红辣椒干制技术研究

为适应黑龙江省红辣椒产业化生产的需要,试验采用龙椒8号和益都红2个品种,对晾晒过程中含水量、含糖量、干物质、色素等的分析,确定红辣椒的晾晒方案。结果表明,能保持果实外观性状和果色最好的方法是棚室温控多层晾晒和秧上晾晒。棚室晾晒过程中,晾晒最佳温度为20～27℃,此温度晾晒的干椒的商品性状和颜色最好。龙椒8号以秧上晾晒果实外观性状、色泽较好,且简便易行。

Hot Pepper Fruit-Drying Processing

In order to meet needs of the red pepper industrial production in Heilongjiang Province, two hot pepper cultivars LJ8 and YDH were used as experimented material to determinate fruit drying methods, and drying temperature range and time of different hot pepper cultivars through analysing content of water, content of sugar and dry matter. This paper proposed some good methods of drying hot pepper fruit, which can remain fine fruit colour and easy operation. LJ8 was good for fruit drying in the temperature-controlled greenhouse and fruit drying on the plant for high quality and red pigment content. But the method was of hard work and high cost。 Greenhouse drying needs 20 to 27℃ at its best. LJ8 was more suitable for fruit drying on plant.