剁辣椒加工的研究进展
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摘要
剁辣椒又名发酵辣椒,是一种香味独特、美味可口、开胃保健的传统调味品。近年来,随着全国辣椒产业迅速发展,种植面积不断扩大。产量的增长,为剁辣椒的加工提供了很好的原料,但由于生产技术水平相对较低,人们对低盐食品的追求,剁辣椒产业的发展仍受到很大限制。本文综述了近年来对剁辣椒发酵过程中各成分及其变化情况、加工工艺的研究进展,并对其前景进行了展望,以期为该行业的发展提供参考。
Chili pepper, also known as fermented pepper, is a traditional condiment with unique flavor, delicious taste and appetizing health care. In recent years, with the rapid development of the national pepper industry, the planting area has continued to expand. The increase of yield provides a good raw material for the processing of chopped pepper. However, due to the relatively low level of production technology and people's pursuit of low-salt food, the development of chopped pepper industry is still greatly restricted. This paper reviewed the research progress of the components, their changes and processing technology in the fermentation process of chopped chilli in recent years, and prospected the prospects, in order to provide reference for the development of the industry.
Chili pepper, also known as fermented pepper, is a traditional condiment with unique flavor, delicious taste and appetizing health care. In recent years, with the rapid development of the national pepper industry, the planting area has continued to expand. The increase of yield provides a good raw material for the processing of chopped pepper. However, due to the relatively low level of production technology and people's pursuit of low-salt food, the development of chopped pepper industry is still greatly restricted. This paper reviewed the research progress of the components, their changes and processing technology in the fermentation process of chopped chilli in recent years, and prospected the prospects, in order to provide reference for the development of the industry.
引文
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