辣椒籽调味品开发利用研究  

Study on the Oil Pepper Seeds for Making Flavouring

作　　者：刘清斌[1] 刘芳[1] 袁先铃[1] 袁城金[1] 

机构地区：[1]四川理工学院,四川自贡643000

出　　处：《食品与发酵科技》2011年第1期80-82,共3页Food and Fermentation Science & Technology

摘　　要：以大型餐饮企业和食品加工厂生产红油的副产品浸油辣椒籽,在不同温度条件下绞磨,在口感细度达到60目～120目的一般大众要求后进行糊、苦等的脱异味处理,加工配制成为产品并进行感官评定。结果表明,在温度箓60℃下,绞磨细度>80目时,基本满足产品的口感。混合加入姜葱蒜比例为2:1:3时,对糊味中和效果较好。辣椒籽酱可以开发成为油酱类和酱拌菜类产品。The oil soaked pepper seeds,a by-product of red oil in large food products factories were grinded and took off the burned flavors and bitterness to meet the tastes of the mass 60120 mu.The product were made further processing and compounding and evaluated on the basis of sense organ evaluating method.The result shows that the grinding was under the temperature﹤60℃,the degree of thinness more than 80 can give a good test.It＇s more effective to eliminate the burned flavors by mixing with gingers,onions and garlic 2：1：3.The products can make into oil jam and maxed pickles.

关 键 词：浸油辣椒籽 辣椒籽酱 油酱 酱拌菜 

分 类 号：TS264.9[轻工技术与工程—发酵工程]