HU Xiao-jing,FU Yan,YIN Ben-zhi.Study on the Processing Technology of Peanut Dregs Chili Sauce[J].Northern Horticulture,2012,36(09):159-161.
花生粕辣椒酱的加工工艺研究
- Title:
- Study on the Processing Technology of Peanut Dregs Chili Sauce
- 文章编号:
- 1001-0009(2012)09-0159-03
- Keywords:
- peanut dregs; chilli powder; chili sauce
- 分类号:
- TS 264.2+9
- 文献标志码:
- A
- 摘要:
- 以花生粕和丘北辣椒为主要原料开发研制营养丰富的调味酱。在单因素试验的基础上，通过L9（34）正交实验优化原料配比。结果表明：制作花生粕辣椒酱的最佳配方为：花生粕∶辣椒∶红糖∶昭通酱 为30∶14∶3.7∶9.6；用该配方和工艺生产的花生粕辣椒酱红亮有光泽，微辣，味道醇厚协调。
- Abstract:
- The rich nutrition sauce was developed with peanut dregs and chilli as main material.On the basis of single factor experiment，by orthogonal test，the optimum formula for the product was determined as peanut dregs to chilli powder to brown-sugar to Zhaotong sauce was 30∶14∶3.7∶9.6.The color of peanut dregs chili sauce was red bright and luster，piquancy was unadulterated and suitable，fragrance was pleasant when used this processing technology and recipes.
参考文献/References:
[1]赖晓英,贺稚非,吴丽红.辣椒的研究及开发现状[J].中国调味品,2006(3):19-22.
[2]王维亮.辣椒精深加工项目的探讨和介绍[J].辣椒杂志,2009(2):34-37.
[3]崔伏香,刘玺,朱维军.花生仁果仁加工大全[M].郑州:中原农民出版社,2009:1-2.
[4]梅娜,周文明,胡晓玉,等.花生粕营养成分分析[J].西北农业学报,2007,16(3):96-99.
[5]袁传祯,崔波,魏英勤,等.海带辣椒酱的研制[J].中国酿造,2008,199(22):97-99.
[6]黄海,李友广.果味辣椒酱的加工方法与配方[J].食品工业科技,2008,29(6):216-218.
[7]肖岚,熊敏,唐英明,等.糍粑麻椒酱的研制[J].中国调味品,2010,37(7):69-72.
[8]崔东波.海带牛肉辣椒酱的研制[J].中国调味品,2011,36(6):69-71.
[9]肖枫,康怀彬.牛肉香菇辣椒酱加工工艺的研究[J].食品科技,2006(12):97-99.
[10]金志刚.酱油酱类制作工[M].北京:中国劳动社会保障出版社,2007:107-113.
相似文献/References:
[1]杨海军,周小苹.辣椒粉固态培养灵芝菌丝体的培养基优化研究[J].北方园艺,2013,37(07):161.
YANG Hai-jun,ZHOU Xiao-ping.Study on Optimization of Solid Medium Containing Chili Powder for Ganoderma lucidum Culture[J].Northern Horticulture,2013,37(09):161.
备注/Memo
第一作者简介：胡小静（1981-），女，陕西西安人，硕士，讲师，现主要从事食品加工方面的研究工作。E-mail:45426883@qq.com。
基金项目：文山师专校级课题资助项目（08WSY02）。
收稿日期：2012-02-22