| 胡小静,李 蕾,李付惠,乌绍能,韦昌鹏.海苔辣椒脆的研制[J].保鲜与加工,2021,21(5):91~96 |
| 海苔辣椒脆的研制 |
| Preparation of Seaweed Chili Crisp |
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| DOI： |
| 中文关键词: 辣椒脆 脱辣 配方 工艺 |
| 英文关键词:chili crisp de-spicy formula technology |
| 基金项目: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） |
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| 中文摘要: |
| 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。 |
| 英文摘要: |
| 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. |
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