摘要
辣椒油是一种常用的调味油,它既可以作为调味料直接食用又可以作为原料加工各种调味品,适用于烹调各色菜肴以及凉菜的拌制。影响辣椒油品质的因素有很多,主要对不同辣椒制成的辣椒油的红度、辣椒素含量等指标进行分析,证明不同辣椒对辣椒油品质的影响有明显的区别。
Chili oil is a kind of edible seasoning oil,it can be used as seasoning eaten directly or as raw material processed into various condiments,it is suitable for cooking various dishes and the mixing of cold dish.This paper mainly analyzes the indexes of its red value and the capsaicin content etc.of different chili oils and it is proved that different chilies have obvious differences on quality of chili oil.
出处
《中国调味品》
CAS
北大核心
2014年第11期10-12,22,共4页
China Condiment
基金
江苏省"研究生培养创新计划"(CXLX13-902)
关键词
不同辣椒品种
辣椒油
理化指标
电子舌
different varieties of chilies
chili oil
physical and chemical indicators
Smartongue
