摘要
研究麻辣火锅底料中常用配料对辣椒素类物质的影响,结果表明:酵母膏、豆瓣、生姜、大蒜不影响麻辣火锅底料中辣椒素类物质的含量,花椒、草果、八角、丁香因为自身含有辣椒素类物质,从而增加麻辣火锅底料中辣椒素类物质的含量,花椒、草果、八角、丁香辣椒素类物质的含量的分别为0.0082,0.0051,0.0329,0.0116g/kg。
Study the effect of commonly used ingredients on capsaicinoids in spicy hotpot seasoning.The results show that yeast extract,watercress,ginger,garlic do not affect the content of capsaicinoids in spicy hotpot seasoning;Chinese prickly ash,amomum tsao-ko,star anise,clove can increase the content of capsaicinoids in spicy hotpot seasoning because they all have capsaicinoids themselves,and the content is 0.0082,0.0051,0.0329,0.0116 g/kg respectively.
作者
唐毅
张丽
李杨梅
王森
陈小容
TANG Yi;ZHANG Li;LI Yang-mei;WANG Sen;CHEN Xiao-rong(Chongqing Hotpot Condiment and Dishes Engineering Technology Center,Chongqing Dezhuang Agricultural Products Development Co.,Ltd.,Chongqing 401336,China)
出处
《中国调味品》
CAS
北大核心
2018年第8期107-111,共5页
China Condiment
关键词
麻辣火锅底料
常用配料
辣椒素类物质
spicy hotpot seasoning
commonly used ingredients
capsaicinoids
