农家风味剁辣椒发酵工艺的优化  

Optimization of fermentation technology on chopped chili with rustic flavor

作　　者：胡博涵[1] 吴晖[1] 赖富饶[1] 徐浩[2] 夏延斌[2] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640 [2]湖南农业大学食品科学技术学院,湖南长沙410128

出　　处：《湖南农业大学学报（自然科学版）》2014年第1期108-112,共5页Journal of Hunan Agricultural University(Natural Sciences)

摘　　要：采用耐盐乳酸菌LactobacillusL1、L2和耐盐酵母菌Zygosaccharomycesrouxii（Saito）LoddYx．509混合发酵制作剁辣椒，通过单因素试验和正交试验对其发酵工艺进行优化。结果表明：酸感、风味较佳脆鲜剁辣椒的适宜发酵条件为接种量6％，食盐添加比率为11％～12％，28℃恒温发酵9d；添加0．2％的CaCl2能够保持剁辣椒良好的脆度；80℃水浴灭菌15rain能达到商业灭菌的效果。Fermentation technology on chopped chili was optimized by using salt-tolerant Lactobacillus （L1 and L2） mixed with salt-tolerant yeast Zygosaccharomyces rouxii （Saito） Lodd Yx.509 （Yx. 509） through single factor and orthogonal test. Result showed that the best fermentation condition for chopped chili with optimal sour taste and good flavor was under inoculum size of 6%, 11%-12% salt concentration, 28 ℃ constant temperature, 9 d＇s fermentation time; Chopped chili could keep a good brittleness by adding 0.2% CaC12, and achieve commercial sterilization effect in 80 ℃ water bath for 15 rain.

关 键 词：剁辣椒 耐盐乳酸菌 酵母菌 发酵工艺 

分 类 号：S641.3[农业科学—蔬菜学] TS205.5[农业科学—园艺学]