摘要
以野山椒、越野椒、红干椒和灯笼椒为原料,通过感官评分的方法,探究了4种烤香型辣椒粉的最佳加工工艺。结果表明,烤香型辣椒粉的最优烘烤工艺会因原料的不同而有所区别,当烘烤温度为115℃,烘烤时间为15 min时,4种辣椒粉均能达到较为理想的烤香效果。
Four kinds of baked capsicum powder including red cluster pepper,yue ye pepper,chili hot pepper and bell pepper are studied,and their optimum processing technologies are obtained through sensory score.Results show that the optimal processing technologies of the four capsicum powder are some different,temperature 115 ℃ and time 15 min are the best baking conditions.
出处
《农产品加工（下）》
2012年第1期113-115,共3页
Farm Products Processing
关键词
烤香辣椒粉
不同类型
加工工艺
感官评分
baked capsicum powder
different types
processing technology
sensory score
