Study On The Influence Of Different Types Of Pepper On The Color,aroma And Taste Of Dishes

This topic mainly takes the influence of different spicy sources on the color,aroma and taste of hot and cold dishes as the research object,analyzes in detail the relationship between the color,aroma and taste properties of cold dishes,stir-fried dishes and marinated dishes and the source of spicy,and focuses on the influence of the change of spicy sources on the color,aroma and taste of stir-fried dishes.The specific experimental results are as follows:1.The influence of different spicy sources on the color,aroma and taste changes of sesame paste peel was studied.The experimental results of sensory score,spiciness score,pH value and water content of sesame paste pulling showed that the spiciness of sesame paste pulling made by chili oil was much higher than that made by dry chili when other conditions remained unchanged and the same chili varieties were used.The spiciness of the sesame paste skin is directly proportional to the spiciness of the dry pepper or chili oil and the amount of it.The pH value and water content did not change significantly with the variety and dosage of pepper,but the pH value was acidic.The sesame paste pulled skin,made from millet spicy pepper and line chili pepper,has a slightly higher water content than Chaotian chili and Erjingtiao chili pepper,with a water content of 30-32%.2.The influence factors of spicy source on the change of color,aroma and taste of spicy chicken were analyzed.Through the otus scoville scale,quality and structure data,pH value,moisture content,color difference and electronic nose experimental data the study found that the otus spiciness sensory score trends and sesame catsup face-lifts spiciness sensory score,same otus measure is proportional to the dry red pepper spiciness,dosage,using the same quality,different varieties of chili chicken,the chemical score of size:Millet pepper>Chaotian pepper>line pepper>two Jingli pepper.The change of texture property of chili chicken was not related to the amount of chili,but mainly related to the variety of chili.Shear force of spicy chicken was the highest when Erjingtiao pepper content was 600g,with an average value of 68.38kg.When the addition amount of millet was 300g to 500g,the cohesion was the highest,with an average value of 0.57Raito.The maximum elasticity was obtained when the addition amount of P.chinensis was from 300g to 400g,with an average value of 2.43mm.The mastication of millet was the highest when the supplemental amount of millet was 300g,with an average value of 34.73MJ.The order of pH mean value was as follows:xiao mi spicy group>line pepper group>Chaotianjiao group>and Erjingtiao group.The order of mean water content was as follows:two Jingzhou pepper>Chaotian pepper>line pepper>millet pepper.When the amount of pepper increased,with the increase of the amount of pepper,the brightness value L*would gradually decrease,while the red value A*would increase,and the yellow value B*basically did not change.The volatile substances that changed due to the change of spicy sources were mainly alcohols and aliphatic groups.3.The influence of different varieties and adding amount of spicy flavor on the color,aroma and taste changes of spicy marinated duck neck was studied.Through the research on the spiciness score,texture data,pH value,moisture value,color difference value and electronic nose experimental data of the spicy marinated duck neck,the following conclusions were drawn:the spiciness sensory score trend was the same as that of the first two dishes,and the spiciness score size was:Chaotianpepper>millet pepper>2 king pepper>line pepper.When the dosage of millet pepper was 90g,the shear force reached the maximum,with an average value of 28.53N.When the amount of pepper was 60g or 80g,the pH value was the highest,with an average value of 6.87.With the increase of the amount of millet pepper and chaotianjiao pepper,the water content of spicy brine duck neck showed an obvious linear increase.When the amount of millet pepper was 90g,the water content reached the maximum,with an average value of 70.94%.With the increase of the amount of pepper,the brightness value L*,redness value A*and yellowness value B*of spicy brine duck neck showed a decreasing trend.When the variety and dosage of pepper change,the volatile substances that tend to change are olefin,aromatic compounds,alkanes,alcohols and aliphatic groups.