复水干红椒调味酱工艺研制

Study on the Technology of Rehydrated Dried Red Chili Sauce

以干红辣椒、盐渍辣椒汁为原料,白砂糖、味精、大蒜、生姜为辅料,采用正交试验确定了调味辣椒酱的最佳工艺:干辣椒与盐渍辣椒汁以1∶5常温复水3 d,白砂糖添加量12%、大蒜添加量8%、生姜添加量4%、发酵时间15 d,所得产品色泽鲜红、料质均匀、酱体粘稠适中、辣味突出、风味协调。

Using dried red chili and pickled chili juice as the raw materials and granulated sugar,monosodium glutamate,garlic and ginger as the auxiliary materials,the optimum technology of seasoning chili sauce is determined by orthogonal experiment as follows:the ratio of dried chili to pickled chili juice is 1∶5,being rehydrated at room temperature for 3 d,the additive amount of granulated sugar is 12%,the additive amount of garlic is 8%,the additive amount of ginger is 4%,the fermentation time is 15 d,the obtained product has bright red color,uniform texture,medium consistency,prominent pungency and harmonious flavor.