail below in conjunction with the embodiments, but they should not be construed as limiting the protection scope of the present invention.

[0023] Example 1

[0024] A method for evaluating chili pepper for chopped pepper comprises the following steps:

[0025] (1) Sample collection: First, 60 varieties of chili peppers were collected, each variety weighing about 4 kg. The sampled fruits were of uniform size and free of mechanical damage from pests and diseases. A portion of the fresh peppers were processed into chopped peppers, and horticultural indicators were tested in a timely manner. The remaining fruits were photographed and stored in a -80°C freezer for subsequent testing.

[0026] (2) Determination of pepper fruit traits

[0027] Vernier calipers and soft rulers were used to measure pepper fruit length (after removing the stems), flesh thickness, hollowness, and fruit transverse diameter. Fifteen fruits of each variety were selected for parallel measurement, and the data were recorded and averaged. The seed weight was weighed with an electronic balance to calculate the seed content.

[0028] Seed content % = pepper seed weight (g) / fruit total weight (g) × 100%

[0029] (3) Determination of color of fresh pepper fruit

[0030] Use a spectrophotometer to measure the color of peppers. Select 15 representative fruits of each variety, wash and dry the peppers, place them under a calibrated colorimeter, and cover them with transparent plexiglass. Aim the light-transmitting hole of the colorimeter at the pepper peel to completely cover it, click the "read" button to obtain the Lab value, and randomly measure the upper, middle and lower parts of each variety of pepper fruit three times to obtain the average value and record the data.

[0031] (4) Determination of physical and chemical indicators

[0032] Determination of total acid and amino acid nitrogen content: potentiometric titration;

[0033] Determination of soluble sugar content: anthrone colorimetric method;

[0034] Pectin and cellulose content determination: Solarbio's cellulose (CLL) content test kit and ascorbic acid (AsA) content test kit;

[0035] Determination of capsaicin and dihydrocapsaicin content: refer to GB / T40348-2021 "Determination of capsaicinoids in plant-based products".

[0036] After measuring the above data with 60 kinds of chili peppers from different origins as the research objects, the quality differences of chili peppers were explored by comparing and analyzing the horticultural traits, physical and chemical indicators of fresh chili peppers and the physical and chemical indicators of corresponding chopped peppers. Through the correlation analysis and linear regression equation analysis between fresh samples and chopped peppers, the key characteristic indicators affecting the processing quality of chopped peppers were screened out, and a comprehensive evaluation system for chili pepper quality was constructed to screen out chili pepper varieties that meet the processing requirements. In order to concisely display the evaluation system, the following only shows the process and results of establishing the quality evaluation system.

[0037] Step (1): Preliminary screening of core indicators through correlation analysis

[0038] The core indicators of fresh chili peppers for chopped peppers were screened using correlation analysis. The results are as follows: Figure 1 shown.

[0039] Depend on Figure 1 Correlation analysis shows that the correlation between amino acid nitrogen and sensory scores of fresh chili peppers and chopped peppers is calculated by correlation analysis of fresh chili pepper fruit indicators with sensory evaluation and amino acid nitrogen of chopped peppers. The correlation coefficients between the indicators are obtained and ranked. The results are shown in Table 1.

[0040] Table 1 Ranking of correlation coefficients between chopped pepper quality indicators and fresh chili pepper physical and chemical indicators

[0041]

[0042]

[0043] The indicators with a total score greater than 1 were selected as the screening indicators for chili pepper varieties. * , capsaicin, soluble sugar, pulp thickness, and seed content.

[0044] Step (2): Further determine the core indicators through linear regression equation

[0045] In the regression equation of Table 2, we can see that total acid, soluble sugar, pectin, L * 、a * The seven indicators of chopped pepper, namely, pectin, total acid, a, and β-carotene, have a great influence on the quality of chopped pepper. The results are basically consistent with the results of the correlation analysis, proving that the selected indicators are the core quality indicators of fresh chili peppers for processing chopped peppers. The overlapping indicators in the results of the two analysis methods were selected as the reference indicators for evaluating the processing adaptability of chopped peppers, namely, pectin, total acid, a * The next step of analysis and calculation is to use six indicators, namely, capsaicin, soluble sugar and pulp thickness.

[0046] Table 2 Regression analysis results of fresh chili pepper fruit quality indexes and sensory evaluation indexes

[0047]

[0048] Step (3): Use cluster analysis to systematically cluster chili pepper varieties

[0049] According to the sensory evaluation and amino acid nitrogen content of chopped pepper, the 60 varieties of chili pepper used in the experiment were systematically clustered using the squared Euclidean distance method. Figure 2 It can be seen that when the class spacing is 5, the first class includes Guizhou 3#, Xingyue, Chengyan (Changsha), Xiangyan 699, Feiyan, Tianyu, N23-14, Xingxiu, Guizhou 2#, a total of 9 types, and the second class includes Xiangyan, Xiangla 715, Tianshanghong 2181, X2H21-467, N23-17, Guila 2, X1 CJ21-338, Guila No. 1, Xiangla 261, 4-248, Yuyuan Dry Fresh No. 3, 3-241, Yuyuan Dry Fresh No. 6, Red General 888, Qiubei La, Chaotian Pepper No. 9, Yuyuan Dry Fresh No. 7, Yanhong, Yuying No. 6, Yongying C1, a total of 20 types, the third category 2-073, JXTJ-20236, 2# (Chengdu), Deju La, Yongying No. 1, Bola Tianjiao No. 3, Bola Tianwang No. 4, Chenzhou Chaotian Pepper, Chengyan (Chengdu), There are 15 species in total, including WH92, WH93, Bola Tianwang No. 3, Linong 724, Yanle No. 3, and DTHP-1107. There are 16 species in total of the fourth category, H3, Thai Yanjiao No. 16, Xiangla 231, Tianshanghong 1-3, JT-GC2, Jinghongjiao Tianxia, ​​JXTJ-20235, Xiancao No. 4, Tianwai Feixian, GD209, 401 Chaotianjiao, Yuli K2, Xingyan (Anhui), N23-15, N23-16, and N23-18.

[0050] The results of the sensory evaluation indexes of the four categories of chopped peppers obtained by cluster analysis are shown in Table 3. The four categories of chopped peppers are arranged in descending order according to the average total scores, namely, category 1 81.14 > category 2 76.47 > category 3 72.60 > category 4 66.78.

[0051] Table 3 Cluster analysis of sensory scores of chopped pepper

[0052]

[0053]

[0054] Step (4): Divide the level range according to the clustering results

[0055] Based on the mean and error range of each group, the average score and distribution range of each group can be estimated. The results are shown in Table 4-6. For sensory scores of different levels, there is a crossover phenomenon in different intervals, which cannot be distinguished by a single score. Therefore, the mean ± standard error is used to define each scoring interval. * , capsaicin, soluble sugar and pulp thickness were analyzed.

[0056] In order to more objectively reflect the overall sensory quality of the product and avoid a single indicator scoring too high, which would affect the judgment of the quality of the chopped pepper, the total score is defined within a range.

[0057] Table 4 Classification of sensory evaluation scores of chopped pepper

[0058]

[0059] Table 5 Classification of sensory evaluation scores of chopped pepper

[0060]

[0061] As shown in Table 5, the excellent range standards of the six core indicators are as follows: flesh thickness: excellent is 1.59±0.38mm, good is 1.54±0.26mm, qualified is 1.43±0.19mm, unqualified is 1.29±0.15mm;

[0062] a* value (chromaticity): excellent: 18.65±2.57, good: 17.14±1.28, qualified: 17.08±1.23, unqualified: 19.14±1.62;

[0063] Total acid content: excellent: 0.42±0.1%, good: 0.34±0.11%, qualified: 0.32±0.1%, unqualified: 0.28±0.07%;

[0064] Soluble sugar content: excellent: 4.17±1.15%, good: 3.95±1.54%, qualified: 3.82±1.19%, unqualified: 3.53±0.86%;

[0065] Pectin content: excellent: 39.77±12.56μmol / g, good: 33.26±16.42μmol / g, qualified: 36.66±12.07μmol / g, unqualified: 31.56±10.75μmol / g;

[0066] Capsaicin content: excellent is 5.25±2.27mg / g, good is 3.61±2.76mg / g, qualified is 2.47±1.97mg / g, and unqualified is 2.50±2.08mg / g.

[0067] The final excellent quality standards of chili pepper are shown in Table 6: flesh thickness > 1.54 mm; a* value between 17.14 and 19.14; total acid content > 0.34%; soluble sugar content > 4%; pectin content > 36.66 μmol / g; capsaicin content between 3.6 and 7.5 mg / g.

[0068] Table 6 Core index requirements for chopped pepper varieties suitable for processing

[0069]

[0070] The invention provides an evaluation system for evaluating whether different varieties of chili peppers are suitable for processing into chopped peppers based on appearance indicators and physical and chemical indicators of the chili peppers. The system can quickly and accurately evaluate whether chili pepper varieties are suitable for processing into chopped peppers, thus filling the gap in the evaluation standard for processing chili peppers into chopped peppers.

[0071] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A method for evaluating the processing quality of chili pepper for chopped pepper, characterized in that: The core evaluation indicators of the processing of the chili pepper for chopped pepper include pectin content, total acid content, a*, capsaicin, soluble sugar content and pulp thickness.

2. The evaluation method according to claim 1, characterized in that: The excellent range standard of pectin is pectin content>36.66μmol / g; the excellent range standard of total acid is total acid content>0.34%; the excellent range standard of a* is a* value between 17.14 and 19.14; the excellent range standard of capsaicin is capsaicin content between 3.6 and 7.5mg / g; the excellent range standard of soluble sugar is soluble sugar content>4%; the excellent range standard of pulp thickness is pulp thickness>1.54mm.

3. The evaluation method according to claim 1 or 2, characterized in that: The steps include: (1) Measure and analyze the pulp thickness, a* value, total acid content, soluble sugar content, pectin content, and capsaicin content of pepper; (2) assessing the quality grade of the chili pepper according to the scope standards of the core evaluation indicators; (3) screening out high-quality chili pepper varieties that meet the excellent range standard described in claim 2; (4) The selected high-quality chili pepper varieties are used for chopped pepper processing.

4. The evaluation method according to claim 3, characterized in that: The range standards of the core evaluation indicators are as follows: flesh thickness: excellent is 1.59±0.38mm, good is 1.54±0.26mm, qualified is 1.43±0.19mm, unqualified is 1.29±0.15mm; a* value: excellent: 18.65±2.57, good: 17.14±1.28, qualified: 17.08±1.23, unqualified: 19.14±1.62; Total acid content: excellent: 0.42±0.1%, good: 0.34±0.11%, qualified: 0.32±0.1%, unqualified: 0.28±0.07%; Soluble sugar content: excellent: 4.17±1.15%, good: 3.95±1.54%, qualified: 3.82±1.19%, unqualified: 3.53±0.86%; Pectin content: excellent: 39.77±12.56μmol / g, good: 33.26±16.42μmol / g, qualified: 36.66±12.07μmol / g, unqualified: 31.56±10.75μmol / g; Capsaicin content: excellent is 5.25±2.27mg / g, good is 3.61±2.76mg / g, qualified is 2.47±1.97mg / g, and unqualified is 2.50±2.08mg / g.

5. Application of the evaluation method according to any one of claims 1 to 4 in screening chili pepper varieties suitable for producing chopped peppers.

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