传统川式凉菜昧型的调制工艺研究  

Study on the Modulation Technology of Traditional Types of Sichuan-style Cold Dish Taste

作　　者：高原菊[1] 

机构地区：[1]四川旅游学院,成都610100

出　　处：《中国调味品》2015年第4期84-87,共4页China Condiment

摘　　要：采用微波法提取法,以乙醇为提取剂提取辣椒中的辣椒素,通过正交实验对辣椒素的提取工艺条件进行了优化。得到最佳的提取工艺条件:微波功率500 W、处理时间180s、料液比1∶40、乙醇浓度70%。在此条件下,辣椒素的提取率为0.389%。＂Food in China, taste in Sichuan,＂ Sichuan dish as one of the four dishes, Its main teature is a wide variety of types of taste, ever-changing. ＂Taste＂ is the soul of Sichuan dish. As the ＂signature dish＂ of catering industry, its quality directly reflects the quality of dish of the catering industry, the quality of cold dish is mainly reflected in the plate filling and molding process and flavoring process, while the flavoring process of cold dish plays a key role. Describe the modulation formula and improvement and optimization of five kinds of traditional types of Sichuan-style cold dish taste.

关 键 词：辣椒素 微波 提取 

分 类 号：TS201.1[轻工技术与工程—食品科学]