摘要
研究小米辣泡制前处理的护色保脆工艺。单因素试验表明小米辣烫漂温度为55℃、时间20 min、pH 4.0;正交试验表明最佳护色保脆液配方为焦亚硫酸钠0.02%、柠檬酸0.10%、氯化钙0.10%、D-异抗坏血酸钠0.05%。泡制后的小米辣保留了天然脆性、自然色泽和优良口感。
Brewed Capsicum pretreatment process of color protection and crispness was studied.Single factor test showed that the Capsicum blanching temperature was 55 ℃,time of 20min,pH value of 4.0;orthogonal test showed that the best color protection and crispness solution formula of 0.02% sodium metabisulfite,citric acid 0.10%,calcium chloride 0.10%,D-sodium erythorbate 0.05%.Brewed Capsicum preserved the natural brittleness,natural color and good taste.
出处
《中国调味品》
CAS
北大核心
2011年第4期66-68,75,共4页
China Condiment
基金
重庆市经信委产学研技术创新项目资助(09-cxy-67)
关键词
小米辣
保脆
护色
正交试验
capsicum
crispness
color protection
orthogonal test
