摘要
研究了具有营养保健功能的黑木耳辣酱的加工工艺,结果表明:最佳配方比例是干辣椒∶黑木耳∶酱油∶菜油为16∶7∶40∶11,最佳工艺条件为干辣椒吸水量1∶1.5,杀菌温度95℃、时间为10min。
Investigation on processing technology of hot pepper sauce with Auriculariaa uricula with nutritional and healthy functions was reported. The results showed that the optimum recipe was the ratio of dry hot pepper to Auriculariaa uricula to soybean sauce to vegetable oil was 16：7：40：11, the optimal condition of processing technique was the radio of dry hot pepper to the dosage of absodng water was 1：1.5, the temperature and time of heating 95℃, 10min.
出处
《食品科技》
CAS
北大核心
2007年第7期166-168,共3页
Food Science and Technology
关键词
黑木耳
干辣椒
生产工艺
Auriculariaa uricula
dry hot pepper
processing technology
