Optimization of Processing Technology and Quality Analysis of Xunhua Chili Seasoning Oil in Qinghai Province
In this test,with Xunhua chili and rapeseed oil in Qinghai province as the main raw materials,spices are added to boil the rapeseed oil to a certain temperature,and then the crushed chili is immersed in oil to prepare Xunhua chili seasoning oil.The effects of pulverization degree,oil immersion temperature,oil immersion time and ratio of solid to liquid on the color and sensory quality of Xunhua chili seasoning oil are investigated by single factor test to determine the best processing technology.In order to study the effect of the interaction of single factors on the quality of Xunhua chili seasoning oil more accurately,L9(34)orthogonal test with four factors and three levels is designed to optimize the processing technology of Xunhua chili seasoning oil.In order to evaluate the quality of Xunhua chili seasoning oil,four kinds of common chili are selected to prepare chili seasoning oil under the optimal conditions,and their quality is compared with that of Xunhua chili seasoning oil,including sensory evaluation,color and electronic nose.The results show that Xunhua chili seasoning oil prepared under the conditions of chili pulverization degree of 40 meshes,oil immersion temperature of 165 ℃,oil immersion time of 25 min and solid-liquid ratio of 1∶8.5 has good color and sensory quality.Compared with other kinds of chili seasoning oils,the aroma of Xunhua chili seasoning oil is stronger,the spiciness is lighter,which is in line with the characteristics of"fragrant but not spicy".
NETL
NSTL
万方数据
维普
