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.
关键词
辣椒酱/苦藠/木姜子/风味品质
Key words
chili sauce/Allium macrostemon/Litsea pungens/flavor and quality
维普
万方数据