酱渍青椒制作工艺  

The Making Process of Pickled Green Pepper with Soy Sauce

作　　者：易宇文[1] 范文教[1] 胡金祥[1] 欧阳灿 杨进军[1] 

机构地区：[1]四川旅游学院,成都610100

出　　处：《中国调味品》2013年第10期49-52,73,共5页China Condiment

基　　金：川菜发展研究中心资助项目(CC12Z17)

摘　　要：酱渍小菜由于口感爽脆,酱香味浓郁深受大众喜爱。以青椒为原料,结合传统工艺和现代食品加工技术,利用正交试验分析不同工艺条件对酱渍青椒感官评定的影响,确定了酱渍青椒的最佳工艺条件,即以ZnSO4浓度为300mg/kg,pH值为8时,浸泡20h对青椒进行护色;以乳酸钙的浓度为0.1%,pH值为4.5时,浸泡30min,保脆;再将护色、保脆的青椒浸泡在调味汁中72h,可以得到感官性状最佳的产品。The cold dish of pickled green pepper with soy sauce is popular for its crispy, slightly sweet and fine aroma. Combined with traditional and modern food processing technology, according to the orthogonal experiment result, the optimum condition of pickled green pepper is： firstly, immerse the green pepper in the density of ZnSO4 at 300 mg/kg, pH 8 for 20 h to keep its color; then, put it in the density of calcium lactate at 0.1%, pH 4. 5 for 30 rain to keep it crispy; lastly, immerse it in soy sauce for 72 h.

关 键 词：青椒 护色 保脆 酱渍 制作工艺 

分 类 号：TS255.53[轻工技术与工程—农产品加工及贮藏工程]