营养风味辣椒酱工艺的研制

Study on the Technology of Nutritional Flavor Chili Sauce

以发酵好的辣椒酱为原料,花椒、花生、芝麻等作为辅料进行营养风味辣椒酱的研制,探讨了油脂、花椒、花生、芝麻及鲜味剂的用量对辣椒酱的影响,确定了较佳营养风味辣椒酱的配方。

The fermented chili sauce is used as raw material, pepper, peanut and sesame are used as supplementary materials to study the nutritional flavor chili sauce. The effects of dosage of oil, pepper, peanut, sesame and dosage of tasty agent on chili sauce are discussed. The optimum process formula of nutritional flavor chili sauce is determined.