贵州地区煳辣椒调味品加工工艺的研究  

Study on the Processing Technology of Chili in the Area of Guizhou

作　　者：傅维[1] 李达[1] 

机构地区：[1]天津现代职业技术学院,天津300350

出　　处：《中国调味品》2015年第4期99-101,共3页China Condiment

摘　　要：通过研究贵州地区煳辣椒调味品加工工艺,发现温度和时间是影响煳辣椒加工品质的重要因素。在特定的温度下,时间因素对煳辣椒产品品质影响更加显著。煳辣椒电热焙烤最佳工艺为:201.67℃,3.99min。In Guizhou, it his paper, through the research found that temperature and tim quality of chili. At a significant. The best specific temperature, the process of electric baking on the processing t e are the important effect of time on th of chili is 201.67 ℃ echnology of chili factors that e product qu 3.99 min. affect in the the pr ality of chili area of ocessing is more

关 键 词：煳辣椒 温度 时间 

分 类 号：TS201.1[轻工技术与工程—食品科学]