| Pepper is an important spices all over the world, which is wildly used in medicine and food industry. Now there are still many problems in pepper preliminary processing, such as low raw material usage rates, low additional value, waste of resources and no optimal concentration. These limit the development of pepper industry in our country. In this paper, pepper berries were used to produce pepper sauce and optimized preparation process is obtained. Based on the compositions analyzation of pepper fruit and stem, aroma components of pepper stem were analyzed with SPME-GC-MS(solid-phase micro extraction coupled with gas chromatography mass spectrometry). Then, the effects of various heating treatment(microwave blanching, 100°C steam blanching and 100°C water blanching) on theconstituent of pepper berries were investigated. Using single-factor test, the effect on contents of piperine and pepper essential oil caused by fry was studied. Then the Box-Behnken experiment was used to construct the model of quadratic polynomial regression equation for optimizing frying technology. By using single-factor test and orthogonal test, preparation technology of pepper berrysauce was optimized. At last,different sterilization processes werecarried out to study the effect of sterilization on the flavor of pepper sauce.The major results are listed as follows:(1) The content of piperine in pepper stem was less than in pepper fruit. GC-MS results indicated that the main aroma compositions of pepper stem were Linalool, δ-elemene, Copaene, Caryophyllene, Humulene and δ-cadinene; among which the content of Caryophyllene was highest. In pepper stem the content of element K was the highest, and followed by the elements Ca, Mn; and the elements Mg, Na, Fe were also relatively more than Hg which had not been detected.(2) Our results showed that the contents of piperine, protein and Vc in pepper decreased by increasing the blanching time in different treatments. Similarly, the aroma compositions of pepper essential oil decreased, while the total phenolic content increased with theblanching time increasing. The comparison results show that among three treatments, the microwave blanching was best, the 100 °C steam blanching was inferior, and the 100 °C boiling water blanching was the worst.(3) Our results showed that frying treatment could increase the chemical compositions of piper essential oil. The fried pepper technology was optimized by response surface analysis: frying temperature 92 °C, frying time 3 min and the ratio of material to oil 1:1.Based on single factor experiment, orthogonal experiment was carried out to optimize the pepper sauces. We employed sensory score as assessment index for investigating the optimum combination: 1.00% edible salt, 0.80% citric acid, 0.90% sugar and 0.25% ascorbic acid sodium.(4) The aroma substances of fresh pepper sauce were changed by sterilization. The contents of caryophyllene, D-limonene, α-pinene, β-pinene and α-terpinolene were decreased, while the contents of α-Copaene, β-myrcene, limonene, δ-elemene and δ-cubebene were increased. Under comprehensive analysis, it is found that boiling water steam sterilization(100 ° C, 10 min) is the most suitable sterilization for pepper sauce, since the sauce sterilized in this way had similar aroma compositions to untreated sauce.pepper freshberries, blanching treatment, frying processing, pepper sauce,... |
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