Abstract:In this work, Huaxi pepper, Zunyi Chaotian pepper and Guizhou Lantern pepper were used as the main raw materials, and the salt, ginger, garlic, cooking wine and pepper seeds were used as supplementary materials to prepare Guizhou Ciba chili based on the traditional method. The Box-Behnken response surface method was used to optimize the processing of Ciba Chili and determine the optimum proportion based on the single factor experiment. The results showed that the ratio of Guizhou Huaxi pepper, Zunyi Chaotian pepper and Guizhou Lantern pepper was 3:2:3 (2.60 g:1.70 g:2.60 g). The ratio of ginger to garlic was 1:1 (2.14 g:2.14 g). The frying time of pepper seeds was 30 s (0.83 g). The salt content was 1.50 g. Liquor content was 0.50 mL and cooking for 6 minutes. The sensory score of the Ciba chili production reached 93.87+1.60 with bright color, aromatic flavor, moderate spicy feeling, uniform texture and unique flavor. All physical and chemical indexes and microbial indexes of the Ciba chili met the local safety standard of Guizhou Ciba chili, which had good product quality characteristics. It provided a theoretical basis for the industrial development and promotion of Ciba chili.
