摘要
针对辣椒酱腌制过程中出现的产品脆性变软和颜色加深等问题,对辣椒酱的硬化保脆和护色等工艺进行了探索。通过正交试验,筛选出最佳的保脆条件为加入0.08%的氯化钙、1.7%的明矾作为保脆剂,平衡2h;最佳的护色剂组合为0.005%亚硫酸氢钠+0.1%柠檬酸+0.02%EDTA,经过0.5h的平衡后进行腌制。腌制后的辣椒酱保留了天然脆性和自然色泽,腌制过程中添加适量的大蒜和姜汁有利于辣椒酱风味的形成。
To deal with the softening and color intensifying problems in pickling pepper sauce, we studied the brittleness-keeping and color retention technique of pepper sauce. After orthogonal experiment we found that the relative optimum brittleness-keeping condition was: Calcium chloride 0.08%, alum 1.7% as brittleness agents, equilibrating for 2 hours. And the relative optimum color retention treatment was: using sodium bisulfite 0.005%, citric acid 0.1% and EDTA 0.02% as the color retention agents and equilibrating for half an hour. Finally we had got pepper sauce retented the natural color and brittleness itself. And that proper amount of garlic and ginger added during pickling made for the flavor of pepper sauce.
出处
《中国调味品》
CAS
北大核心
2005年第7期20-25,共6页
China Condiment
关键词
辣椒酱
护色
保脆
pepper sauce
color retention technique
brittleness-keeping
