The objective of this work was to reduce the consistency of the pepper pulp by enzymatic maceration to increase the yield of the extract used in the processing of Tabasco sauce, and to evaluate the effects of maceration on its chemical and sensory properties. Two commercial enzymatic complexes were tested, alone and combined, and conditions of time and temperature were determined. Yield, carotenoid and capsaicinoid contents were determined in the extract obtained by the lactic acid fermentation of the macerated pulp, comparing to the conventional process, without maceration. Then, the sauces elaborated by both processes were submitted to sensory tests. Color and flavor were evaluated by Check-All-That-Apply (CATA) and the pepper pungency was rated by a time-intensity scale. Samples were also submitted to acceptance and preference tests. The enzymatic treatment of Tabasco pepper pulp with the combination of pectinase and cellulase (1 ml/kg each) was effective in reducing the consistency of the pulp and increasing the yield of the extract in 17.5%. The main effects of enzymatic maceration on the pepper sauce were slight sensory changes that did not impair its acceptability.

这项工作的目的是通过酶法浸渍减少辣椒纸浆的稠度，以增加塔巴斯科酱的加工中所用提取物的产量，并评估浸渍对其化学和感官特性的影响。单独和组合测试了两种商业酶复合物，并确定了时间和温度条件。与未经浸软的常规方法相比，通过浸没纸浆的乳酸发酵获得的提取物中测定了产量，类胡萝卜素和辣椒素含量。然后，将这两个过程精心制作的酱汁进行感官测试。通过应用所有检查（CATA）评估颜色和风味，并通过时间强度量表对胡椒辛辣度进行评估。样品也接受了接受和偏好测试。用果胶酶和纤维素酶（每种1 ml / kg）的组合对塔巴斯科州胡椒纸浆进行酶处理可有效降低纸浆的稠度并使提取物的收率提高17.5％。酶浸渍对辣椒酱的主要作用是轻微的感官变化，但不损害其可接受性。