RED PEPPER SEED IMPROVED TEXTURE AND FLAVOR, PREPARATION METHOD OF THEREOF, AND SEASONING OF SALAD DRESSING THEREOF

摘要

PURPOSE: A red pepper seed with improved texture and flavor, a preparation method thereof, and salad dressing containing the same are provided to improve consumer preference. CONSTITUTION: A red pepper seed reacts to one selected from the group consisting of cellulose breakdown enzyme and lactic acid bacteria in order to improve texture and flavor. The cellulose breakdown enzyme is selected from the group consisting of cellulase, hemicellulase, and xylanase. The lactic acid bacteria are selected from the group consisting of Lactobacillus acidophilus, Bacillus longgum, and Streptococcus thermophilus.