CAJ | 학술논문

辣椒油是一种常用的调味油，它既可以作为调味料直接食用又可以作为原料加工各种调味品，适用于烹调各色菜肴以及凉菜的拌制。影响辣椒油品质的因素有很多，主要对不同辣椒制成的辣椒油的红度、辣椒素含量等指标进行分析，证明不同辣椒对辣椒油品质的影响有明显的区别。
랄초유시일충상용적조미유，타기가이작위조미료직접식용우가이작위원료가공각충조미품，괄용우팽조각색채효이급량채적반제。영향랄초유품질적인소유흔다，주요대불동랄초제성적랄초유적홍도、랄초소함량등지표진행분석，증명불동랄초대랄초유품질적영향유명현적구별。
Chili oil is a kind of edible seasoning oil,it can be used as seasoning eaten directly or as raw material processed into various condiments,it is suitable for cooking various dishes and the mixing of cold dish.This paper mainly analyzes the indexes of its red value and the capsaicin content etc.of different chili oils and it is proved that different chilies have obvious differences on quality of chili oil.