1摘 要为探讨番茄洋葱辣椒酱的最佳工艺条件，在单因子试验的基础上进行正交优化，考察主料：番茄、洋葱、辣椒，辅料：食盐、白砂糖、味精、酱油等因素对番茄洋葱辣椒酱风味及色泽的影响。研究结果显示番茄洋葱辣椒酱的最佳配比为鲜辣椒20%、洋葱18%、番茄44%、大蒜2% 、姜2% 、菜籽油4% 、食盐5% 、白糖4% 、酱油6% 、味精3% 、五香粉0.05% 。关键词：洋葱；番茄；辣椒酱 12AbstractIn order to study the optimum technological conditions of tomato and onion hot pepper sauce, the orthogonal experiment was carried out on the basis of single factor experiment, accessories: salt, sugar, monosodium glutamate, soy sauce and other factors on the flavor and color of tomato and onion chili sauce. The results showed that the optimum proportion of tomato and onion chili sauce was 20% fresh pepper,18% onion, 44% tomato, 2% garlic, 2% ginger, 4% rapeseed oil, 5% salt, 4% sugar, 6% soy sauce, 3% monosodium glutamate and 0.05% spiced powder.Key words: onion; tomato; hot pepper sauce 23目 录1 引言...............................................................................................................................................11.1 辣椒酱产品..............................................................................................................11.2 辣椒酱发展趋势............................................................................................2 341.3 原材料的选择.....................................................................................................32 材料和方法..............................................................................................................42.1 材料.........................................................42.1.1 主料........................................................42.1.2 试剂........................................................42.1.3 仪器........................................................42.2 方法...................
