辣椒沙司的加工  

作　　者：汪杰[1] 杨海燕 顾复昌 

机构地区：[1]上海科技大学生物工程系食品专业 [2]上海市供销总社科研所

出　　处：《中国调味品》1994年第2期16-17,共2页China Condiment

摘　　要：本文将就以辣椒为主要原料,结合天然香辛料的特性,采用适宜的加工工艺试制的辣椒沙司产品,在营养成分的配比,产品的口感,保质期等方面均有所提高,并就工艺条件和配料的机理予以阐述。This paper describes that using chilli as chief raw material, combining with the characteristic of natural spice, the chilli sauce production which produced by suitable pro-cessing technology have a improvment on the ration of nutrition composition, mouth sense of production and preservation time, and also expound it's technology condition and mechanism of burden.

关 键 词：辣椒 沙司 工艺 调味品 

分 类 号：TS264.29[轻工技术与工程—发酵工程]