【摘要】 辣椒酱是我国大多地区人民喜食的调味品。传统辣椒酱的原料是单一辣椒，辣味突出，香味主要凭借香辛料调配，营养也不全面。通过在辣椒酱中添加黄豆，以增加其香气及蛋白质营养成分。首先，通过感官评价的方法，研究了黄豆、香辛料、食盐的最佳添加量；然后，对辣椒酱成品进行了总酸和营养成分（氨基酸）的检测。结果表明，当黄豆添加量10%，香辛料添加量1.5%，食盐添加量1%时，辣椒酱整体风味最佳；成品辣椒酱中含有16种氨基酸，其中2种为人体必需氨基酸。更多还原

【Abstract】 Chili sauce is a condiment that people in most parts of China like to eat. In traditional chili sauce,the raw material is a single chili pepper,the spicy taste is prominent,the flavor is mainly based on spices,and the nutrition is not comprehensive. In this study,we wanted to increase the aroma and protein nutrients by adding soybeans to the chili sauce,first of all. By the method of sensory evaluation,the optimal addition amount of soybeans,spices,and table salt was studied,and then the total acid and nutrient content(amino acids) of the finished chili sauce were tested. The results showed that when the amount of soybeans 10%,the amount of spices 1.5%,and the amount of salt 1%,the overall flavor of chili sauce was the best;the finished chili sauce contains 16 kinds of amino acids,including 2 kinds of essential amino acids.更多还原