风味辣椒酱加工工艺研究

实验以新鲜的红辣椒、大蒜、生姜和食盐、蔗糖、白酒、花椒、八角、香叶、黑胡椒等为原辅料,加入乳酸菌菌粉进行发酵,经调配、炒制等工序制作了一种风味独特的辣椒酱制品。实验中使用滴定法测定辣椒酱的总酸度,分光光度法测定辣椒酱的亚硝酸盐含量。通过正交试验,确定风味辣椒酱发酵时的原辅料配方及炒制时的辅料配方。结果表明:风味辣椒酱发酵过程中辅料的最佳配方为食盐4%、糖6%、生姜4%、大蒜8%和白酒2%,此时,测得风味辣椒酱的亚硝酸盐含量为3.51mg/kg,总酸度为0.372%;风味辣椒酱炒制过程中香辛料的优化配方是花椒粉0.1%、香叶粉0.15%、八角粉0.1%和黑胡椒粉0.1%,此时,风味辣椒酱的感官评分为91分。

Study on the Processing Technology of Flavor Chili Sauce

Fresh red chili, garlic, ginger, salt, sucrose, liquor, Chinese prickly ash, star anise, fragrant leaves, black pepper and other raw materials are added to ferment with Lactobacillus powder. A kind of chili sauce with unique flavor is prepared by mixing and frying.The total acidity of chili sauce is determined by titration method and the nitrite content of chili sauce is determined by spectrophotometry. Orthogonal experiments are conducted to determine the formula of raw materials and auxiliary materials for flavor chili sauce during fermentation and the formula of auxiliary materials during frying. The results show that the optimum formula of the auxiliary materials is salt of 4%, sugar of 6%, ginger of 4%, garlic of 8% and liquor of 2%, at this time, the nitrite content of the flavor chili sauce is 3.51 mg/kg , and the total acidity is 0.372%.The optimum formula of spices in the frying process of chili sauce is Chinese prickly ash powder of 0.1%, fragrant leaf powder of 0.15%, star anise powder of 0.1% and black pepper powder of 0.1%, at this time, the sensory score of chili sauce is 91 points.