摘要
实验对青椒香辣酱护绿护脆工艺进行研究,通过正交试验确定最佳工艺条件:护脆处理:0.35%CaCl2和0.5%海藻酸钠中浸泡青椒10min;护绿处理:0.3%柠檬酸和0.5%异Vc钠溶液,65℃水浴25min;炒制条件:100℃,5min;杀菌条件:90℃杀菌10min。
The green-protecting and crisp-keeping technology of fragrant sauce made of green peppers was studied through the orthogonal test. The optimum process conditions were obtained： crisp-keeping handling： green peppers soaked in 0. 35% CaCl2 and 0. 5% sodium alglnate solution for 10 min; green-protecting treatment ： water bathed in 0.3% citric acid and 0.5% iso-Vc sodium solution 65 ℃, 25 min; frying conditions： 100 ℃,5 min; sterilization condition： 90 ℃ sterilization 10 min.
出处
《中国调味品》
CAS
北大核心
2011年第2期85-86,104,共3页
China Condiment
关键词
青椒
香辣酱
护绿
护脆
green pepper
fragrant sauce
green-protecting
crisp-keeping
