Study on Production Technology and Standardization of Spicy Degree of Fermented Chili Sauce
In order to accurately locate fermented chili sauce products,dry pepper produced in Xinjiang was used as the main raw material to make fermented chili sauce by artificial inoculation.In the pretreatment of raw materials,part of capsaicin was extracted by edible ethanol,and a certain amount of extract was added back in the fermentation process to standardize the spicy degree.Taking the sensory quality of fermented chili sauce as the evaluation standard,the pretreatment and extraction process of raw materials were optimized by single factor test and orthogonal test.The results showed that the sensory quality of the product was the best when the solid-liquid ratio was 6∶1(mL/g),the extraction temperature was 50 ℃ and the extraction time was 3 h.Through the sensory evaluation of products with different spicy specifications by consumers,it was found that people aged 15-20 were the most satisfied with fermented chili sauce with spicy degree of 2 × 103 SHU(Scoville Heat Unit).The people aged 25-35 were most satisfied with the fermented chili sauce with a spicy degree of 4 × 103 SHU.People over 50 years old had the highest satisfaction with fermented chili sauce with spicy degree of 1 × 103 SHU.
Dry pepperfermented chili saucespicy degree standardizationextractionsensory evaluation
万方数据
维普
