辣椒籽调味品开发利用研究  

The Oiled Hot Pepper Seed for Flavouring Processing

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：《辣椒杂志》2011年第2期28-30,共3页Journal of China Capsicum

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60～120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<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 hot pepper seed,a by-product of red oil production in large food processing factories,was grinded and took off the burned flavors and bitterness to meet the taste of the mass 60～120 mu.The product was made through further processing and compounding,and evaluated on the basis of sense organ evaluating method.The result shows that the ground at lower than 60℃ and more than 80 mu can give a good taste.It＇s more effective to eliminate its burned flavors by mixing the ground with ginger,onion and garlic at the ratio 2：1：3.The product can be made into oiled sauces and sauced pickles.

关 键 词：浸油辣椒耔 辣椒籽酱 油酱 酱拌菜 

分 类 号：TS264[轻工技术与工程—发酵工程]