在火锅底料的实际生产过程中，常通过控制干辣椒颗粒度，混合使用干辣椒和糍粑辣椒以及选择适合的炒制温度来提高辣椒有效成分(辣椒红素和辣椒素)的溶出量，使产品具有更好的感官特性。在单因素试验的基础上，以感官评价、红油色度和辣椒素含量为指标 ，研究干辣椒颗粒度、干辣椒糍粑辣椒比例、炒制温度对火锅底料中辣椒有效成分溶出量的影响，通过Box-Behnken试验设计和响应面分析确定火锅底料炒制中最利于辣椒有效成分溶出的工艺。结果表明，火锅底料中提高辣椒有效成分溶出的最佳工艺为干辣椒颗粒度35目、干辣椒比糍粑辣椒55∶45、炒制温度122 ℃，经验证，在此条件下感官评分为8.37分，红油色度为23.4罗维朋色值，辣椒素含量为0.355 g/kg，与预测值十分接近。

 

In pot flavorings production, the dissolution of active ingredients of pepper (capsaicinoid and capsanthin) was improved by controlling the granularity of dried chilies, mixing dried chili and ciba pepper and selecting appropriate frying temperature.This also provides a better sensory characteristics.Based on the single factor test, oil color and capsaicinoid content and effects of chili pepper active ingredients dissolution were studied through the Box-Behnken test design and response surface analysis.The results showed that the best process conditions were: chili pepper particle size 0.5mm, the ratio of dry chill to ciba pepper 55∶45, and frying temperature 122 ℃.Under the above conditions, the sensory score was 8.37, the Lovibound value of red oil was 23.4, the content of capsaicinoid was 0.357 g/kg, and is very close to the predicted value.