摘要： 鉴于鲊辣椒目前还没有国家标准，实验通过对市售的几种鲊辣椒的理化指标、微生物指标的测定及对其感官评定，再依据几个辣椒制品的国家或行业的质量安全标准要求，建立鲊辣椒的质量评价指标体系。结果表明：鲊辣椒应符合水分含量≤45%、总酸含量≤2.0%、氨基酸态氮含量≥0.30%、蛋白质含量≥3.0%、食盐含量≤8%、亚硝酸盐含量≤5.0mg/kg，达到该标准要求的鲊辣椒产品，品质是市场上较好的。
关键词:
鲊辣椒,
理化指标,
感官指标,
微生物指标,
质量评价
Abstract: Because there is no national standard for preserved pepper, a quality evaluation system of preserved pepper
was established by detecting its physico-chemical and microbiological and sensory indexes based on national and industrial
quality and safety standards for chili products. The quality requirements of preserved pepper were established as follows:
water content, total acid content, salt content and nitrite content should be no higher than 45%, 2.0%, 8% and 5.0 mg/kg,
respectively, and amino nitrogen content and protein content should be no lower than 0.30% and 3.0%, respectively.
Key words:
preserved pepper,
physio-chemical index,
sensory index,
microbiological index,
quality system
中图分类号:
TS207.3
TS210.7
引用本文
王 微，赵兴娥，王 颖，阚建全*. 鲊辣椒产品质量评价指标体系的建立[J]. 食品科学, 2013, 34(5): 72-75.
WANG Wei，ZHAO Xing-e，WANG Ying，KAN Jian-quan*. Quality Evaluation Index System of Preserved Pepper[J]. FOOD SCIENCE, 2013, 34(5): 72-75.
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https://www.spkx.net.cn/CN/10.7506/spkx1002-6630-201305015
https://www.spkx.net.cn/CN/Y2013/V34/I5/72