| 小米辣加工工艺研究 |
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| 引用本文： | 李光伦,姚安学,朱天福. 小米辣加工工艺研究[J]. 贵州农业科学, 2008, 36(5) |
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| 作者姓名： | 李光伦 姚安学 朱天福 |
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| 作者单位： | 贵州省兴义市两江绿色食品有限责任公司,贵州,兴义,562400;贵州省兴义市两江绿色食品有限责任公司,贵州,兴义,562400;贵州省兴义市农业局,贵州,兴义,562400 |
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| 摘 要： | 介绍了小米辣加工工艺的主要流程,对加工工艺中添加剂种类和用量进行了筛选试验.结果表明:风味改良剂A2用量0.25%,结构改良剂B2用量0.05%.防腐保鲜剂C3用量0.02%,护色调色剂D1用量0.10%为较佳的添加剂种类和用量,经质量检测,其产品形态、色泽、风味、脆度和质地保持了新鲜小米辣特色,腌制后小米辣的感官指标、理化指标和微生物指标都达到绿色食品酱腌菜中发酵性成菜感官要求.
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| 关 键 词： | 小米辣 加工工艺 添加剂 |
Study on the Processing Technology of Xiaomi Pepper |
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| LI Guang-lun,YAO An-xue,ZHU Tian-fu. Study on the Processing Technology of Xiaomi Pepper[J]. Guizhou Agricultural Sciences, 2008, 36(5) |
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| Authors: | LI Guang-lun YAO An-xue ZHU Tian-fu |
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| Abstract: | The shape,colour,flavor,crisp and quality of pickle Xiaomi pepper by added 4 additives with different concentrations in the processing was the same as fresh Xiaomi pepper and the indexes of sensory,physical chemistry and microorganism met the correlation standard. |
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| Keywords: | Xiaomi pepper processing technology additive |
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