贵州糍粑辣椒的制作工艺

Optimization of the Processing Technology of Guizhou Ciba Chili

本研究以贵州花溪辣椒、遵义朝天椒、贵州灯笼椒3种干辣椒为主要原料;盐、姜、蒜、料酒、辣椒籽为辅料在传统糍粑辣椒制作基础上进行工艺优化。在单因素试验的基础上,采用Box-Behnken响应面法对糍粑辣椒进行工艺优化,确定最佳配比。研究表明:贵州花溪干辣椒、遵义干朝天椒、贵州干灯笼椒配比为3:2:3(2.60 g:1.70 g:2.60 g),姜蒜比为1:1(2.14 g:2.14 g),辣椒籽炒制时间为30 s(0.83 g),盐含量为1.50 g,料酒含量0.50 mL,煮制时间为6 min,此条件下制作的糍粑辣椒感官评分为93.87±1.60,制作出来的糍粑辣椒不仅色泽鲜艳、香味浓郁、辣感适中、质地均匀,风味独特,各项理化指标、微生物指标均符合贵州糍粑辣椒的地方安全标准,具有良好的产品质量特色,为糍粑辣椒的工业化开发和推广提供了一定的理论基础。

In this work,Huaxi pepper,Zunyi Chaotian pepper and Guizhou Lantern pepper were used as the main raw materials,and the salt,ginger,garlic,cooking wine and pepper seeds were used as supplementary materials to prepare Guizhou Ciba chili based on the traditional method.The Box-Behnken response surface method was used to optimize the processing of Ciba Chili and determine the optimum proportion based on the single factor experiment.The results showed that the ratio of Guizhou Huaxi pepper,Zunyi Chaotian pepper and Guizhou Lantern pepper was 3:2:3(2.60 g:1.70 g:2.60 g).The ratio of ginger to garlic was 1:1(2.14 g:2.14 g).The frying time of pepper seeds was 30 s(0.83 g).The salt content was 1.50 g.Liquor content was 0.50 mL and cooking for 6 minutes.The sensory score of the Ciba chili production reached 93.87+1.60 with bright color,aromatic flavor,moderate spicy feeling,uniform texture and unique flavor.All physical and chemical indexes and microbial indexes of the Ciba chili met the local safety standard of Guizhou Ciba chili,which had good product quality characteristics.It provided a theoretical basis for the industrial development and promotion of Ciba chili.