摘要
试验对冠农果茸浓缩辣椒酱的辣度进行了粗分级,通过对不同浓度辣椒碱溶液的感官评定,辅以SHU指数计算,将其辣度分为轻辣,微辣,中辣,特辣四个等级。提取辣椒碱是以丙酮为浸提溶剂,其最佳提取工艺条件为:温度60℃,时间70 min,料液比(m∶V)为1:10时,得到浓缩辣椒酱中辣椒碱含量达到0.398%。
In this research, the coarse classification of pungency level of Chilli paste from Guannong fruit firm was studied. According to the different concentration capsaicin solution of sensory evaluation, and by SHU indices, its spicy is divided into 4 grades： light spicy, mild spicy, spicy, special spicy. Extraction solvents are acetone-extract of capsaicin and its optimal extraction conditions： 60 ℃, 70 min, feed liquid ratio is 1 ： 10 （m ： V）. The content ofcapsaicin in chilli paste is 0.398%.
出处
《食品工业》
北大核心
2013年第6期124-127,共4页
The Food Industry
关键词
辣椒酱
辣度分级
辣椒碱
chilli paste
classification of pungency level
capsaicin
