Research On Pickled Pepper Processing Suitability Of The Main Varieties Of Hot Pepper In Shi Zhu County

As social economic developed day after day, people demand more and more for food, appearance of product, nutrition, taste, etc. are all examined by people. In recent years, pickled pepper products at home and abroad focused on the strains of choice, flavor compounds and functional analysis in the field, selection of varieties of raw materials has been reported rarely. Therefore, study on the adaptive selection of different varieties fermentation pickled pepper appears significant.This research had based on different varieties of peppers fermented products, applying mature preserved processing methods, did reseach on 13 varieties of fresh fruit include Hongla8 (A), Chaotianhong(B), Changla7 (C), Lafeng4 (D), Ganjiao3 (E), Yanjiao425(F), Xaingla2 (G), Xiangla4 (H), Xiangla9 (I), Chuanjiaotiaozi(J), Yuanjiao(K), Zidantou(L) and Erjingtiao(M), In this paper,we can get the following conclusions:1 For the processing methods of whole pepper fermentation(1) Chaotianmen, Yanjiao 425, Chuanjiaotiaozi, Yuanjiao and Zidantou are belong to small shape variety, there are slight change in nature and colour and luster before and after bickled. The content of spicy material is 4.495g/kg, which is outstanding of peppery taste, the other varieties'peppery taste warm and the organic acids distributed evenly, so the volatile flavor substances smell coordinated. They are good for sensory evaluation,and suitable for fermented fully shaped of processing.(2) The Lafeng7hao, Xiangla9 and Erjingtiao turn softering while pickled, Lowest hardnessvalue of the Lafeng7hao is 618, the spicy materials content of these three peppers are 0.795g/kg,0.085g/kg and 0.563g/kg, weak of hot feeling substances. The Lafeng7hao turns brown. Moisture by Sensual evaluation of Ganjiao3 and Xiangla2 are dryness, do not suitable for oral chewing. Value of a* is 26.58 and 28.01, slight browning changing, bad of appearance. The organic acids and aroma substances etc.of Hongla8 and Changla7 are homogenisieren, the hardnessvalue change from 1583 and 1373 to 782 and 752 after pickled, nature and quality decline more, which cause a certain extent soften, slight browning changing and not good of appearance, peppers of all above are not suitable for total fermentation processing. Fermentation were detected a total of 128 kinds of volatile aroma substances, each variety detected 50 kinds or so, which contain the mainly 33 kinds of aroma substances, then 30 kinds of olefines substances and 15 kinds of alkane substances, besides,there are 13 kinds of alcohols,15 kinds of aldehydes and ketones, acid categories, and 11 kinds of small amount of benzene and homologs, sulfides other substances 11 kinds, the esters and olefins compounds are the mainly fermented aroma substances for the whole peppers.In conclusion, small shape pepper varieties are suitable for fermentation processing of whole shape chili, the advantages are that they are suitable for skin and the pulp tightness, appearance with bright color, texture crisply, scent and spicy strongly, can meet people's favorite need, are suitable for the whole shape chili fermentation. Because of high or low moisture content, and the disadvantages loose texture, less spicy substances,bad colour and lustre, Large breeds are not suitable for the whole fermentation processing.2 For the chili sauce of fermentation processing(1)Chaotianhong and Chuanjiaotiaozi have a similar shape, moderate moisture content, the spicy substances are 3.495 g/kg and 3.541 g/kg, Spicy degree is 9 bands, bright color, texture crisply scent and spicy strongly and harmony after fermentation, Yuanjiao and Zidantou are rich in pulp, organic acids, respectively 9484.7 mg/kg and 8836.8 mg/kg, they are maotai-flavor full-bodied, flavor tastily, form, moderate Spicy degree after fermentation, this four kinds of peppers are the best choice for sauce fermentation processing. sauce of Hongla8 has slightly fluidity and lower aroma, L* value of Xiangla4 is 34.7, much lower, the colour is darker after fermentation, but these two varieties other evaluations arefavorable, can be used to ferment chili sauce processing.(2)Because lack of water quality, the Ganjiao3 is poor of appearance after pickled, and poor taste of chewing; due to excessive water, the sauce of Changla7 is too thin and poor txture, which might be overcrushing by the broke beater. Sauce of Lafeng4 appearance of dull color1 and a smell of alcohol. Aroma value of Sauce Xiangla9 is low after fermented, and unobvious of spicy; due to low of moisture, texture of the Sauce Ganla3hao and Yanla425 are less moisture, dim of colour and lustre, which impact the palatability.(3) Chili sauce fermented are detected a total of 119 kinds of volatile flavor compounds, the varieties of chili sauce fermented substances can be detected 40 to 50, which is the mainly aroma compounds are esters, then are alkenes and alkanes, besides there are also alcohols, aldehydes. ketones, acids, a small amount of benzene and its'derivatives, naphthalene and its'derivatives, sulfides, estragole, endosulfan, essential oils etc. Half proportion compounds are esters which are the mainly aroma substances in the Chili sauce fermented.According above statements, the best quality varieties are Chaotianhong, Chuanjiaotiaozi, Yuanjiao and Zidantou; the secondly bese quality varieties are Xiangla4 and Erjingtiao; these varieties are suitable for pepper sauce fermented. Hong1a8, Changla7, Lafeng4, Ganjiao3, Yanjiao425 and Xiangla9 etc are not suitable for such processing.3 For non-fermented pepper of processing methods(1) In the total evaluation indexs of value of aroma susbstances Non-fermented pepperis smaller than the fermented pepper, which is due to the small role of microorganisms actions and short timeof salting, but non-fermented peppers have peculiar savoury Salty, and the textures are better than fermented peppers. The pepper taste change slightly before and after salting, refreshing taste, organic acids produced less both the varieties and content of aroma decreased.(2) the best evaluation indicators in research is Changjiao7hao, which L* value is 39.82, with fresh and shiny appearance, crisply texture, softly spicy, spicy substance content is 0.998g/kg, and has special taste of salting, the compositions of volatile aroma are well-distributed, aroma of fresh, suitable for non-fermented pickled. Zidantou is better in sensory evaluation of taste in texture, color indexes, which is 36.8 and 27.2, taste savoury Salty, spicy and soft, ruddy color, sensory quality is superb after Salting processing; Hongla8 and Lafeng4 contains spicy substances moderate itselves, soft, spicy, after salting, and have thick flesh tender, Salted palatability, etc., so it is suitable for processing non-fermentable.(3) Chaotianhong crisp texture, good quality of appearance, but the content of spicy substance content is 4.882g/kg, over-dose of spicy, exceeded the acceptable range the senses; The aroma and taste of Yuanjiao is less compared with Chuanjiaotiaozi, shape of Erjingtiao is uniform compared to other varieties, and the aroma value is slightly lower. The other varieties peppers are great difference on its flavor after pickled, for instance that the Xiangla4 and Xiangla9 are poor of aroma salting, Ganjiao3 is too salty, Yanjiao425 with pepper and other raw produce adverse sensory characteristics of flavor. In addition, after salting The Xiangla2 are poor quality in all aspects, The Yanla425's L* value and a* values are 38.02 and 24.96, lower than the other varieties, the appearance is brown, less meat, poor taste and other shortcomings, so the Yanla425 is considered the worst quality.According above statements, we can conclude that Changla7, Hongla8, Zidantou, Chuanjiaotiaozi, and Lafeng4 are suitable for chili peppers salting process, while the other varieties peppers are unsuitable. The non-fermented peppers can be detected a total of 110 kinds of volatile flavor compounds, varieties of non-fermented pepper can be detected about 40 kindsor, which mainly are the aroma substances with the percentage between 30% and 45%, especially the concentrations ofβ-phellandrene, (3-myrcene, limonene are higher in olefin compounds, which are the mainly aroma component in non-fermented pepper; the secondly mainly components are esters, which are formed by long chain carbon, the content range from 10% to 30%, and alkane, take accounting a range from 9% to 17%. There are a number of alcohols, aldehydes, ketones, acids, a small amount of benzene and its homologues.