摘要
研究以云南小米辣和大蒜为主要原料制备蒜蓉油米辣的生产工艺。以油米辣的感官评定为指标,进行优化设计,确定最佳工艺参数为:小米辣50%,菜籽油30%,大蒜8%,食盐8%,味精2%,柠檬酸0.1%,异抗坏血酸钠0.1%。该配方的蒜蓉油米辣,其各项指标均符合要求。
The objective of the study was to prepare oil cooked xiaomi chilli with garlic. The experiment was optimized by sensory evaluation of oil cooked xiaomi chilli. The results showed that the optimum ratio was： xiaomi chilli 50%, colza oil 30%, garlic 8%, salt 8%, monosodium glutamate 2%, citric acid 0.1%, sodium D-isoascorbate 0. 1%, food industry. The index of the product meets the requirement of
出处
《中国调味品》
CAS
北大核心
2011年第11期35-37,共3页
China Condiment
关键词
小米辣
蒜蓉
油米辣
工艺
辣椒
xiaomi chilli
garlic
oil cooked xiaomi chilli
technology
hot pepper
