摘要
研究小米辣的无硫泡制工艺。超声法提取中草药,通过正交试验筛选浸泡液的配方。结果表明最佳浸泡液配方为无碘盐18%,中草药提取液0.30%、冰醋酸0.15%、乳酸钙0.05%。泡制的小米辣色泽自然,缓和了辣味,无SO2残留,保障了食用安全性。
Capsicum sulfur-free Brewed process was studied.Ultrasonic extraction of Chinese herbal medicine,Immersion formula was selected by orthogonal test.The results showed that the best Immersion formula was 18% of non-iodized salt,herbal extract 0.30%,0.15% acetic acid,calcium lactate 0.05%.Brewed Capsicum natural color,ease of spicy,no SO2 residue to protect the food security.
出处
《中国调味品》
CAS
北大核心
2011年第7期65-68,共4页
China Condiment
基金
重庆市经信委产学研项目(09-CXY-67)
