CN117256830A - Preparation method of dried green pricklyash peel with high amide content and excellent quality - Google Patents
Preparation method of dried green pricklyash peel with high amide content and excellent quality Download PDFInfo
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- CN117256830A CN117256830A CN202311153399.2A CN202311153399A CN117256830A CN 117256830 A CN117256830 A CN 117256830A CN 202311153399 A CN202311153399 A CN 202311153399A CN 117256830 A CN117256830 A CN 117256830A
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- pricklyash peel
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- 150000001408 amides Chemical class 0.000 title claims abstract description 81
- 241000949456 Zanthoxylum Species 0.000 title claims abstract description 54
- 235000007650 Aralia spinosa Nutrition 0.000 title claims abstract description 51
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 59
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims abstract description 57
- 238000001035 drying Methods 0.000 claims abstract description 56
- 238000007602 hot air drying Methods 0.000 claims abstract description 38
- 238000011282 treatment Methods 0.000 claims abstract description 29
- 238000000034 method Methods 0.000 claims abstract description 17
- 230000009849 deactivation Effects 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 102000004190 Enzymes Human genes 0.000 claims description 6
- 108090000790 Enzymes Proteins 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 238000010257 thawing Methods 0.000 claims description 4
- 230000008569 process Effects 0.000 abstract description 4
- 235000019640 taste Nutrition 0.000 abstract description 4
- 230000006866 deterioration Effects 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 239000000523 sample Substances 0.000 description 35
- 235000002566 Capsicum Nutrition 0.000 description 15
- 244000089698 Zanthoxylum simulans Species 0.000 description 15
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 12
- 230000000694 effects Effects 0.000 description 12
- 239000000126 substance Substances 0.000 description 12
- 239000000796 flavoring agent Substances 0.000 description 9
- 235000019634 flavors Nutrition 0.000 description 9
- 241000758706 Piperaceae Species 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 8
- 239000006002 Pepper Substances 0.000 description 7
- 241000722363 Piper Species 0.000 description 7
- 235000016761 Piper aduncum Nutrition 0.000 description 7
- 235000017804 Piper guineense Nutrition 0.000 description 7
- 235000008184 Piper nigrum Nutrition 0.000 description 7
- 238000012360 testing method Methods 0.000 description 7
- 239000000463 material Substances 0.000 description 6
- 239000002207 metabolite Substances 0.000 description 6
- 239000003153 chemical reaction reagent Substances 0.000 description 5
- 238000005259 measurement Methods 0.000 description 5
- 238000005457 optimization Methods 0.000 description 5
- LCTONWCANYUPML-UHFFFAOYSA-N Pyruvic acid Chemical group CC(=O)C(O)=O LCTONWCANYUPML-UHFFFAOYSA-N 0.000 description 4
- 238000004458 analytical method Methods 0.000 description 4
- 239000012159 carrier gas Substances 0.000 description 4
- 230000008859 change Effects 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 238000002474 experimental method Methods 0.000 description 4
- 239000007789 gas Substances 0.000 description 4
- LHFKHAVGGJJQFF-UHFFFAOYSA-N hydroxyl-alpha-sanshool Natural products CC=CC=CC=CCCC=CC(=O)NCC(C)(C)O LHFKHAVGGJJQFF-UHFFFAOYSA-N 0.000 description 4
- 238000004811 liquid chromatography Methods 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- FBUKVWPVBMHYJY-UHFFFAOYSA-N nonanoic acid Chemical compound CCCCCCCCC(O)=O FBUKVWPVBMHYJY-UHFFFAOYSA-N 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- SXOPCLUOUFQBJV-UHFFFAOYSA-N 3-methoxyanthranilic acid Chemical compound COC1=CC=CC(C(O)=O)=C1N SXOPCLUOUFQBJV-UHFFFAOYSA-N 0.000 description 3
- 229920001144 Hydroxy alpha sanshool Polymers 0.000 description 3
- LHFKHAVGGJJQFF-UEOYEZOQSA-N Hydroxy-alpha-sanshool Chemical compound C\C=C\C=C\C=C/CC\C=C\C(=O)NCC(C)(C)O LHFKHAVGGJJQFF-UEOYEZOQSA-N 0.000 description 3
- 238000002835 absorbance Methods 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000002932 luster Substances 0.000 description 3
- 235000019633 pungent taste Nutrition 0.000 description 3
- 239000012488 sample solution Substances 0.000 description 3
- 238000005303 weighing Methods 0.000 description 3
- 239000012224 working solution Substances 0.000 description 3
- 240000004160 Capsicum annuum Species 0.000 description 2
- 235000007862 Capsicum baccatum Nutrition 0.000 description 2
- 102000030523 Catechol oxidase Human genes 0.000 description 2
- 108010031396 Catechol oxidase Proteins 0.000 description 2
- 239000005643 Pelargonic acid Substances 0.000 description 2
- 239000001728 capsicum frutescens Substances 0.000 description 2
- 238000004587 chromatography analysis Methods 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 238000010790 dilution Methods 0.000 description 2
- 239000012895 dilution Substances 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 238000004817 gas chromatography Methods 0.000 description 2
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 238000001871 ion mobility spectroscopy Methods 0.000 description 2
- 238000007781 pre-processing Methods 0.000 description 2
- 238000002203 pretreatment Methods 0.000 description 2
- 229940107700 pyruvic acid Drugs 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 238000007873 sieving Methods 0.000 description 2
- 238000002798 spectrophotometry method Methods 0.000 description 2
- 239000012086 standard solution Substances 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 239000006228 supernatant Substances 0.000 description 2
- KJTLQQUUPVSXIM-ZCFIWIBFSA-N (R)-mevalonic acid Chemical compound OCC[C@](O)(C)CC(O)=O KJTLQQUUPVSXIM-ZCFIWIBFSA-N 0.000 description 1
- XMWHRVNVKDKBRG-UHNVWZDZSA-N 2-C-methyl-D-erythritol 4-(dihydrogen phosphate) Chemical class OC[C@@](O)(C)[C@H](O)COP(O)(O)=O XMWHRVNVKDKBRG-UHNVWZDZSA-N 0.000 description 1
- 208000016444 Benign adult familial myoclonic epilepsy Diseases 0.000 description 1
- KJTLQQUUPVSXIM-UHFFFAOYSA-N DL-mevalonic acid Natural products OCCC(O)(C)CC(O)=O KJTLQQUUPVSXIM-UHFFFAOYSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- GMPKIPWJBDOURN-UHFFFAOYSA-N Methoxyamine Chemical class CON GMPKIPWJBDOURN-UHFFFAOYSA-N 0.000 description 1
- XCOBLONWWXQEBS-KPKJPENVSA-N N,O-bis(trimethylsilyl)trifluoroacetamide Chemical compound C[Si](C)(C)O\C(C(F)(F)F)=N\[Si](C)(C)C XCOBLONWWXQEBS-KPKJPENVSA-N 0.000 description 1
- 241001079064 Zanthoxylum schinifolium Species 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 238000004220 aggregation Methods 0.000 description 1
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- 238000007405 data analysis Methods 0.000 description 1
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- 238000005485 electric heating Methods 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 208000016427 familial adult myoclonic epilepsy Diseases 0.000 description 1
- 235000019387 fatty acid methyl ester Nutrition 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 239000005457 ice water Substances 0.000 description 1
- 238000005286 illumination Methods 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000005360 mashing Methods 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 239000004570 mortar (masonry) Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000000513 principal component analysis Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 239000010453 quartz Substances 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N silicon dioxide Inorganic materials O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000007619 statistical method Methods 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 238000009210 therapy by ultrasound Methods 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention belongs to the technical field of green pepper processing, and particularly relates to a preparation method of dried green peppers with high amide content and excellent quality. The preparation method of the invention comprises the following steps: the method comprises the steps of (1) pretreatment (2) superheated steam pretreatment (3) hot air drying. The method of the invention is used for drying the green pricklyash peel, and the highest amide content of the obtained dried green pricklyash peel can reach 28.51g/100g, which is 3.85 times of the amide content of the fresh sample, and 2.82 times of the amide content of the green pricklyash peel subjected to the superheated steam treatment; compared with green pricklyash peel subjected to hot air drying treatment, the content of amide in the green pricklyash peel is improved by 18.75%. The amide content of the prepared dry green pepper is greatly improved, and the tingling taste of the green pepper is better reserved; meanwhile, the color deterioration in the process of drying green peppers is reduced, the color of the green peppers is well reserved, and the quality of the dried green peppers is integrally improved.
Description
Technical Field
The invention belongs to the technical field of green pepper processing, and particularly relates to a preparation method of dried green peppers with high amide content and excellent quality.
Background
The pepper is used as a food seasoning, is one of the traditional eight-big seasonings in China, and is mainly used in the form of dry pepper at present. The green pepper and the red pepper are two varieties in the market, and the green pepper has a tingling taste and a strong fragrance, and is favored by consumers compared with the red pepper. Pungent taste is an important flavor characteristic of green pricklyash peel, and amide substances are characteristic components of pungent taste, so that people usually evaluate the quality of dried green pricklyash peel by the pungent taste (amide content).
The technology for drying the pepper at the present stage comprises natural drying, hot air drying, heat pump drying, microwave drying and the like. The traditional natural drying is concentrated airing or drying in the shade at a shade drying place, so that the time consumption is long, the influence of illumination is large, the browning condition is easy to occur, and the quality of the product is reduced; the hot air drying is to control the temperature and the time of hot air to dry the moisture on the surface of the material, but the surface of the material is easy to harden, the nutrient component is lost and the color is brown because of longer drying time; the heat pump drying principle is similar to that of a refrigerator, and the heat pump is utilized to remove hot and humid air in a drying chamber, and the dehumidified air is reheated, so that the technology of drying raw materials is realized, low-temperature air closed circulation drying can be realized, and the drying speed is improved; the microwave drying is to generate heat inside to form strong vapor pressure to evaporate water in the pricklyash peel directly, but the problem of uneven microwave radiation exists, so that the quality of the pricklyash peel product in the drying process is unstable and local scorch is easy to occur. The drying process loses some flavor substances in the drying process, and the spicy flavor of the finally dried peppers is affected.
Yang Bing the effect of hot air drying on the quality of green pricklyash peel and process optimization [ J ]. Food and fermentation industry, 2018,44 (11): 251-258 uses steaming technology to pretreat fresh green pricklyash peel, and combines hot air drying technology to dry fresh green pricklyash peel, so that the quality of dried green pricklyash peel is improved, however, the result shows that the steam combined hot air drying only greatly improves the color and luster of pricklyash peel, the improvement on the amide content of the dried green pricklyash peel is not obvious, i.e. the tingling taste is not obviously improved, the amide content of the prepared dried green pricklyash peel is 2.81g/100g, and the amide content still has a great improvement space.
Therefore, further researches on the drying process of green peppers are needed to increase the amide content in the dried green peppers as much as possible and keep the tingling taste to the greatest extent, so as to obtain the dried green peppers with high amide content and excellent quality.
Disclosure of Invention
In order to solve the technical problems, the invention provides the preparation method of the dried green pepper with high amide content and excellent quality, which adopts a mode of combining superheated steam with hot air drying to carry out drying treatment on fresh green pepper, reasonably controls the temperature and time of the superheated steam and the hot air drying, greatly improves the amide content of the dried green pepper, better reserves the color of the green pepper, improves the quality of the dried green pepper, and prepares the dried green pepper with high amide content and excellent quality.
The method for improving the quality of the dried green peppers provided by the invention comprises the following steps:
(1) Pretreatment: picking fresh green pricklyash peel, storing in a refrigerator, taking out fresh green pricklyash peel 3h before pretreatment, ventilating and thawing under natural conditions, removing bad pricklyash peel, and removing pricklyash peel stalk and pricklyash peel leaf for use;
(2) Pretreatment: deactivating enzyme by superheated steam on the sample obtained in the step (1), cooling to room temperature after deactivation of enzyme, and preserving the deactivated sample in a sealing bag for later use;
(3) And (3) drying: and (3) carrying out hot air drying on the sample obtained in the step (2) to obtain the dried green pepper with high amide content and excellent quality.
Preferably, in the step (2), the deactivation temperature of the superheated steam is 140-160 ℃ and the time is 5-15 min; more preferably 150℃for 5min.
Preferably, in the step (3), the temperature of the hot air drying is 55 to 65 ℃, more preferably 65 ℃;
the hot air drying time is 4 hours or the drying is finished when the water content is less than or equal to 11 percent.
The invention has the beneficial effects that:
(1) According to the invention, the fresh green pepper is dried by adopting a mode of combining superheated steam with hot air drying, and the unexpected finding that when the fresh green pepper is simultaneously treated by adopting the two treatment modes, besides the fixation effect, the synergistic effect of the two treatment modes can also obviously improve the content of amide substances, the maximum content of the amide substances can reach 28.51g/100g, which is 3.85 times of the content of fresh sample amide, and is 2.82 times of the amide content of the green pepper subjected to superheated steam treatment; compared with green pricklyash peel subjected to hot air drying treatment, the amide content of the green pricklyash peel is improved by 18.75%; compared with the treatment of green pepper by superheated steam combined with heat pump drying, the method has the advantages that the amide content is improved by 9.3%, and the amide content is greatly improved.
(2) The invention adopts superheated steam combined with hot air drying to carry out drying treatment on fresh green peppers, firstly, the polyphenol oxidase in the green peppers is deactivated under the high temperature condition by the superheated steam treatment, and the enzymatic oxidation of the fresh peppers is inhibited; then the polyphenol oxidase is further destroyed and passivated by hot air, so that the color deterioration in the process of drying the green peppers is reduced to a greater extent, and the color of the green peppers is better reserved.
(3) Compared with the common mode of treating green peppers by steam, the method adopts superheated steam, so that the amide content of the dried green peppers is greatly improved, and the color and luster of the green peppers are better reserved.
Drawings
FIG. 1 is a diagram of different superheated steam pretreatment samples;
FIG. 2 is the effect of different superheated steam treatments on the content of Zanthoxylum bungeanum amide;
FIG. 3 is a principal component analysis of volatile component metabolites of Zanthoxylum bungeanum with different superheated steam treatments;
FIG. 4 is a graph showing the difference between the composition of fresh samples (Q3) and the composition of superheated steam at 150deg.C for 2min (Q1) and 5min (Q2), wherein FIG. 4A is Pelargonic acid, FIG. 4B is Pyruvic acid, and FIG. 4C is 2-Amino-3-methoxybenzoic acid;
FIG. 5 is the effect of hot air temperature on the moisture content of dried green pricklyash peel;
FIG. 6 is the effect of different drying temperatures on volatile components, wherein the left graph shows the drying conditions of 65 ℃ for 4h by hot air drying at 65 ℃, the drying conditions of 150 ℃ for 5min by hot air drying at 65 ℃, the drying conditions of 55 ℃ for 4h by hot air drying at 45 ℃ for 6h by hot air drying at 45 ℃ from left to right respectively;
FIG. 7 is a thermal diagram of a volatile component;
FIG. 8 shows the effect of different treatment conditions on Zanthoxylum amide content;
FIG. 9 shows the effect of different drying conditions on the amide content.
Detailed Description
The present invention will now be further described in connection with specific embodiments in order to enable those skilled in the art to better understand the invention.
Example 1
1. Overall situation
According to the test, the pricklyash peel is selected as a sample, the sample is subjected to superheated steam and hot air drying treatment, and the time and the temperature of the whole drying process are researched, so that the dry green pricklyash peel with high amide content and excellent quality is obtained.
2. Materials and methods
2.1 materials and reagents
2.1.1 Experimental samples
The experimental materials are (nine-leaf green) green pricklyash peel, and the green pricklyash peel is stored in a freezer at-20 ℃ before the experiment begins.
2.1.2 major Experimental reagents
Specific reagents are shown in Table 1.
TABLE 1 Main reagents
2.2 instruments and apparatus
The specific equipment is shown in Table 2.
TABLE 2 Main test instruments and apparatus
2.3 Experimental methods
(1) Pretreatment: picking fresh green pricklyash peel, storing in a refrigerator, taking out fresh green pricklyash peel 3h before pretreatment, ventilating and thawing under natural conditions, removing bad pricklyash peel, and removing pricklyash peel stalk and pricklyash peel leaf for use;
(2) Pretreatment: placing the sample obtained in the step (1) into a box tray of an intelligent electric heating generator for overheat steam enzyme deactivation, cooling to room temperature after enzyme deactivation, and preserving the deactivated sample in a sealing bag for later use;
(3) And (3) drying: and (3) carrying out hot air drying on the sample obtained in the step (2) to obtain the high-quality dry green pepper.
2.4 measurement index
2.4.1 determination of volatile component metabolites
A50 mg sample of the well-mixed mixture was placed in a 2ml EP tube, 500. Mu.L of pre-chilled extract (3:1 methanol to water) was added, and vortexed for 30s. The grinding condition is that the treatment is carried out for 4min under the condition of 40Hz, ice water bath ultrasonic treatment is carried out for 5min, and the process is repeated for three times; centrifuging at 4deg.C and 12000r/min for 15min, collecting 180 μl of supernatant, and vacuum concentrating; after drying, 60. Mu.L of methoxyamine salt reagent was added, gently shaken well, and put into an oven at 80℃for 30min. 80. Mu.L BSTFA was added to the sample and incubated at 70℃for 1.5h, 5. Mu.L FAMEs was added to the sample after cooling to room temperature, and the sample was checked on-press and GC-MS conditions are shown in Table 3.
TABLE 3GC-MS conditions
2.4.2 determination of the amide content
Ultraviolet spectrophotometry: taking 20g of uniformly mixed fresh pepper particles, mashing in a mortar, precisely weighing 5.0000g in a 150mL conical flask, adding 50mL of methanol (analytically pure) and sealing, performing ultrasonic extraction for 0.5h, performing lossless transfer to a 100mL volumetric flask, shaking uniformly, taking 10mL of supernatant, fixing the volume in the 50mL volumetric flask, and filtering with a filter membrane of 0.22 mu m for later use. Crushing the dried pricklyash peel, sieving with a 30-mesh sieve, accurately weighing 1.0000g of sample, and extracting. For the measurement, a 1cm quartz cuvette was used, and methanol was used as a reference.
And (3) calculating results: the content of Zanthoxylum amide in the sample is expressed in terms of hydroxyl-alpha-sanshool, and the unit is expressed in terms of grams per hundred grams (g/100 g), and is calculated according to formula (1):
in formula 1:
x is the content of the xanthoxyl amide substances in the sample, and the unit is gram per hundred grams (g/100 g);
a-absorbance at 270nm of the sample solution;
v-constant volume in milliliters (mL);
k-measuring the dilution factor of the sample solution;
m-sample mass in grams (g);
e-absorbance, absorbance at 270nm of 1mg/mL Zanthoxylum amide solution, wherein the coefficients of Zanthoxylum bungeanum and Zanthoxylum bungeanum powder are 410.
Configuration of a liquid chromatography standard curve: dissolving 10mg (accurate to 0.1 mg) of a hydroxy-alpha-sanshool standard substance with methanol (chromatographic purity), and fixing the volume to 10mL; standard working solutions were prepared according to table 4. Obtaining a standard curve and fitting degree through liquid chromatography: y= -0.18+0.99x, r2=0.9999.
TABLE 4 preparation of hydroxy-alpha-sanshool standard solutions
The instrument parameter settings and amide content were calculated as described in reference to GH/T1290-2020: the sum of the areas of 4 Zanthoxylum bungeanum amide substances is taken as the area of Zanthoxylum bungeanum amide in the test sample. The total content of Zanthoxylum bungeanum amide in the sample is calculated by the formula 2 based on the hydroxy-alpha-sanshool.
In formula 2:
x is the total content of the Zanthoxylum bungeanum amide in the test sample, and the unit is one hundred grams per hundred grams (g/100 g);
c, the mass concentration corresponding to the amide peak area in the sample solution is expressed in micrograms per milliliter (mug/mL);
v-the volume of working solution of sample is determined, and the unit is milliliter (mL);
k, providing a dilution multiple of the working solution of the sample;
m-the sample weight of the test sample, in grams (g).
2.4.3 determination of volatile Components
Volatile components were determined by gas chromatography-mass spectrometry ion mobility spectrometry. Combining GB/T17527-2009 and GH/T1294-2020 pretreatment methods, crushing dried peppers, sieving with a 80-mesh screen, weighing 1g (error is less than or equal to +/-0.01 g) of each sample, carrying out parallel numbering, incubating for 20min before sample injection, taking an empty bottle as a blank, placing a standard solution at the final position, and correcting peak position change caused by the problem of the instrument.
GC-IMS conditions: MXT-5 gas chromatography column (60 nm. Times.0.25 mm,0.25 μm), IMS temperature 45 ℃, chromatography column temperature 60 ℃, sample needle temperature 80 ℃, carrier gas/drift gas N 2 (purity 99.999%), analysis time was 20min, and sample volume was 500. Mu.L.
Gas chromatography conditions: 0-2 min of drift gas 150mL/min and carrier gas 2mL/min; 2-10 min of drift gas 150mL/min and carrier gas 2mL/min to 10mL/min; and the drift gas is 150mL/min for 10-20 min, and the carrier gas is 10-100 mL/min.
2.5 data analysis and statistics
Repeating the measurement of each test index three times to obtain the resultThe image was drawn using SPSS, microsoft Excel software for statistical analysis, origin 2018.
3. Optimization research of drying process
3.1 optimization study of superheated steam pretreatment
3.1.1 Effect of superheated steam pretreatment on color of Zanthoxylum bungeanum
The fresh fructus Zanthoxyli is subjected to superheated steam pretreatment of 150deg.C superheated steam 5min, 150deg.C superheated steam 10min, 150deg.C superheated steam 15min, 160deg.C superheated steam 5min, 160deg.C superheated steam 10min, 160deg.C superheated steam 15min respectively, and the specific color change is shown in figure 1.
As can be seen from fig. 1: the green removing treatment of the superheated steam can influence the color of the peppers, the higher the temperature is, the longer the treatment time is, the more serious the brown stain of the peppers is, and by comparing the color patterns of the peppers, the brown stain of the peppers is not obvious only when the superheated steam is treated for 5min at 150 ℃, and other conditions have obvious brown stains.
3.1.2 Effect of superheated steam pretreatment on the amide content
The fresh zanthoxylum schinifolium is subjected to superheated steam pretreatment of 150 ℃ superheated steam 5min, 150 ℃ superheated steam 10min, 150 ℃ superheated steam 15min, 160 ℃ superheated steam 5min, 160 ℃ superheated steam 10min and 160 ℃ superheated steam 15min respectively, and the measurement is carried out by adopting an ultraviolet spectrophotometry, and the specific results are shown in table 5 and figure 2.
TABLE 5 amide content of different superheated steam pretreatments
| Superheated steam treatment | Amide content(g/100g) |
| Superheated steam at 150℃for 5min | 2.85 |
| Superheated steam at 150℃for 10min | 2.62 |
| Superheated steam at 150℃for 15min | 2.75 |
| Superheated steam at 160℃for 5min | 2.43 |
| Superheated steam at 160℃for 10min | 2.32 |
| Superheated steam at 160℃for 15min | 2.40 |
As can be seen from Table 5 and FIG. 2, the different treatment conditions have different effects on the Zanthoxylum bungeanum amide content. Amide content was reduced under superheated steam treatment at 160 ℃ compared to untreated control; the amide content of the sample treated by the superheated steam at 150 ℃ for 5min reaches the highest value, which is obviously higher than that of the control group (P < 0.05), and is improved by 15 percent compared with the control group. The content of the Zanthoxylum bungeanum amide after being treated by the hot steam for 15min is increased in other treatment time, because the temperature of the superheated steam is high, the Zanthoxylum bungeanum is dried in the process due to the prolonged fixation time, and the amide content is promoted to be increased. Thus, the superheated steam treatment at 150 ℃ for 5min is beneficial to improving the content of the Zanthoxylum bungeanum amide.
3.1.3 Effect of superheated steam pretreatment on the volatile component metabolites of Zanthoxylum bungeanum
The samples treated by superheated steam at 150 ℃ for 2min and 5min are compared with fresh samples, and the specific analysis is shown in figure 3.
As can be seen from FIG. 3, the superheated steam treatment at 150 ℃ for 2min (Q1) and the treatment for 5min (Q2) are compared with the fresh sample (Q3), so that the data aggregation and the similarity degree are high, i.e. the samples treated by the three are not different, and the superheated steam de-enzyming pretreatment has little influence on the aroma and flavor substances metabolites.
As can be seen from the compositional differences in fig. 4, there are three metabolic species that vary, respectively: pelargonic acid, pyruvic acid,
2-Amino-3-methoxybenzoic acid 1 (2-Amino-3-methoxybenzoic acid), which are not metabolites of important flavor components, aldehyde, ketone, mevalonic acid and 2-C-methyl-D-erythritol-4-phosphate metabolites are the major aroma metabolite components.
Therefore, the main flavor components in the peppers are not changed by the short-time superheated steam pretreatment, and the proper superheated steam pretreatment can be selected to improve the amide content, ensure the flavor components and be beneficial to improving the quality of the dried green peppers.
3.2 optimization study of Hot air temperature
3.2.1 influence of different hot air temperatures on the water content of Zanthoxylum bungeanum in the drying process
The samples were taken during the drying at different drying temperatures (45 ℃, 55 ℃,65 ℃) and the results of the measurement of moisture were shown in FIG. 5.
As can be seen from fig. 5: the water content of the pepper is in a decreasing trend along with the extension of the drying time. By comparison, when the wind speed is kept unchanged, the higher the temperature of the hot air is, the faster the drying speed is, and the shorter the time required for reaching the same water content is. The moisture change of the sample dried by hot air at 45 ℃ is stable in the drying process, and the moisture change is reduced by 7% every 0.5 h; the moisture changes of 55 ℃ and 65 ℃ are larger within 3-4 h, the moisture can be reduced by 12.49% and 11.28% every 0.5h, the aperture ratio is larger, the color loss is small, and the temperature of 55-65 ℃ is preferably the hot air drying temperature, more preferably 65 ℃ in view of saving energy consumption and drying cost.
3.2.2 influence of different hot air temperatures on volatile Components during drying
The amide content was greatly different under different hot air drying conditions as measured by liquid chromatography, and thus the analysis of volatile components was further carried out by ion mobility spectrometry, as shown in fig. 6.
The left graph of FIG. 6 shows the samples dried by hot air at 65 ℃ for 4 hours, dried by hot air at 55 ℃ for 4 hours and dried by hot air at 45 ℃ for 6 hours after being treated by superheated steam at 150 ℃ for 5 minutes. The right graph shows that when the optimal drying condition is set at 65 ℃ and the volatile components in other samples are consistent with the control group, no obvious red or blue color is displayed on the spectrogram. By comparison, at a hot air drying temperature of 55 ℃, the composition was significantly different from the other groups, but the difference inside the other groups was smaller. These different volatile materials are available from figure 7.
16 known volatile components were identified from the heat map, and 5 substances with obvious flavors were screened out by looking at the properties of the sixteen volatile substances (see table 6), and the small contribution of these components to the overall flavor confirmed that the main volatile substances were not different at different drying temperatures.
TABLE 6 specific fragrance of volatile components
3.2.3 influence of different drying conditions on the amide content
Liquid chromatographic analysis is carried out on samples (hot air 45 ℃ for 6 hours, hot air 55 ℃ for 4 hours, hot air 65 ℃ for 4 hours and hot air 65 ℃ for 4 hours after being treated by 150 ℃ for 5 min) with the moisture content of which is lower than 11% and the undried samples (untreated fresh samples and 150 ℃ for 5 min) at different hot air drying temperatures, and specific data are shown in figure 8.
As can be seen from the data in FIG. 8, the amide content of the samples dried at different temperatures was greatly different under the same wind speed conditions. When the hot air drying temperature is 65 ℃, the content of the obtained amide substances is highest and can reach 24.01 +/-0.89 g/100g, which is obviously higher than 45 ℃ and 55 ℃ (P < 0.05); the fresh sample is directly dried at 65 ℃ and is compared with a sample dried by the superheated steam treatment at 150 ℃ for 5min, the amide content after the superheated steam deactivation is about 28.51, and compared with a sample without the superheated steam treatment, the amide content can be obviously improved by 18.76% (P < 0.05), and the effect of the superheated steam treatment at 150 ℃ for 5min on the pepper is proved to be improved, and the increase of the amide content can be promoted.
In summary, the green pricklyash peel with the highest amide content can be obtained by combining the superheated steam treatment at 150 ℃ for 5min and the hot air temperature at 65 ℃, and the quality of the obtained green pricklyash peel is best compared with other temperature conditions (P < 0.05) and other drying conditions.
Comparative example 1
Yang Bing the influence of hot air drying on the quality of green pricklyash peel and process optimization [ J ]. Food and fermentation industry 2018,44 (11): 251-258 are comparative example 1.
Comparative example 2
Step (1) of the experimental method is the same as 2.3 in example 1, except that the pepper is not subjected to superheated steam pretreatment; and (3) drying the sample pricklyash peel for 4 hours by using a 65 ℃ heat pump drying condition.
Comparative example 3
Step (1) and step (3) of the experimental method are the same as comparative example 2, except that the samples in step (1) were pretreated with superheated steam at 120 ℃, 130 ℃, 135 ℃ and 140 ℃ in step (2) for 5min, respectively.
Test example 1
The amide content of the products obtained in comparative example 2 and comparative example 3 was measured by liquid chromatography (see 2.4.2 in example 1 for details), the results are shown in Table 7 and FIG. 9, and the highest amide content (hot air drying temperature 64.80 ℃ C., laying amount 540.00g, wind speed 0.48 m/s) of the product of comparative example 1 was put together in Table 7 for comparison.
TABLE 7 amide content at different drying conditions
As can be seen from table 7 and fig. 9, for the different pretreatment modes, the amide content of the superheated steam pretreatment was all significantly higher than that of the untreated control group (P < 0.05) and 46.95% higher than that of the control group under the heat pump drying condition; by analysis, the amide content of hot air drying at 65 ℃ is significantly higher than that of heat pump drying at the same temperature (P < 0.05), 7.54g/100g higher than that of heat pump drying, compared with the superheated steam pretreatment combined hot air drying, the superheated steam pretreatment combined hot air drying has the amide content about 4g/100g lower; compared with the method for preprocessing green peppers by steaming to obtain the amide content of the dried green peppers, the method for preprocessing the green peppers by using superheated steam to obtain the amide content of the dried green peppers is ten times as high as that of the dried green peppers; namely, the amide content of the dried green peppers can be improved by treating the fresh green peppers by combining the superheated steam pretreatment with hot air drying, so that the quality of the dried green peppers is improved.
From the above, the amide content of the dried green pepper treated by the combination of the superheated steam pretreatment and the hot air drying is obviously improved, the color and luster are well reserved, and the quality of the dried green pepper is improved.
Claims (9)
1. A preparation method of dry green pepper with high amide content and excellent quality is characterized in that fresh green pepper is subjected to superheated steam fixation treatment, cooled and dried by hot air.
2. The preparation method of the dry green pepper with high amide content and excellent quality as claimed in claim 1, wherein the temperature of the superheated steam for fixation is 140-160 ℃ for 5-15 min; the temperature of hot air drying is 55-65 ℃ and the time is 4 hours.
3. The method for preparing dried green pricklyash peel with high amide content and excellent quality according to claim 1, wherein the drying is finished with a water content of 11% or less during hot air drying.
4. The preparation method of the dried green pepper with high amide content and excellent quality as claimed in claim 1, which is characterized by comprising the following steps:
(1) Pretreatment: picking fresh green pricklyash peel, storing in a refrigerator, taking out fresh green pricklyash peel before pretreatment, ventilating and thawing under natural conditions, removing bad grain pricklyash peel, and removing pricklyash peel stalk and pricklyash peel leaf for standby;
(2) Pretreatment: carrying out overheat steam enzyme deactivation on the sample obtained in the step (1), rapidly cooling to room temperature after enzyme deactivation, and sealing the deactivated sample for later use;
(3) And (3) drying: and (3) carrying out hot air drying on the sample obtained in the step (2) to obtain the dried green pepper with high amide content and excellent quality.
5. The method for preparing dried green pepper with high amide content and excellent quality as claimed in claim 4, wherein the superheated steam de-enzyming temperature in the step (2) is 150 ℃.
6. The method for preparing dried green pepper with high amide content and excellent quality as claimed in claim 4, wherein the superheated steam deactivation time is 5min in the step (2).
7. The method for preparing dried green pepper with high amide content and excellent quality as claimed in claim 4, wherein the hot air drying temperature in the step (3) is 65 ℃.
8. The method for preparing dried green pepper with high amide content and excellent quality as claimed in claim 4, wherein the fresh green pepper is removed 3 hours before the pretreatment in the step (1).
9. The preparation method of the dried green pepper with high amide content and excellent quality as claimed in claim 1, which is characterized by comprising the following steps:
(1) Pretreatment: picking fresh green pricklyash peel, storing in a refrigerator, taking out fresh green pricklyash peel 3h before pretreatment, ventilating and thawing under natural conditions, removing bad pricklyash peel, and removing pricklyash peel stalk and pricklyash peel leaf for use;
(2) Pretreatment: carrying out overheat steam fixation on the sample obtained in the step (1) at 150 ℃ for 5min, cooling to room temperature after fixation, and sealing the fixation sample for later use;
(3) And (3) drying: and (3) carrying out hot air drying on the sample obtained in the step (2) at 65 ℃ until the water content is less than or equal to 11%, so as to obtain the dried green pepper with high amide content and excellent quality.
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