凉拌用复合型红油的工艺优化探究  

Study on Process Optimization of Compound Chili Oil for Cold Mixing

作　　者：段辉煌 DUAN Hui-huang(Changsha Commerce&Tourism College,Changsha 410004,China)

机构地区：[1]长沙商贸旅游职业技术学院

出　　处：《中国调味品》2020年第1期134-136,共3页China Condiment

基　　金：2018年湖南省科技计划项目（2018JJ5071）

摘　　要：研究一种凉拌用复合型红油,以色泽和滋味为评价指标。在传统红油的制作基础上,选取几种关键性影响因素,通过单因素试验和正交试验优化,得到红油加工的最佳工艺参数:辣椒添加量为8%,二荆条∶朝天椒为2∶1,炼油温度为240℃。所得凉拌用复合型红油色泽红亮、口味醇香、辣度合适,适用于素菜类和肉类凉拌菜的制作。A kind of compound chili oil for cold mixing is studied,and its color and taste are taken as the evaluation indexes.On the basis of traditional chili oil production,several key factors are selected and optimized by single factor experiment and orthogonal experiment.The optimum processing parameters of chili oil are obtained as follows:the additive amount of chili is 8%,Erjingtiao∶Capsicum annuum is 2∶1,refining temperature is 240℃.The obtained compound chili oil is red and bright in color,mellow and fragrant in taste and suitable in pungency degree.It is suitable for the production of vegetable and meat cold dishes.

关 键 词：凉拌红油 工艺优化 感官值 

分 类 号：TS201.1[轻工技术与工程—食品科学]