摘要
以辣椒、面粉、海苔为主要原料,经过脱辣、混料、填充、熟化等工序制得海苔风味辣椒脆,通过脱辣试验和配方试验优化加工工艺。结果表明,辣椒脱辣的最佳条件为:浸泡时间150 min,料液比1∶20(g/mL),脱辣液15%碳酸钠和30%乙醇的体积比为4∶6;海苔辣椒脆芯料最佳配方为:面粉5 g,糯米粉7 g,海苔0.5 g,泡打粉0.2 g。用该工艺制作出的海苔辣椒脆呈鲜红色,有光泽,辣味适中,海苔风味明显,酥脆可口。
With chili,flour and seaweed as the main raw materials,the seaweed-flavored chili crisp was prepared by de-spicy,mixing,filling,ripening and so on.Optimization of processing technology was carried out through de-spicy and formulation experiments.The results showed that the optimum technology for de-spicy were as follows:soaking time 150 min,ratio of material to liquid 1∶20(g/mL),and volume ratio of de-spicy liquid 4∶6(15%sodium carbonate∶30%ethanol).The best formula for core material of seaweed chili crisp were:flour 5 g,glutinous rice flour 7 g,seaweed 0.5 g,and baking powder 0.2 g.The prepared chili crisp had bright red color and luster,medium spicy taste,obvious seaweed flavor,and crisp and delicious mouth feel.
作者
胡小静
李蕾
李付惠
乌绍能
韦昌鹏
HU Xiao-jing;LI Lei;LI Fu-hui;WU Shao-neng;WEI Chang-peng(College of Chemical and Engineering,Wenshan University,Wenshan 663000,China;College of Sanqi,Wenshan University,Wenshan 663000,China)
出处
《保鲜与加工》
CAS
2021年第5期91-96,共6页
Storage and Process
基金
云南省高校三七及地方特色食品开发利用工程研究中心项目
文山学院食品工艺学重点课程(WYZL180205)。
关键词
辣椒脆
脱辣
配方
工艺
chili crisp
de-spicy
formula
technology
