辣椒品种对凉拌菜感官品质的影响

Effect of Pepper Varieties on Sensory Quality of Cold Dish

麻酱拉皮是东北著名凉拌菜,通过对麻酱拉皮中所使用的辣椒品种进行研究,使用单因素实验及感官分析对菜品感官及辣度进行评价。结果表明,干辣椒在凉拌菜中增辣效果不如辣椒油且二者增辣效果基本与辣椒辣度呈正比。最后得出的最佳辣度制作工艺为:拉皮250g、黄瓜50g、胡萝卜50g、香菜适量、蒜20g、麻酱50g、酱油20g、食醋15g、盐1g、朝天椒或小米辣制作的辣椒油7. 5g-12. 5g。

Sesame paste and tossed clear noodles with sauce is a famous cold dish in Northeast China. In this paper,the pepper varieties used in sesame paste and tossed clear noodles with sauce were studied. Through single factor experiment and sensory analysis,the sensory and spicy degree of dishes were evaluated. The results showed that the effect of dried chilli was not as good as that of chilli oil,and the spicy effect of the two is directly proportional to the spicy degree of pepper. Finally,the best processing technology is: 250 g for Sesame paste and tossed clear noodles with sauce,50 g for cucumber,50 g for carrot,50 g for coriander,20 g for garlic,50 g for marmalade,20 g for soy sauce,15 g for vinegar,1 g for salt,7. 5 g-12. 5 g for Capsicum frutescens var or capsicum frutescens.