王嘉莹¹，杜勃峰⁴，丁筑红^1，2，3*，彭昱竹¹，张 厅¹，赵旭海成¹

（1.贵州大学酿酒与食品工程学院，贵州贵阳 550025；

2.贵州大学辣椒产业技术研究院，贵州贵阳 550025；

3.贵州省辣椒加工工程技术研究中心，贵州贵阳 550025；

4.贵州省花溪区麦坪镇人民政府，贵州贵阳 550025）

摘要：本文旨在对传统辣椒粉原配方进行优化复配，以期获得最佳配方工艺。采用Plackett-Burman实验设计对辣椒粉、低钠混合盐、特鲜味精、酵母提取物、糖、花椒、大豆粉7个因素进行筛选。在单因素实验基础上，采用正交实验优化配方工艺，对优化后调味辣椒粉的品质进行分析评价。结果显示优化后的调味辣椒粉配方工艺为辣椒粉68.5%，低钠混合盐8.2%，特鲜味精9.6%，酵母提取物5.5%，白砂糖2.7%，花椒4.1%，大豆粉1.4%，辣椒粉综合评分为95分，与市售辣椒粉相比，钠盐含量降低了2 300 mg/100 g，且滋味无明显区别。综上所述，通过食盐替代物与风味增强剂的复配作用可获得减钠不减味的调味辣椒粉。

关键词：辣椒粉；加工工艺；Plackett-Burman实验；减钠技术；电子舌

中图分类号：TS264    文献标识码：A    文章编号：1674-506X（2022）05-0057-0008

Formulation Optimization and Quality Analysis of“Ducing Salt

and Sodium”Flavoring Pepper Powder

WANG Jiaying¹, DU Bofeng⁴, DING Zhuhong^1，2，3*, PENG Yuzhu¹, ZHANG Ting¹, ZHAO Xuhaicheng¹

（1.School of Liquor and Food Engineering, Guizhou University, Guiyang Guizhou 550025, China;

2.Research on Pepper Industry Technology of Guizhou University, Guiyang Guizhou 550025, China;

3.Guizhou Pepper Processing Engineering Technology Research Center, Guiyang Guizhou 550025, China;

4.People’s Government of Maiping Town, Huaxi District, Guizhou Province, Guiyang Guizhou 550025, China）

Abstract：The purpose of this paper is to optimize the original formula of traditional chili powder, in order to obtain the best formula technology. The Plackett-Burman experimental design was used to screen seven factors including chili powder, low-sodium mixed salt, extra-fresh monosodium glutamate, yeast extract, sugar, Chinese prickly ash and soybean flour. On the basis of the single factor experiment, the orthogonal experiment was used to optimize the formula process, and the quality of the optimized seasoning chili powder was analyzed and evaluated. The results showed that the optimized formula of seasoning chili powder was 68.5% chili powder, 8.2% low-sodium mixed salt, 9.6% extra-fresh monosodium glutamate, 5.5% yeast extract, 2.7% sugar, 4.1% Chinese prickly ash,  1.4% soybean powder. The comprehensive score is 95 points. Compared with the commercially available chili powder, the sodium salt content is reduced by 2 300 mg/100 g, and there is no obvious difference in taste. To sum up, through the compound action of salt substitute and flavor enhancer, seasoning chili powder with reduced sodium but not reduced flavor can be obtained.

Keywords：chili powder; processing technology; Plackett-Burman test; sodium reduction technology; electronic tongue

doi：10.3969/j.issn.1674-506X.2022.05-010

收稿日期：2022-01-06

基金项目：贵州朝天椒优势特色产业集群建设项目（黔龙发【2020】67号）

作者简介：王嘉莹（1997-），女（土家族），硕士研究生。研究方向：食品加工与安全。

*通信作者：丁筑红（1966-），女，教授。研究方向：农产品加工与储藏工程。

引用格式：王嘉莹,杜勃峰,丁筑红,等.调味辣椒粉“减盐降钠”配方优化及品质分析[J].食品与发酵科技,2022,58(5):57-64.