Method for evaluating processing quality of line chilies for chopped chilies and application of method

Abstract

The invention provides a processing quality evaluation method of line peppers for chopped peppers and application of the line peppers, and belongs to the technical field of food raw material processing. According to the method for evaluating the quality of the line peppers for the chopped peppers, provided by the invention, the quality evaluation indexes of the line peppers for the chopped peppers comprise the seed content, the capsaicin content, the dihydrocapsaicin content, the total acid content, the pectin content, the soluble sugar content, the L * value and the water content. According to the method, fruit shape indexes, quality indexes, corresponding chopped pepper quality indexes and sensory evaluation are determined for 45 types of linear pepper fruits, the quality characteristics of different chopped pepper processing varieties are explored, and on the basis that the quality characteristics and differences of different linear pepper varieties are clarified, the quality characteristics and the differences of the different linear pepper varieties are studied; and carrying out correlation analysis on results of the raw material chili indexes and the chopped chili product evaluation indexes, screening out key indexes adapted to fermentation processing, and establishing a linear chili fermentation processing adaptability evaluation system for the chopped chili. And a theoretical basis is provided for screening and popularizing high-quality line pepper varieties and improving the quality of line pepper products for chopped peppers.

Description

Technical Field

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

[0002] Chopped pepper is a specialty of Hunan, and is loved by people for its fresh and sour taste, crisp texture and unique flavor. Chopped pepper is made from fresh peppers that are washed, dried, chopped, mixed with salt, and fermented in a jar. It is characterized by rich fermentation bacteria and full utilization of microbial resources. The product has a soft flavor and a strong sauce flavor. However, since the quality of fresh peppers directly affects the processing quality of chopped peppers, quality analysis and evaluation of fresh peppers is a very important link in the development of the chopped pepper industry. At present, the quality analysis and evaluation indicators of pepper fruits for chopped peppers are relatively chaotic, and a systematic quality evaluation system has not yet been formed, which to a certain extent restricts the healthy development of the pepper industry. Therefore, it is very necessary to explore and establish a complete evaluation index system for peppers for chopped peppers. Summary of the invention

[0003] The purpose of the present invention is to provide a quality evaluation method for string pepper for chopped pepper, screen out key indicators of fermentation processing adaptability, and establish an evaluation system for the fermentation processing adaptability of string pepper for 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 quality of string peppers for chopped peppers. The evaluation indexes of the quality of string peppers for chopped peppers include seed content, capsaicin content, dihydrocapsaicin content, total acid content, pectin content, soluble sugar content, L* value and moisture content.

[0006] Preferably, the index requirement for the seed content is <6.13%, the index requirement for the capsaicin is 3.20-6.53 mg / g, the index requirement for the dihydrocapsaicin is 4.02-5.62 mg / g, the index requirement for the total acid is >0.37%, the index requirement for the pectin is >38.06 umol / g; the index requirement for the soluble sugar is >4.11%; the index requirement for the L* value is >45.56; and the index requirement for the moisture content is <84.34%.

[0007] Preferably, the method for evaluating the quality of chopped pepper comprises the following steps:

[0008] (1) Measure and analyze the seed content, capsaicin content, dihydrocapsaicin content, total acid content, pectin content, soluble sugar, L* value, and moisture content of bell pepper;

[0009] (2) selecting high-quality pepper varieties that meet the standards according to the index requirements;

[0010] (3) The selected high-quality peppers are used for chopped pepper processing.

[0011] The present invention also provides an application of the evaluation method in screening string peppers suitable for producing chopped peppers.

[0012] By measuring the fruit morphology and quality indicators of 45 kinds of string peppers, as well as the corresponding quality indicators and sensory evaluation of chopped peppers, the quality characteristics of 45 different chopped pepper processing varieties were explored. On the basis of clarifying the quality characteristics and differences of 45 different string pepper varieties, the results of raw pepper indicators and chopped pepper product evaluation indicators were analyzed for correlation, the key indicators for fermentation processing adaptation were screened out, and an evaluation system for the fermentation processing adaptability of string peppers for chopped peppers was established. This provides a theoretical basis for screening and promoting high-quality string pepper varieties and improving the quality of string pepper products for chopped peppers. BRIEF DESCRIPTION OF THE DRAWINGS

[0013] Figure 1 The correlation analysis results of the quality indexes of the pepper fruit and the chopped pepper in Example 1;

[0014] Figure 2 This is a cluster analysis diagram of the evaluation indicators of chopped chili peppers in Example 1. DETAILED DESCRIPTION

[0015] 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.

[0016] Example 1

[0017] The fruit morphological indexes (thickness of flesh, transverse diameter of fruit, seed content, fruit length, and fruit length after destalking), quality indexes (water content, L* value, a* value, b* value, capsaicin, dihydrocapsaicin, soluble sugar, cellulose, pectin, and total acid), and chopped pepper quality indexes (amino acid nitrogen, organic acid) and sensory evaluation were measured for 45 kinds of pepper fruits. The quality characteristics of 45 different processed chopped pepper varieties were explored, and the quality characteristics and differences of 45 different pepper varieties were clarified. The correlation analysis was conducted through the results of raw pepper indexes and chopped pepper product evaluation indexes, and the correlation analysis between pepper fruit and chopped pepper quality indexes was performed. The important quality indexes that have a greater impact on the sensory quality of chopped pepper were screened out using the summation method of correlation coefficients. The important quality indexes include: seed content, capsaicin, dihydrocapsaicin, total acid, pectin, soluble sugar, L* value, and water, a total of eight quality indexes.

[0018] The fruit quality indexes of the string peppers selected after correlation analysis were used as independent variables, and the color, morphology, crispness, amino acid nitrogen, organic acid and total sensory score of the sensory evaluation of different string pepper varieties were used as dependent variables. Stepwise regression analysis was performed to obtain stepwise regression equations, and a model was selected for each sensory index. The five groups of regression equations included 14 indicators, including fruit length after stem, flesh thickness, fruit diameter, seed content, moisture, L*, a*, b*, cellulose, capsaicin, dihydrocapsaicin, soluble sugar, total acid, and pectin. A secondary overlapping screening was performed with the indicators selected in the correlation analysis, and the eight core indicators were determined to be seed content, capsaicin, dihydrocapsaicin, total acid, pectin, soluble sugar, L*, and moisture. The sensory evaluation and amino acid nitrogen determination results of the chopped peppers were systematically clustered by the squared Euclidean distance method. According to the cluster analysis results, they were divided into three levels: excellent, medium, and poor, and the grade scoring details were determined. The core indicators were statistically analyzed at different levels to determine the range of each core indicator. Determine whether the string pepper fruit is suitable for chopped pepper processing based on the range of each core indicator.

[0019] The evaluation system establishment process and results are as follows:

[0020] Determination of the morphological indicators of the pepper fruit: the fruit length and the excessive length after the stem is removed are measured with a tape measure; the fruit diameter and flesh thickness are measured with a vernier caliper, and the widest part of the pepper fruit is recorded as the fruit diameter, and the flesh thickness at the fruit diameter is recorded as the flesh thickness of the fruit; the seed content is measured using an analytical balance. Five fruits of uniform size are selected for each group for measurement, and three parallel tests are set up;

[0021] Determination of color index: Use a colorimeter to measure the pepper fruit. Select 15 fruits of the same thickness for each variety and cut 1 cm 2 The pulp is placed under a calibrated colorimeter and covered with transparent plexiglass to obtain the Lab value. The L* value is the lightness axis, representing the degree of brightness; the a* value and b* value represent the red-green and yellow-blue degrees respectively;

[0022] Determination of moisture content: refer to the direct drying method in GB5009.03-2016 "National Food Safety Standard Determination of Moisture in Food";

[0023] Determination of total acid and amino acid nitrogen content: refer to pH meter point titration method;

[0024] Determination of soluble sugar content: Anthrone sulfuric acid colorimetric method was used;

[0025] Cellulose and pectin contents were determined using Solarbio’s cellulose (CLL) content test kit and total pectin content test kit, respectively, and referring to the instruction manual;

[0026] Determination of capsaicin and dihydrocapsaicin content: refer to GB / T 40348-2021 "Determination of capsaicinoids in plant-based products by liquid chromatography-mass spectrometry / mass spectrometry";

[0027] Determination of organic acid content: refer to GB / T 5009.157-2016 "National Food Safety Standard Determination of Organic Acids in Food";

[0028] Preparation of fermented chopped peppers: Fresh peppers were washed, dried and chopped into uniform-sized pepper pieces, which were fully mixed with 10% salt and then placed in glass bottles for natural fermentation for 60 days before quality index determination.

[0029] The sensory evaluation of fermented chopped chili peppers was conducted by a sensory evaluation panel consisting of 10 trained members. The evaluators scored the randomly numbered samples according to the evaluation criteria (Table 1) based on color, shape, crispness, taste, and aroma, and calculated the average score.

[0030] Table 1 Sensory evaluation standards for fermented chopped peppers

[0031]

[0032] Step (1): Preliminary screening of important quality indicators of pepper fruit through correlation analysis

[0033] according to Figure 1 Through the correlation analysis and calculation of sensory scores, amino acid nitrogen and organic acid of different fresh pepper varieties and chopped peppers, the correlation coefficients between various indicators were obtained and ranked as shown in Table 2. The indicators with greater correlation strength were used as screening indicators for pepper varieties. They are capsaicin, seed content, dihydrocapsaicin, pectin, total acid, soluble sugar, L*, and moisture, a total of 8 indicators.

[0034] Table 2 Ranking of correlation coefficients of quality indicators of pepper fruit and chopped pepper

[0035]

[0036]

[0037] Step (2): Stepwise regression analysis of sensory evaluation of chopped pepper and raw material quality indicators

[0038] The fruit quality indexes of the peppers selected after the correlation analysis were used as independent variables, and the color, morphology, crispness, amino acid nitrogen, organic acid and total sensory score of the sensory evaluation of different pepper varieties were used as dependent variables. Stepwise regression analysis was performed to establish the optimal regression equation and select a model for each sensory index. Through stepwise regression analysis, the main influencing factors of the sensory score of chopped peppers can be obtained, which is helpful to guide production and quality control. The results are shown in Table 3. In the regression equation, there are 14 indicators involved, including fruit length after destemming, flesh thickness, fruit diameter, seed content, moisture, L*, a*, b*, cellulose, capsaicin, dihydrocapsaicin, soluble sugar, total acid, and pectin. A secondary overlapping screening was performed with the indicators selected in the correlation analysis, and the 8 core indicators were determined to be seed content, capsaicin, dihydrocapsaicin, total acid, pectin, soluble sugar, L*, and moisture.

[0039] Table 3 Regression analysis results of fresh pepper fruit quality indexes and sensory evaluation indexes

[0040]

[0041] Step (3): Evaluation of the adaptability of different varieties of string peppers for processing chopped peppers

[0042] Based on the sensory evaluation of chopped peppers, the pepper varieties were systematically clustered using the squared Euclidean distance method. Figure 2 It can be seen that when the class interval is 5, it is divided into three categories. The first category includes J59 H21-2403, big fruit beauty pepper, J58C17, J55C16, line pepper No. 5, Layan No. 11, line pepper No. 11, Qian pepper No. 8, Xiangla No. 7, N23-28, Xiangla No. 17, short thick skin line pepper, J59 H21-2401, BN6821, Hong Pao Jian No. 5, Chenzhou String Pepper, Shengmei G50, a total of 17 varieties; the second category includes Spicy Prince, Yanjiao No. 11, Bola No. 15, Lamei No. 10, HT07, Tianxia Wudi No. 2, Manfen 215, X2115, HT05, 23-22, Hongguan No. 5, Layan 502, Bola Qingxiang No. 3, Tianfu Hongshuai, Haimai 5000B, Bentian, Lamei Legend, HT06, Zhenla 801, BN2803, Hongxing Shining, Ouyu 303, Xueqing No. 1, Xueqing No. 2, X2148, a total of 25 varieties; the third category includes Hong Pao Jian 404, Diao Chan, Tan Tan Xiang String Pepper, a total of 3 varieties.

[0043] Results of sensory evaluation indexes of three types of chopped peppers obtained by cluster analysis. The three types of chopped peppers were sorted in descending order according to the average total score, and the results are shown in Table 4. The first type 76.43> the second type 69.09> the third type 63.93.

[0044] Table 4 Cluster analysis of sensory scores of chopped chili peppers

[0045]

[0046] Table 5 Classification of sensory evaluation of chopped chili peppers

[0047]

[0048] According to the grades in Table 5, there are 8 core indicators including seed content, capsaicin, dihydrocapsaicin, total acid, pectin, soluble sugar, L*, and moisture. The results are shown in Table 6.

[0049] Table 6 Core indicators of fresh peppers corresponding to different grades of chopped peppers

[0050]

[0051] In order to establish the core index requirements for chopped pepper varieties suitable for processing, the index requirements were screened out according to the statistical analysis results of different levels in Table 6. The index requirements were screened out according to the core indicators of the excellent and medium grades. The results are shown in Table 7.

[0052] Table 7 Core index requirements for chopped pepper varieties suitable for processing

[0053]

[0054]

[0055] 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 quality of string pepper for chopped pepper, characterized in that: The quality evaluation indexes of the string pepper for chopped pepper include seed content, capsaicin content, dihydrocapsaicin content, total acid content, pectin content, soluble sugar content, L* value and moisture content.

2. The evaluation method according to claim 1, characterized in that: The index requirement for the seed content is <6.13%, the index requirement for the capsaicin is 3.20-6.53 mg / g, the index requirement for the dihydrocapsaicin is 4.02-5.62 mg / g, the index requirement for the total acid is >0.37%, the index requirement for the pectin is >38.06 umol / g; the index requirement for the soluble sugar is >4.11%; the index requirement for the L* value is >45.56; and the index requirement for the moisture content is <84.34%.

3. The evaluation method according to claim 2, characterized in that: The steps include: (1) Measure and analyze the seed content, capsaicin content, dihydrocapsaicin content, total acid content, pectin content, soluble sugar, L* value, and moisture content of bell pepper; (2) selecting high-quality pepper varieties that meet the standards according to the index requirements; (3) The selected high-quality peppers are used for chopped pepper processing.

4. Application of the evaluation method according to any one of claims 1 to 3 in screening pepper varieties suitable for producing chopped peppers.

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