辣椒油制作过程中的品质变化研究

摘要

辣椒油是我们日常生活中常用的一种调味用油，其品质除了由原料品质决定以外，加工工艺也很重要。本文主要对不同时刻的辣椒油进行理化检测，分析研究辣椒油制作过程中色泽、黏度、酸价等品质变化，以及利用电子舌对其进行味觉分析。%Chili oil is commonly used in our daily life a seasoning oil, its quality in addition to raw material quality decided by accident, processing technology is also very important. This paper mainly physical test on different time chili oil,analysis of color, viscosity, acid value and quality of hot pepper oil production process changes, and analysis it's taste by Smartongue.