零糖蒜蓉辣椒醬配方及加工工藝研究

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摘要：以美人椒、番茄醬和大蒜為主要原料，通過(guò)單因素試驗(yàn)和正交試驗(yàn)探討零糖蒜蓉辣椒醬的配方和加工工藝，確定了零糖蒜蓉辣椒醬的最佳配方為美人椒140 g、大蒜80 g、番茄醬70 g、赤蘚糖醇35 g；最佳工藝為美人椒粉碎時(shí)間1.5 min、大蒜粉碎時(shí)間1.5 min、腌制時(shí)間4 d。

關(guān)鍵詞：赤蘚糖醇；辣椒醬；配方；加工工藝

中圖分類號(hào)：TS264.24      文獻(xiàn)標(biāo)志碼：A     文章編號(hào)：1000-9973（2024）11-0110-05

Study on Formula and Processing Technology of Zero-Sugar Minced Garlic Chili Sauce

SHA Na1， ZHANG Ya-kun1， WANG Si-ming2， YAO Hui-jing2， ZHANG Yi-lu1，

LIU Sai-yu1， WANG Guo-ze1， CHENG Li-kun1*

（1.School of Life Science and Technology， Inner Mongolia University of Science & Technology，

Baotou 014010， China; 2.Baotou Institute of Agriculture and Animal Husbandry Science

and Technology， Baotou 014010， China）

Abstract： With Capsicum frutescens， tomato paste and garlic as the main raw materials， the formula and processing technology of zero-sugar minced garlic chili sauce are explored through single factor test and orthogonal test. It is determined that the optimal formula of zero-sugar minced garlic chili sauce is 140 g Capsicum frutescens， 80 g garlic， 70 g tomato paste and 35 g erythritol. The optimal technology is Capsicum frutescens crushing time of 1.5 min， garlic crushing time of 1.5 min and curing time of 4 d.

Key words： erythritol; chili sauce; formula; processing technology

收稿日期：2024-05-02

基金項(xiàng)目：內(nèi)蒙古自治區(qū)科技廳攻關(guān)項(xiàng)目（2020GG0097）

作者簡(jiǎn)介：莎娜（1980—），女，講師，碩士，研究方向：農(nóng)產(chǎn)品加工與貯藏。（剩余5203字）