| 辣味食品辣度量化分级技术研究 |
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| 引用本文： | 曾岭岭,王斌,陈烨,车涤非,周建军,赵金,连宾.辣味食品辣度量化分级技术研究[J].食品科学,2006,27(7):129-131. |
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| 作者姓名： | 曾岭岭 王斌 陈烨 车涤非 周建军 赵金 连宾 |
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| 作者单位： | 贵州大学发酵工程与生物制药贵州省重点实验室； 中国科学院地球化学研究所环境地球化学国家重点实验室 |
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| 基金项目： | 贵州省优秀科技教育人才省长基金 |
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| 摘 要： | 本文针对贵阳地区消费人群对辣味食品辣度的感官评价进行了调查,定量分析了不同辣度辣味食品中辣椒碱的含量,依据感官辣度和辣味食品中辣椒碱的含量,对辣味食品的辣度进行了量化,并分为4级:1级(微辣;辣椒碱含量<0.30%)、2级(中辣;辣椒碱含量0.30%～0.50%)、3级(辣;辣椒碱含量0.50%～0.70%)、4级(很辣;辣椒碱含量>0.80%)。在考虑辣椒原料综合利用的基础上,设计了定量添加辣椒精以生产不同辣度辣味食品的工艺路线。
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| 关 键 词： | 辣味食品 辣椒碱 辣度 分级 |
| 文章编号： | 1002-6630（2006）07-0129-03 |
| 收稿时间： | 2006-01-19 |
| 修稿时间： | 2006-01-19 |
Classification Study on Piquancy Degree of Piquancy Food |
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| ZENG Ling-ling,WANG Bin,CHEN Ye,CHE Di-fei,ZHOU Jian-jun,ZHAO Jin,LIAN Bin.Classification Study on Piquancy Degree of Piquancy Food[J].Food Science,2006,27(7):129-131. |
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| Authors: | ZENG Ling-ling WANG Bin CHEN Ye CHE Di-fei ZHOU Jian-jun ZHAO Jin LIAN Bin |
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| Affiliation: | 1.The Provincial Key Laboratory of Fermentation Engineering and Bio-Pharmaceutical, Guizhou University, Guiyang 550003, China;2.State Key Laboratory of Environmental Geochemistry, Institute of Geochemistry, Chinese Academy of Sciences, Guiyang 550002, China |
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| Abstract: | In this paper, it investigated that people could judge the piquancy degree of piquancy food only by sensory estimation in Guiyang Region. Hence the content of capsaicine in different piquancy food was determined. The piquancy degree of piquancy food was graded by the results of sensory estimation for capsaicine content in piquancy food. There are: 1 grade(mild piquancy, content of capsaicine<0.30%), 2 grade (middling piquancy, content of capsaicine 0.30%～0.50%), 3 grade (piquancy, content of capsaicine 0.50%～0.70%) and 4 grade (very piquancy, content of capsaicine >0.80%). The paper also discussed the production process of different piquancy degree in foods in order to utilize the raw material of capsicum in reason. |
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| Keywords: | piquancy food capsaicine piquancy degree classification |
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