青胡椒酱的研制  

Manufacture of Green Pepper Sauce

作　　者：陈文学[1] 周文化[1] 施瑞城[1] 李斌[1] 王青松[1] 王中敏[1] 

机构地区：[1]华南热带农业大学工学院,海南儋州571737

出　　处：《华南热带农业大学学报》2003年第2期17-20,共4页Journal of South China University of Tropical Agriculture

摘　　要：以青胡椒为主要原料,研究了护色、配方、稳定性等工艺条件,确定青胡椒酱的最佳配方为青胡椒10.8%、花椒粉1.0%、食盐3.4%、芝麻粉14.5%、姜和蒜2.0%、味精0.2%、水67.6%,并以0.5%维生素C进行护色,以1.5%CMC-Na作为稳定剂,制备出色香味俱佳的青胡椒酱。To manufacture green pepper sauce with green pepper as the main material,the processing technology was researched with regard to color fixing,formula and stability.The result showed that the best formula for producing green pepper sauce was green pepper10.8%xanthoxylumpowder1.0%,salt3.4%,sesame seed powder14.5%,and ginger and garlic2.0%,as well as vitamin C as color fixative and CMC-Na1.5%as stability agent.The green pepper sauce thus processed was featured by fine color,good taste and aroma.

关 键 词：青胡椒酱 研制技术 口感分析 制备工艺 配方 

分 类 号：TS264[轻工技术与工程—发酵工程]