摘要
辣椒油是我们日常生活中常用的一种调味用油,其品质除了由原料品质决定以外,加工工艺也很重要。本文主要对不同时刻的辣椒油进行理化检测,分析研究辣椒油制作过程中色泽、黏度、酸价等品质变化,以及利用电子舌对其进行味觉分析。
Chili oil is commonly used in our daily life a seasoning oil, its quality in addition to raw material quality decided by accident, processing technology is also very important. This paper mainly physical test on different time chili oil,analysis of color, viscosity, acid value and quality of hot pepper oil production process changes, and analysis it＆#39;s taste by Smartongue.
出处
《食品研究与开发》
CAS
北大核心
2014年第11期91-93,共3页
Food Research and Development
基金
江苏省"研究生培养创新计划"
项目编号:CXLX13_902
关键词
电子舌
辣椒油
品质变化
检测分析
Smartongue
chili oil
quality change
detection and analysis
