辣椒沙司的研制  

Development of a New Processed Food-Chilly Sauce

作　　者：李志坚 单杨 肖柯 张菊华 

机构地区：[1]湖南省农产品加工研究所,长沙410125

出　　处：《辣椒杂志》2005年第2期38-40,共3页Journal of China Capsicum

基　　金：湖南省农科院重点项目(湘农科2004.4)

摘　　要：本文描述了以鲜辣椒为原料,采用天然香辛料与适宜的工艺相结合试制的辣椒沙司产品,并在增稠剂的选择和复配、产品的口感、风味等对产品的作用方面都进行了深入的试验,并取得了较好的效果。This paper describes that by using chilli as chief raw material,and natural spice as major additive, the chilly sauce was produced under suitable processing technology.And the further experiments were carried out for the product's improvement in quality and flavour.

关 键 词：辣椒沙司 研制 天然香辛料 鲜辣椒 产品 增稠剂 口感 风味 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]