التفاصيل البيبلوغرافية
| العنوان: |
青海省循化辣椒调味油的加工工艺优化及品质分析. (Chinese) |
| Alternate Title: |
Optimization of Processing Technology and Quality Analysis of Xunhua Chili Seasoning Oil in Qinghai Province. (English) |
| المؤلفون: |
魏许召, 高一达, 程庆斌, 刘荟萃 |
| المصدر: |
China Condiment; May2024, Vol. 49 Issue 5, p89-96, 8p |
| مصطلحات موضوعية: |
RAPESEED oil, TECHNOLOGY, CHILI powder, PUNGENCY |
| مصطلحات جغرافية: |
QINGHAI Sheng (China) |
| Abstract (English): |
In this test, with Xunhua chili and rapeseed oil in Qinghai province as the main raw materials, spices are added to boil the rapeseed oil to a certain temperature, and then the crushed chili is immersed in oil to prepare Xunhua chili seasoning oil. The effects of pulverization degree, oil immersion temperature, oil immersion time and ratio of solid to liquid on the color and sensory quality of Xunhua chili seasoning oil are investigated by single factor test to determine the best processing technology. In order to study the effect of the interaction of single factors on the quality of Xunhua chili seasoning oil more accurately, L9(34) orthogonal test with four factors and three levels is designed to optimize the processing technology of Xunhua chili seasoning oil. In order to evaluate the quality of Xunhua chili seasoning oil, four kinds of common chili are selected to prepare chili seasoning oil under the optimal conditions, and their quality is compared with that of Xunhua chili seasoning oil, including sensory evaluation, color and electronic nose. The results show that Xunhua chili seasoning oil prepared under the conditions of chili pulverization degree of 40 meshes, oil immersion temperature of 165 ℃, oil immersion time of 25 min and solid-liquid ratio of 1∶8.5 has good color and sensory quality. Compared with other kinds of chili seasoning oils, the aroma of Xunhua chili seasoning oil is stronger, the spiciness is lighter, which is in line with the characteristics of “fragrant but not spicy”. [ABSTRACT FROM AUTHOR] |
| Abstract (Chinese): |
试验以青海省循化辣椒和菜籽油为主要原料, 加入香料将菜籽油熬制到一定温度后放入粉碎后的 辣椒进行油浸, 从而制成循化辣椒调味油。利用单因素试验考察辣椒粉碎程度、油浸温度、油浸时间和 料液比对循化辣椒调味油色泽和感官品质的影响, 确定最佳加工工艺。为了更准确地研究单因素之间 的交互效应对循化辣椒调味油品质的影响, 设计四因素三水平 L9(34) 正交试验优化循化辣椒调味油的 加工工艺。为评价循化辣椒调味油的品质, 选用4种常见辣椒并在最佳条件下制作辣椒调味油, 与循化辣 椒调味油品质进行对比分析, 包括感官评定、色泽、电子鼻。结果表明, 在辣椒粉碎程度 40 目、油浸温度 165 ℃、油浸时间 25 min、料液比 1∶8.5 的条件下制作的循化辣椒调味油具有良好的色泽和感官品质。 与其他品种辣椒调味油相比, 循化辣椒调味油的香味更浓郁, 辣味更小, 符合“香而不辣”的特点。 [ABSTRACT FROM AUTHOR] |
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| قاعدة البيانات: |
Complementary Index |
