重庆小面油辣子的工业化制作工艺

Manufacture Technology of Chongqing Noodle Oil Chili

油辣子俗称辣椒油,是重庆小面的重要调味品,重庆小面的颜色、香气、口味均受到消费者喜爱。针对餐饮中的油辣子制作过程研究,将油辣子的制作工艺工业化。针对西南地区餐饮店重庆小面油辣子的制造方法,从原料端研究辣椒的种类特点及呈味物质;通过对其加工参数,利用感官风味分析、单因素试验及正交试验,确定工业化油辣子的配方及生产工艺的最优参数。通过专业的感官品评员品评打分,得出菜籽油熬制温度在150℃时加入辣椒等原料,加热时间90 s后,离火降温,此油辣子具有色泽亮红、油香突出、辣椒香浓郁、辣味适中的特点,为工业化应用及生产提供参考价值。

Oil spicy seed,commonly known as chili oil,is an important seasoning for Chongqing noodles.The color,aroma,and taste of Chongqing noodles are all loved by consumers.Research on the production process of oil chili in catering and industrialize the production process of oil chili.Based on the manufacturing method of Chongqing Xiaomian oil spicy pepper,a restaurant in the southwest region,the types,characteristics,and fiavor substances of chili peppers are studied from the raw material side.Through sensory fiavor analysis,single factor experiments,and orthogonal experiments on its processing parameters,the optimal parameters for the formula and production process of industrial chili oil are determined.Use rapeseed oil,add chili peppers and other raw materials at a boiling temperature of 150℃,and heat for 90 seconds.Through the evaluation of professional sensory evaluators,the product has the characteristics of bright red color,prominent oil aroma,rich chili aroma,and moderate spicy taste,providing reference value for industrial application and production.