乳酸钙处理对乳酸发酵型辣椒品质的影响  

Effects of calcium lactate treatments on the quality of lactic fermented chili

作　　者：姜爱丽[1] 胡文忠[1] 陈晨[1] 田密霞[1] 何煜波[1] 

机构地区：[1]大连民族学院生命科学学院,生物化学工程国家民委-教育部重点实验室,辽宁大连116600

出　　处：《食品与发酵工业》2014年第1期80-84,共5页Food and Fermentation Industries

基　　金：国家国际科技合作项目(2013DFA3145);国家科技支撑计划项目(2012BAD38B05);中央高校基本科研业务费项目(DC2013010107);大连民族学院人才引进科研项目(0701-110004)

摘　　要：以新鲜红尖椒为试材,分别加入0.25%、0.5%、0.75%3种浓度的乳酸钙,并接种相同浓度的植物乳杆菌(Lactobacillus plantarum)进行发酵,用以生产发酵型辣椒酱用原料。发酵条件为:30℃前发酵36h,后转入5℃条件下进行后发酵至60 h,研究0、12、36和60 h时发酵辣椒风味(总酸、挥发酸和乳酸)的变化和颜色及质地的变化。研究结果表明,乳酸钙处理能有效增加乳酸发酵型辣椒中总酸、挥发酸和乳酸的产生,加速发酵进程,使发酵辣椒硬度增加的同时柔韧性也增加,并可保持较好的颜色。3种乳酸钙处理中以0.50%乳酸钙处理的作用效果好。可见,适量的乳酸钙处理在起到营养强化的同时有利于发酵型辣椒风味物质的合成,可用于发酵型辣椒的生产和其他乳酸发酵型食品的制备过程中。To produce the raw material of lactic fermented chili sauce,the fresh red chili was used as the test materials.After treated with 0.25%,0.5% and 0.75% concentration of calcium lactate respectively,the fresh-cut red chili was inoculated with the same concentration of Lactobacillus plantarum.Fermentation conditions were as follows： 30 ℃ primary fermentation for 36h,then transferred to 5 ℃ for post-fermentation to 60h.During the period of fermentation,texture and color change,and the concentration of volatile acids,total acid and lactic acid were investigated at 0h,12h,36h and 60h.The results indicated that calcium lactate treatments effectively increased the production of total acid,volatile acid and lactic acid,speeded up the fermentation process,increased the firmness and flexility,and maintained the sound color.Moreover,0.50% calcium lactate treatment was the optimum level of three kinds of calcium lactate treatments.In conclusion,the proper amount of calcium lactate treatment not only played an important role in nutrition fortification,but also promoted the synthesis of flavor substances in lactic fermented chili.It can be used for the production of lactic fermented pepper and the preparation of other lactic fermented food.

关 键 词：发酵型辣椒 乳酸钙 乳酸发酵 品质 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]