青椒香辣酱护绿护脆工艺的研究  

The research on the green-protecting and crisp-keeping technology of the fragrant sauce made of green peppers

作　　者：王毅[1] 刘学文[1] 罗魏[1] 周书来[1] 卓建威[1] 

机构地区：[1]四川大学食品科学与工程系,成都610065

出　　处：《中国调味品》2011年第2期85-86,104,共3页China Condiment

摘　　要：实验对青椒香辣酱护绿护脆工艺进行研究,通过正交试验确定最佳工艺条件:护脆处理:0.35%CaCl2和0.5%海藻酸钠中浸泡青椒10min;护绿处理:0.3%柠檬酸和0.5%异Vc钠溶液,65℃水浴25min;炒制条件:100℃,5min;杀菌条件:90℃杀菌10min。The green-protecting and crisp-keeping technology of fragrant sauce made of green peppers was studied through the orthogonal test. The optimum process conditions were obtained： crisp-keeping handling： green peppers soaked in 0. 35% CaCl2 and 0. 5% sodium alglnate solution for 10 min; green-protecting treatment ： water bathed in 0.3% citric acid and 0.5% iso-Vc sodium solution 65 ℃, 25 min; frying conditions： 100 ℃,5 min; sterilization condition： 90 ℃ sterilization 10 min.

关 键 词：青椒 香辣酱 护绿 护脆 

分 类 号：TS264[轻工技术与工程—发酵工程]