小米辣无硫泡制工艺研究  

Study on sulfur-free brewed process of capsicum

作　　者：詹永[1] 杨勇[1] 刘源琼 祝卢艺[1] 

机构地区：[1]重庆市中药研究院,重庆400065 [2]重庆市轰茂食品有限公司,重庆壁山402761

出　　处：《中国调味品》2011年第7期65-68,共4页China Condiment

基　　金：重庆市经信委产学研项目(09-CXY-67)

摘　　要：研究小米辣的无硫泡制工艺。超声法提取中草药,通过正交试验筛选浸泡液的配方。结果表明最佳浸泡液配方为无碘盐18%,中草药提取液0.30%、冰醋酸0.15%、乳酸钙0.05%。泡制的小米辣色泽自然,缓和了辣味,无SO2残留,保障了食用安全性。Capsicum sulfur-free Brewed process was studied.Ultrasonic extraction of Chinese herbal medicine,Immersion formula was selected by orthogonal test.The results showed that the best Immersion formula was 18% of non-iodized salt,herbal extract 0.30%,0.15% acetic acid,calcium lactate 0.05%.Brewed Capsicum natural color,ease of spicy,no SO2 residue to protect the food security.

关 键 词：小米辣 中草药提取液 亚硫酸盐 正交试验 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]