| 青花椒酱的生产工艺研究 |
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| 引用本文： | 史碧波,罗晓妙.青花椒酱的生产工艺研究[J].西昌学院学报(自然科学版),2010,24(3):36-39. |
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| 作者姓名： | 史碧波 罗晓妙 |
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| 作者单位： | 西昌学院,四川,西昌,615013 |
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| 基金项目： | 西昌学院硕士科研启动基金资助 |
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| 摘 要： | 以青花椒为主要原料,研究了护色、配方、稳定性等工艺条件,确定青花椒酱的生产工艺。结果表明:产品的最佳配方为青花椒14.7%、胡椒粉2.0%、食盐4.0%、芝麻粉8.7%、姜和蒜2.0%、味精1.3%、香油6.7%、水60.7%,并以0.4%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花椒酱。
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| 关 键 词： | 青花椒 花椒酱 调味料 感官评定 |
Study on Producing Technology of Zanthoxylum Schinifolium Sieb.et Zucc Sauce |
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| SHI Bi-bo,LUO Xiao-miao.Study on Producing Technology of Zanthoxylum Schinifolium Sieb.et Zucc Sauce[J].Journal of Xichang College,2010,24(3):36-39. |
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| Authors: | SHI Bi-bo LUO Xiao-miao |
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| Institution: | (Xichang College,Xichang,Sichuan 615013) |
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| Abstract: | To manufacture Zanthoxylum schinifolium Sieb.et Zucc sauce with Zanthoxylum schinifolium Sieb.et Zucc as the main raw material,the processing technology was researched with regard to color fixing,formulation and stability.The result showed that the best formula was Zanthoxylum schinifolium Sieb.et Zucc 14.7%,pepper 2.0%,salt 4.0%,sesame powder 8.7%,ginger and garlic 2.0%,MSG 1.3%,Sesame oil 6.7% and water 60.7%,as well as 0.4% Vitamin C as color fixative and 1.5%CMC-Na as stability agent.The Zanthoxylum schinifolium Sieb.et Zucc sauce thus processed was featured by fine color,excellent flavor and aroma. |
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| Keywords: | Zanthoxylum schinifolium Sieb et Zucc Zanthoxylum L sauce Condiment Sensory evaluation |
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