摘要
以干辣椒、大红袍花椒、青花椒为主要原料,对四川传统川菜辅料糊辣壳加工工艺优化进行研究。通过L9(33)正交实验优化配方,在单因素实验基础上,利用响应面法优化关键工艺参数。实验结果表明:干辣椒、大红袍花椒、青花椒对糊辣壳品质影响均达到显著水平(p<0.05),大红袍花椒对产品的影响最大,其次为青花椒,干辣椒的影响最小;各工艺参数对糊辣品质影响重要性为翻炒频次>油温>固液比>加工时间,其中油温对考察指标影响显著(p<0.05),而翻炒频次的影响极其显著(p<0.01);最佳加工工艺为:原料配方为干辣椒120 g+红花椒20 g+青花椒10 g,工艺参数为油温158℃、加工时间1.4 min、翻炒频次16 r/min,固液比28∶100,此时糊辣壳综合品品质最佳。
The dried pepper, red pepper and green pepper were taken as main material, the technological application of fired chill in Sichuan was studied.The best formula material was set by L9 （33） orthogonal test.On the single-factor test based on the response surface method, the processing parameters were optimized.Results were as followed.Dried pepper,red pepper and green pepper with the quality of burnt chili were significant（ p 〈0.05）. Red pepper had the biggest influence,and after it the green pepper.Dried pepper had the least impact.The effect order of parameters of technology on the impact was cooking frequency, oil temperature, solid-liquid ratio, processing time.Oil temperature had significant effect on the indexes（ p 〈 0.05）.Cooking frequency on the fired chill was significance（ p 〈0.01 ）.The best processes was dried chillies 120 g, red peppers 20 g and green pepper 10 g, oil temperature of 158 ℃, processing time of 1.4 min, cooking frequency 16 r. min^-1, solid liquid ratio of 28： 100, which was required for the best quality of fired chill.
出处
《食品工业科技》
CAS
CSCD
北大核心
2016年第20期274-279,共6页
Science and Technology of Food Industry
基金
四川省教育厅重大培育项目(14CZ0033)
烹饪科学四川省高等学校重点实验室基金重点项目(13-PR04)
关键词
糊辣壳
工艺
优化
fired chill
technological
application
