辣椒油制作最佳工艺条件研究  

Best Technological Conditions of Chilli Oil

作　　者：董道顺[1] 谷绒[1] 

机构地区：[1]江苏食品药品职业技术学院,江苏淮安223003

出　　处：《农产品加工（下）》2014年第11期40-42,45,共4页Farm Products Processing

摘　　要：研究辣椒油制作方法及最佳工艺条件。通过对辣椒原料选择及配比、炒制方法、粉碎方法、湔油种类、湔油温度、辅料添加量等因素的试验,运用对成品辣椒油感官评价的方法,得出辣椒油制作的最佳工艺条件为主料选用蒙古托县红辣椒与湖南朝天椒,其质量比为6∶4;通过炒三炕二的炒制方法,小舂臼精工细作的粉碎方法,140℃的菜籽油湔制,所制得辣椒油色泽红亮、辣味醇厚、麻度适口、香辣扑鼻。This paper studies the spicy oil production method and the best technological conditions. The selection of raw materials and mix ratio, frying method, grinding, oil types, oil temperature and material dosage are studied. The results show that main ingredients should be red chilli from Mongolia and red cluster pepper from Hunan, their ratio is 6 ： 4. We can get the best chilli oil through the method of stir frying for three times and baking for two times, grinding in small mortar, 140 ℃ of rapeseed oil.

关 键 词：辣椒油 辣椒 制作工艺 

分 类 号：TS201.1[轻工技术与工程—食品科学]