| 山葵油米辣的研制 |
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| 引用本文： | 任洪冰,程春生,覃宇悦,孙莎,张智宏.山葵油米辣的研制[J].食品科技,2012(2):137-139. |
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| 作者姓名： | 任洪冰 程春生 覃宇悦 孙莎 张智宏 |
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| 作者单位： | 云南宏斌绿色食品有限公司;昆明理工大学化学工程学院 |
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| 摘 要： | 介绍了山葵油米辣的加工技术及生产工艺的操作要点。对小米辣、菜籽油、山葵和大蒜等因素进行正交试验,结果表明,各因素对产品质量的影响顺序为小米辣>山葵>大蒜>菜籽油,最佳配方为小米辣50%、菜籽油30%、山葵2%、大蒜6%。
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| 关 键 词： | 小米辣 山葵 油米辣 |
The processing technology of oil cooked Capsicum frutescens L.with Wasabi japonica Mastum |
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| REN Hong-bing,CHENG Chun-sheng,QIN Yu-yue,SUN Sha,ZHANG Zhi-hong.The processing technology of oil cooked Capsicum frutescens L.with Wasabi japonica Mastum[J].Food Science and Technology,2012(2):137-139. |
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| Authors: | REN Hong-bing CHENG Chun-sheng QIN Yu-yue SUN Sha ZHANG Zhi-hong |
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| Affiliation: | 1.Yunan Hongbin Green Food Co.Ltd.,Jiangchuan 652600;2.Institute of Chemical Engineering,Kunming University of Science and Technology,Kunming 650224) |
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| Abstract: | The paper introduced the technology and procedure in the preparing of oil cooked Capsicum frutescens L.with Wasabi japonica Mastum.The experiment was optimized by orthogonal test.The results showed that the effect of the factors was Capsicum frutescens L.,Wasabi japonica Mastum,garlic,colza oil,and the optimum ratio was: Capsicum frutescens L.50%,colza oil 30%,Wasabi japonica Mastum 2%,garlic 6%. |
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| Keywords: | Capsicum frutescens L Wasabi japonica Mastum oil cooked Capsicum frutescens L chilli |
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