藤椒油品质评价方法的研究

Study on the Evaluation Method of the Quality of Rattan Chilli Oil

藤椒油目前是区域特色调味品中最耀眼的新星,已被广大馆派川菜及其他菜系所使用。但是,目前对藤椒油研究报道极少,更没有对藤椒油品质评价方法的系统研究。基于此,采用感官评价和理化检测相结合的方法进行藤椒油品质评价方法的研究,确定作为藤椒油品质评价的关键衡量指标。为藤椒油生产标准化和工业化提供理论依据,对提高藤椒油品质有应用价值。

At present, rattan chilli oil is the most dazzling star in regional characteristic flavoring, has been used by the pavilion sent sichuan cuisine and other cuisines. But at present, there are few reports on the research of rattan chilli oil, and there is no systematic research on the quality evaluation method of rattan chilli oil. Based on this, the method for evaluating the quality of rattan chilli oil was studied by adopting the combination of sensory evaluation and physical and chemical testing methods, which was identified as a key measure of rattan chilli oil quality evaluation, to provide theoretical basis for the standardization and industrialization of the production of rattan chilli oil, which has the application value to improve the quality of rattan chilli oil.