辣椒沙司的研制  

The Processing Technology of Chilli Sauce

作　　者：贺宏年 张有林[2] 

机构地区：[1]中国农丰优质农产品总公司,北京100020 [2]陕西师范大学食品工程系

出　　处：《中国蔬菜》2001年第6期17-19,共3页China Vegetables

摘　　要：对影响辣椒沙司品质的主要因素如配方、油泼温度和增稠剂等进行了试验研究 ,结果表明 :较佳配方是 67g辣椒粉、10g食盐、17g天然香料C、17g天然香料D、2g姜粉、1.1g白砂糖 ,增稠剂为加入 16g( 14 % )的纯牛脂 ,用原料质量 1.5倍的精炼菜籽油在 2 0The key factors affecting the quality of chilli sauce were investigated,such as formula,oil temperature and thickening agent. The results showed that the better formula of raw material was 67g chilli powder,10g salt,17g spice C,17g spice D,2g ginger powder,1.1g sugar;cow grease was used as thickening agent which accounted for 14% of raw material;the optimum temperature of colza oil was 200℃ during processing chilli sauce.

关 键 词：辣椒沙司 加工技术 配方 质量标准 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]