| 不同类型辣椒粉烘烤工艺优化研究 |
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| 引用本文： | 熊学斌,夏延斌.不同类型辣椒粉烘烤工艺优化研究[J].农产品加工．学刊,2012(1):113-115. |
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| 作者姓名： | 熊学斌 夏延斌 |
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| 作者单位： | 湖南农业大学食品科技学院,国家蔬菜加工技术研发分中心,湖南长沙410128 |
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| 摘 要： | 以野山椒、越野椒、红干椒和灯笼椒为原料,通过感官评分的方法,探究了4种烤香型辣椒粉的最佳加工工艺。结果表明,烤香型辣椒粉的最优烘烤工艺会因原料的不同而有所区别,当烘烤温度为115℃,烘烤时间为15 min时,4种辣椒粉均能达到较为理想的烤香效果。
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| 关 键 词： | 烤香辣椒粉 不同类型 加工工艺 感官评分 |
Optimization of Different Capsicum Powder Baking Technique |
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| XIONG Xue-bin
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XIA Yan-bin.Optimization of Different Capsicum Powder Baking Technique[J].Nongchanpin Jlagong.Xuekan,2012(1):113-115. |
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| Authors: | XIONG Xue-bin XIA Yan-bin |
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| Institution: | (College of Food Science and Technology,National R&D Center For Vegetable Processing,Hu’nan Agricultural University, Changsha,Hu’nan 410128,China) |
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| Abstract: | Four kinds of baked capsicum powder including red cluster pepper,yue ye pepper,chili hot pepper and bell pepper are studied,and their optimum processing technologies are obtained through sensory score.Results show that the optimal processing technologies of the four capsicum powder are some different,temperature 115 ℃ and time 15 min are the best baking conditions. |
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| Keywords: | baked capsicum powder different types processing technology sensory score |
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