正交试验优化复合调味品木姜子油泼辣椒酱工艺研究

Study on Optimizing the Technology of Compound Condiment of Litsea pungens Oil Spilled Chili Sauce by Orthogonal Test

在传统四川凉山地区辣椒酱的加工工艺基础上,对木姜子、辣椒面、菜籽油和油的加热温度等进行单因素试验和正交试验,以感官特性为评价指标,确定了复合调味品木姜子油泼辣椒酱的最佳配方。结果表明:在基础配方不变的情况下,影响辣椒酱品质的是木姜子添加量>菜籽油添加量>辣椒面添加量>泼油的油温,即木姜子添加量为8%,菜籽油添加量为45%,辣椒面的添加量为20%,泼油的温度为220℃。在此条件下,该产品颜色红褐相间,色泽红亮,香味四溢,是一种营养价值较高的辣椒酱。

Based on the traditional processing technology of chili sauce in Liangshan area of Sichuan Province,the optimum formula of compound condiment chili sauce is determined by single factor test and orthogonal test for,Litsea pungens,chili powder,rapeseed oil and oil heating temperature taking sensory characteristics as the evaluation index.The results show that under the same basic formula,the quality of chili sauce is affected by the additive amount of Litsea pungens,rapeseed oil,chili powder and oil spilling temperature,that is,the additive amount of Litsea pungens is 8%,the additive amount of rapeseed oil is 45%,the additive amount of chili powder is 20%and the oil spilling temperature is220℃.Under these conditions,the product is red and brown with bright color,fragrant flavor,with higher nutritional value.