蒜蓉油米辣加工工艺的研究  

Study on the processing technology of oil cooked xiaomi chilli with garlic

作　　者：任洪冰 覃宇悦[2] 程春生[2] 

机构地区：[1]云南宏斌绿色食品有限公司,云南江川652600 [2]昆明理工大学化学工程学院,昆明650224

出　　处：《中国调味品》2011年第11期35-37,共3页China Condiment

摘　　要：研究以云南小米辣和大蒜为主要原料制备蒜蓉油米辣的生产工艺。以油米辣的感官评定为指标,进行优化设计,确定最佳工艺参数为:小米辣50%,菜籽油30%,大蒜8%,食盐8%,味精2%,柠檬酸0.1%,异抗坏血酸钠0.1%。该配方的蒜蓉油米辣,其各项指标均符合要求。The objective of the study was to prepare oil cooked xiaomi chilli with garlic. The experiment was optimized by sensory evaluation of oil cooked xiaomi chilli. The results showed that the optimum ratio was： xiaomi chilli 50%, colza oil 30%, garlic 8%, salt 8%, monosodium glutamate 2%, citric acid 0.1%, sodium D-isoascorbate 0. 1%, food industry. The index of the product meets the requirement of

关 键 词：小米辣 蒜蓉 油米辣 工艺 辣椒 

分 类 号：TS264.2[轻工技术与工程—发酵工程]