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川菜辣味调料中辣味物质的研究 总被引:2,自引:1,他引:1
本文着重阐明川菜常用辣味调料的辣味分类,辣味与其物质化学结构的关系-C9最辣规律和顺反异构对辣味的影响。对川菜常用辣味调料中的辣味物质及其化学结构进行了探讨。 相似文献
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上海人不太爱吃辣,当地菜也大多偏甜.而且好像做什么菜都要放点糖,就是上海菜当中的辣味调料“八宝辣酱”也偏甜。可这几年,辣味菜品在上海有上升的趋势,麻辣烫、水煮肉片、辣子鸡、麻辣小龙虾这类菜,在各餐馆都能见到。红汤、红菜,辣味冲天,吃得一些上海人口干舌燥内火生。这些辣菜“红”了一条街,富了若干店,也的确给上海菜带来了不小影响。 相似文献
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该研究将辣感指标拆分成4个刺激指标:灼热感、刺痛感、麻木感、整体辣感,以辣椒、胡椒、生姜为辣味原料,添加大蒜、芥末作为辣感指标比对对象,在15cm非结构化线性量度尺上进行打分,研究辣椒、胡椒、生姜的辣味相关性。结果表明:对于灼热感而言,胡椒相对于其他明显较低,辣椒、生姜大致相同,无显著性差异;对于刺痛感而言,辣椒、胡椒、生姜均大致相同,无显著差异,从均值上看,生姜略高于其他;对于麻木感而言,胡椒与辣椒相差甚微,无显著差异,辣椒与生姜之间差距也不明显;对于整体辣感而言,胡椒相对于其他明显较低,辣椒、生姜大致相同,无显著差异,其中生姜略高一点。 相似文献
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剁椒盐渍保藏过程中产生约15%的盐渍辣椒汁,该研究将干辣椒与其混合制备辣椒酱,通过气质联用(GC-MS)法分析辣椒酱的挥发性成分,并采用单因素和正交试验优化干红椒与盐渍辣椒汁制备辣椒酱的复水条件。结果表明,盐渍辣椒汁适宜的干红椒品种为天鹰椒;最佳复水条件为:干红椒与盐渍辣椒汁质量比为1∶4,复水温度30 ℃,复水时间5 d。在此优化条件下,色彩饱和度37.23,干红椒复水比3.24,综合加权评分为13.44。干红椒与盐渍辣椒汁制得的辣椒酱检测出23种挥发性成分,其中酸类化合物有6种、醛类7种、酯类3种、醇类2种、烯烃类2种、酮类2种及其他类1种,感官评分为20.2分。该辣椒酱品质优良,具有一定市场开发价值。 相似文献
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《中外食品工业信息》2012,(4):43-43
生产企业:四川汉源五丰黎红食品有限公司关键字:创新细分品类川菜品牌化每个进入调味品行业的企业都应该冷静的认识到,创新细分品类比价格战更为重要,而且是企业发展的长远之计,而且许多细分品类只是处于初级阶段,行业不成熟,品牌格局胜负、排名未定,正是大展身手的好时机。例如调味油行业,就有花椒油、香葱油、蒜油等细分品类, 相似文献
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Despite of solvent extracted spice oleoresin having many advantages over ground spices, its sensitivity to light, heat and oxygen is a disadvantage. One approach to overcome this is microencapsulation. The present work reports on microencapsulation of black pepper oleoresin by spray-drying, using gum arabic and modified starch as wall materials. The microcapsules were evaluated for the content and stability of volatiles, non-volatiles, total piperine and entrapped piperine for six weeks. Gum arabic offered greater protection to the pepper oleoresin than modified starch, as seen from the t1/2, time required for a constituent to be reduced to 50% of its initial value. 相似文献
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E. Malchev N. Ioncheva S. Tanchev K. Kalpakchieva 《Molecular nutrition & food research》1982,26(5):415-420
The quantitative changes in the main carotenoids (capsorubin, capsanthin, β + χ-carotene, zeaxanthin + lutein) of red pepper powder and dried red pepper during the storage have been investigated. Four drying temperature conditions such as 60, 70, 80 and 90 °C have been used. The total pigment of the dried red pepper was found to be slightly affected by the drying temperature. During the storage, the stability of the main carotenoids was dependent on the drying conditions of the product. The rate constants of degradation and the half-life period of the main pigments have been calculated under these 4 temperature conditions, too. 相似文献