摘要
介绍了山葵油米辣的加工技术及生产工艺的操作要点。对小米辣、菜籽油、山葵和大蒜等因素进行正交试验,结果表明,各因素对产品质量的影响顺序为小米辣>山葵>大蒜>菜籽油,最佳配方为小米辣50%、菜籽油30%、山葵2%、大蒜6%。
The paper introduced the technology and procedure in the preparing of oil cooked Capsicum frutescens L. with Wasabi japonica Mastum. The experiment was optimized by orthogonal test. The results showed that the effect of the factors was Capsicum frutescens L., Wasabi japonica Mastum, garlic, colza oil, and the optimum ratio was： Capsicum frutescens L. 50%, colza oil 30%, Wasabi japonica Mastum 2%, garlic 6%.
出处
《食品科技》
CAS
北大核心
2012年第2期137-139,共3页
Food Science and Technology
关键词
小米辣
山葵
油米辣
Capsicum frutescens L.
Wasabi japonica Mastum
oil cooked Capsicum frutescens L. chilli
