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| 辣椒深加工工艺研究 | |
| 引用本文： | 郑新荣 古奕东. 辣椒深加工工艺研究[J]. 河南科学, 1992, 10(3): 291-295 |
| 作者姓名： | 郑新荣 古奕东 |
| 作者单位： | 河南省科学院生物研究所，河南省科学院生物研究所，河南省科学院生物研究所，河南省科学院生物研究所，河南省科学院生物研究所，河南省科学院生物研究所 郑州 450003，郑州 450003，郑州 450003，郑州 450003，郑州 450003，郑州 450003 |
| 摘 要： | 辣椒成熟果实,红色.含有辣味成分及天然色素成分,根据结构特异性,采用碱性低度乙醇分离,制成纯真辣味调味品——辣椒精,及无异味、辣味、染色能力很强的天然色素辣椒橙. |
| 关 键 词： | 辣椒 辣椒精 辣椒橙 酰胺 复烯醇类 |
STUDY OF DEEP PROCESSING TECHNOLOGY OF CHILLI |
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| Zheng Xinrong Hu Yiliang Yuan Xian Gu Yidong Zhhou Changshan. STUDY OF DEEP PROCESSING TECHNOLOGY OF CHILLI[J]. Henan Science, 1992, 10(3): 291-295 | |
| Authors: | Zheng Xinrong Hu Yiliang Yuan Xian Gu Yidong Zhhou Changshan |
| Abstract: | As rcd mature fruit of Capsicum frutecens L. of Solanaceae, chilli Contain the hot component that can be used as flavouring and the natural pigment that can be used as colouring agent. Accrding to their diffcrent structure, making use of alkaling low concentration alcohol, we can separate them and process a flavouring that have a good hot taste, Tinctura capsici, and a natural food pigment that have noe peculiar smell, and hot taste, Chilli orange. |
| Keywords: | Chilli Tinctura capaici Chilli orang Amidoid Diploenoloid |
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