焦盐辣椒粉加工工艺优化研究  

Optimization of salty baked chili powder technique

作　　者：熊学斌[1,2] 夏延斌[1,2] 吴灿[1] 

机构地区：[1]湖南农业大学食品科技学院,长沙410128 [2]国家蔬菜加工技术研发分中心,长沙410128

出　　处：《食品科技》2012年第5期265-268,共4页Food Science and Technology

基　　金：农业部948专项经费资助项目(2003T18)

摘　　要：以野山椒为原料,通过感官评分的方法,探究了烘烤温度、烘烤时间以及加盐量对其加工的影响,并得出了焦盐野山椒粉的最佳加工工艺。结果表明,烘烤时间为焦盐野山椒粉生产的主要影响因素,其次是烘烤温度,而添加食盐只会让其香气变得更加柔和。焦盐野山椒粉的最佳工艺为烘烤温度120℃,烘烤时间10min,加盐量为干辣椒粉质量5%。The effect of baking temperature,baking time and salt concentration on the processing technology of salty baked red cluster pepper powder were studied,and the optimum processing technology was obtained through sensory score.Results showed that：baking time was the main influencing factors on the processing technology of salty baked red cluster pepper powde,and then baking temperature,adding salt only made the aroma more gentle.The optimal processing technology of salty baked red cluster pepper powder was,baking temperature 120 ℃,baking time 10 min,and salt concentration 5%.

关 键 词：焦盐辣椒粉 野山椒 加工工艺 感官评分 

分 类 号：TS264.2[轻工技术与工程—发酵工程]