零糖蒜蓉辣椒酱配方及加工工艺研究  

Study on Formula and Processing Technology of Zero-Sugar Minced Garlic Chili Sauce

作　　者：莎娜 张亚琨 王思明 姚慧静 张祎璐 刘赛玉 王国泽 程立坤 SHA Na;ZHANG Ya-kun;WANG Si-ming;YAO Hui-jing;ZHANG Yi-lu;LIU Sai-yu;WANG Guo-ze;CHENG Li-kun(School of Life Science and Technology,Inner Mongolia University of Science&Technology,Baotou 014010,China;Baotou Institute of Agriculture and Animal Husbandry Science and Technology,Baotou 014010,China)

机构地区：[1]内蒙古科技大学生命科学与技术学院,内蒙古包头014010 [2]包头市农牧业科学技术研究所,内蒙古包头014010

出　　处：《中国调味品》2024年第11期110-114,共5页China Condiment

基　　金：内蒙古自治区科技厅攻关项目(2020GG0097)。

摘　　要：以美人椒、番茄酱和大蒜为主要原料,通过单因素试验和正交试验探讨零糖蒜蓉辣椒酱的配方和加工工艺,确定了零糖蒜蓉辣椒酱的最佳配方为美人椒140 g、大蒜80 g、番茄酱70 g、赤藓糖醇35 g;最佳工艺为美人椒粉碎时间1.5 min、大蒜粉碎时间1.5 min、腌制时间4 d。With Capsicum frutescens,tomato paste and garlic as the main raw materials,the formula and processing technology of zero-sugar minced garlic chili sauce are explored through single factor test and orthogonal test.It is determined that the optimal formula of zero-sugar minced garlic chili sauce is 140 g Capsicum frutescens,80 g garlic,70 g tomato paste and 35 g erythritol.The optimal technology is Capsicum frutescens crushing time of 1.5 min,garlic crushing time of 1.5 min and curing time of 4 d.

关 键 词：赤藓糖醇 辣椒酱 配方 加工工艺 

分 类 号：TS264.24[轻工技术与工程—发酵工程]