期刊论文

中文

食品与机械

1003-5788

2011

27

6

31-36

10.3969/j.issn.1003-5788.2011.06.007

本校为第一机构

以新鲜辣椒为原料,通过单因素试验可知辣椒制品中食盐、白糖、食用油、总酸含量是对感观辣度有减弱作用的影响因素,采用四元二次正交旋转组合设计研究这4个因素对剁辣椒制品感观辣度的影响,并获得了其减弱程度的线性关系：单因素含量越高,对感观辣度的减弱作用越大,并且有交互影响。据此,以斯科维尔（Scoville）指数为基础,根据传统辣度概念＂不辣、微辣、轻辣、中辣、很辣、猛辣＂相对应的＂0度（表示为0°M）、1度（表示为1°M）、2度（表示为2°M）、3度（表示为3°M）、4度（表示为4°M）、5度（表示为5°M）＂模糊辣度分级来表示辣椒制品的感观辣度,获得0～5°M的模糊辣度指数的计算公式,从...

The main factors influencing the sensory evaluation were studied,on salt,sugar,oil and total acid in the chili product.Quadratic orthogonal rotating combination method has been designed in order to study the effects of these four factors,and chopped fresh chili is used as raw material.Linear relationship about weakening apparent pungency has been obtained,and it is concluded that the more amount of the each single factor has,the more profound effects it has on the weakening apparent pungency.Hence,based on scoville index,the sensory evaluation ...