Study on the process of green chili paste production from green chili grown in Quang Nam province
Abstract
The purpose of this study is to develop the process for producing green chili paste in laboratory scale. Research results show that in order to produce green chili paste with guaranteed quality according to Viet Nam Standard 7397:2004, the green chili after preliminarily treatment is blanched at 85oC in one minute then treated with 0,7% NaOH solution in 50 minutes. After that, mechanical process is applied to obtain chili puree and mixture of chili puree, spices and additives is made as the following proportions: 80% chili puree; 2%garlic; 3,8% modified starch; 0,1% xanthan gum; 8% sugar; 2% salt; 0,5% main noodles; 0,05% sodium benzoate; 5% vinegar and 5% water. Finally, the mixture is concentrated at 90oC in three minutes to obtain the product.
Moraref