自然发酵辣椒与接种发酵辣椒感官品质和风味物质含量比较  

The Comparison of Flavor Matter Contents and Sensory Quality between Inoculated Fermented Pepper and Natural Fermented Pepper

作　　者：赵玲艳[1,2,3] 李罗明[1,2,3] 蒋立文[1,2,3] 邓放明[1,2,3] 

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]湖南省发酵食品工程技术研究中心,湖南长沙410128 [3]食品科学与生物技术湖南省重点实验室,湖南长沙410128

出　　处：《农产品加工（下）》2013年第6期16-19,23,共5页Farm Products Processing

基　　金：农业部948项目((2003-T18);科技部重大科技攻关项目(2001BA535C-09);湖南农业大学青年基金项目(06QN16);农业科技成果转化资金(2011GB2D00003);湖南省科技计划项目(2012NK3092)

摘　　要：Lact.1,Lact.2和Lact.3是从自然发酵辣椒中选育出的具有广谱、高效抑菌活性和良好发酵性能的3株乳酸菌。用它们对辣椒进行发酵试验,通过比较自然发酵辣椒与接种发酵辣椒的感官和各种风味物质含量,结果表明接种发酵辣椒的脆度、颜色、质构等外观方面优于自然发酵辣椒,而两者的各种风味物质含量相差不大。Lact.1, Lact.2 and Lact.3 are the three strains of lactic acid bacteria with wide spectrum, high antibacterial efficient and good fermented performance. They are selected from natural fermented pepper and applied to ferment pepper. After comparing flavor matter contents of inoculated fermented pepper with those of natural fermented pepper, the results of the experiment are that： inoculated fermented pepper is superior to natural fermented pepper in fragile degree, color and quality constructing, but in flavor matter contents, they are the same in the main

关 键 词：自然发酵辣椒 接种发酵辣椒 感官品质 风味物质含量 

分 类 号：TS255.7[轻工技术与工程—农产品加工及贮藏工程]