| 蒜蓉油米辣加工工艺的研究 |
| |
| 引用本文： | 任洪冰,覃宇悦,程春生.蒜蓉油米辣加工工艺的研究[J].中国调味品,2011,36(11). |
| |
| 作者姓名： | 任洪冰 覃宇悦 程春生 |
| |
| 作者单位： | 1. 云南宏斌绿色食品有限公司,云南江川,652600
2. 昆明理工大学化学工程学院,昆明,650224 |
| |
| 摘 要： | 研究以云南小米辣和大蒜为主要原料制备蒜蓉油米辣的生产工艺.以油米辣的感官评定为指标,进行优化设计,确定最佳工艺参数为:小米辣50％,菜籽油30％,大蒜8％,食盐8％,味精2％,柠檬酸0.1％,异抗坏血酸钠0.1％.该配方的蒜蓉油米辣,其各项指标均符合要求.
|
| 关 键 词： | 小米辣 蒜蓉 油米辣 工艺 辣椒 |
Study on the processing technology of oil cooked xiaomi chilli with garlic |
| |
| REN Hong-bing,QIN Yu-yue,CHENG Chun-sheng.Study on the processing technology of oil cooked xiaomi chilli with garlic[J].China Condiment,2011,36(11). |
| |
| Authors: | REN Hong-bing QIN Yu-yue CHENG Chun-sheng |
| |
| Affiliation: | REN Hong-bing1,QIN Yu-yue2,CHENG Chun-sheng2(1.Yunan Hongbin Green Food Co.,Ltd.,Jiangchuan 652600,China,2.Institute of Chemical Engineering,Kunming University of Science and Technology,Kunming 650224,China) |
| |
| Abstract: | The objective of the study was to prepare oil cooked xiaomi chilli with garlic.The experiment was optimized by sensory evaluation of oil cooked xiaomi chilli.The results showed that the optimum ratio was: xiaomi chilli 50%,colza oil 30%,garlic 8%,salt 8%,monosodium glutamate 2%,citric acid 0.1%,sodium D-isoascorbate 0.1%.The index of the product meets the requirement of food industry. |
| |
| Keywords: | xiaomi chilli garlic oil cooked xiaomi chilli technology hot pepper |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
