辣味食品辣度量化分级技术研究

Classification Study on Piquancy Degree of Piquancy Food

本文针对贵阳地区消费人群对辣味食品辣度的感官评价进行了调查,定量分析了不同辣度辣味食品中辣椒碱的含量,依据感官辣度和辣味食品中辣椒碱的含量,对辣味食品的辣度进行了量化,并分为4级:1级(微辣;辣椒碱含量<0.30%)、2级(中辣;辣椒碱含量0.30%～0.50%)、3级(辣;辣椒碱含量0.50%～0.70%)、4级(很辣;辣椒碱含量>0.80%)。在考虑辣椒原料综合利用的基础上,设计了定量添加辣椒精以生产不同辣度辣味食品的工艺路线。

In this paper, it investigated that people could judge the piquancy degree of piquancy food only by sensory estimation in Guiyang Region. Hence the content of capsalcine in different piquancy food was determined. The piquancy degree of piquancy food was graded by the results of sensory estimation for capsalcine content in piquancy food. There are： 1 grade（mild piquancy, content of capsalcine〈0.30%）, 2 grade （middling piquancy, content of capsaicine 0.30%～0.50%）, 3 grade （piquancy, content of capsaicine 0.50%～0.70%） and 4 grade （very piquancy, content of capsalcine 〉 0.80%）. The paper also discussed the production process of different piquancy degree in foods in order to utilize the raw material of capsicum in reason.