泡辣椒人工接种发酵对其成品品质及亚硝酸盐含量的影响  

Effects of Fermentation Inoculated Lactobacillus on Quality and Nitrite Content of Pickled Capsicum

作　　者：尹华[1] 刘素纯[1] 黄彬[1] 赵文魁[2] 

机构地区：[1]湖南农业大学食品科学技术学院,湖南长沙410128 [2]湖南农业大学资产管理处,湖南长沙410128

出　　处：《湖南农业科学》2007年第3期144-146,共3页Hunan Agricultural Sciences

基　　金：农业部948项目(2003-T1805)

摘　　要：以辣椒为原料,研究了泡辣椒自然发酵和人工接种发酵对成品品质及亚硝酸盐含量的影响。结果表明,人工接种缩短了发酵时间、降低了亚硝酸盐含量、促使亚硝酸盐高峰提前。影响泡辣椒风味的主要因素有蔗糖和人工接种工艺,发酵最佳处理方案为:3.5%蔗糖、盐水浓度8.5%、纯种接种和25℃温度。The experiment was carried out to test the effects of fermentation by inoculating lactobacillus on quality and nitrite content of pickled capsicum products as compared to spontaneous fermentation. The results showed that the fermentation time of production under condition of artificial fermentation was shorten, nitrite content of production was reduced, nitrite peak was ahead of schedule. The key factors that improve the quality of pickled capsicum were the sugar content and lactobacillus inoculated. The optimal disposing condition was found to be a combination of 3.5 % sucrose, 8.5 % table salt, artificial inoculation of a proper strain of lactobacillus and 25 ℃ temperature.

关 键 词：泡辣椒 人工接种发酵 成品品质 亚硝酸盐 

分 类 号：S641.309.2[农业科学—蔬菜学]