基于肉品预制菜的辣椒油炸增香试验  

Aroma-increasing of Dried Pepper by Frying for Pre-cooked Meat

作　　者：刘达玉[1] 周琳[1] 王怡[1] 王新惠[1] 肖龙泉[1] 张崟[1] LIU Dayu;ZHOU Lin;WANG Yi;WANG Xinhui;XIAO Longquan;ZHANG Yin(School of Food and Biological Engineering,Chengdu University,Chengdu,Sichuan 610106,China)

机构地区：[1]成都大学食品与生物工程学院,四川成都610106

出　　处：《农产品加工》2024年第5期22-25,共4页Farm Products Processing

基　　金：四川省科技计划项目(2023YFN0014);宜宾市科技计划项目(2021ZYCG015,2022NY021);四川农业创新团队建设项目(2019—2023)。

摘　　要：辣椒是火锅、烧烤等预制肉品的重要加工原料。采用不同油炸温度和时间对辣椒进行增香试验,结果表明,油炸可改善辣椒色泽、显著提升香味,但辣椒碱含量有所降低;油炸较佳参数中,温度越高则需求的油炸时间越短,最适合制作肉品调料的品种是二荆条辣椒;植物油即炸即用,可联产调味油和油辣子等产品,能避免长时间油炸的安全问题,并通过GC-MS检测进一步证明了精准油炸的重要性。Pepper is a kind of important seasoning for hot pot,barbecue and other meat products.Different frying temperatures and time for pepper flavoring was studied.The frying could be significant to promote the color and flavor of pepper,but the content of capsaicin decreased.Among the better parameters for frying,the higher the temperature and the shorter the frying time required,the optimum variety of the pepper used for meat processing was Erjingtiao pepper.Seasoning oil and other co-products were produced from the fried vegetable oil using as soon as possible,which could avoid the safety problems of long time frying.The importance of accurate frying was proved by GC-MS.

关 键 词：辣椒 油炸 增香 肉品 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]