Effects of Allium macrostemon and Litsea pungens on Flavor and Quality of Fermented Chili Sauce
Traditional chilli sauce mainly made from Erjingtiao chili,garlic and salt has problems such as single variety and no characteristic flavor,which limits its promotion and application.In order to give chili sauce unique flavor,Allium macrostemon and Litsea pungens are innovatively added into the traditional chili sauce during production process.Through contrast experiment,the effects of Allium macrostemon and Litsea pungens on the total acid content,pH value and volatile components of chili sauce during fermentation are studied by physical and chemical tests,sensory evaluation and GC-MS technology.
chili sauceAllium macrostemonLitsea pungensflavor and quality
万方数据
维普
