接种乳酸菌改善辣椒酱风味的研究  

Study on Inoculation Fermentation of Lactic Acid Bacteria to Improve the Flavor of Chili Paste

作　　者：郭琳[1] 孟梦[1] 郭淼[1] 侯丽华[1] 

机构地区：[1]天津科技大学教育部食品营养与安全重点实验室,天津300457

出　　处：《中国调味品》2016年第5期1-7,共7页China Condiment

摘　　要：从成品辣椒酱中分离筛选出一株耐盐及产酸性能优良的乳酸菌,通过伯杰氏手册初步鉴定此菌株为肠膜明串珠菌。通过接种该乳酸菌来改善辣椒酱的风味品质。研究确定辣椒酱的发酵工艺为27℃下,接种1.3%的发酵种子液,发酵30天,添加9.4%的盐水。发酵产品色泽鲜红,酯香和酱香浓郁。特别是总酸含量0.85%,高出自然发酵0.22%;维生素C最终含量68.24 mg/kg,高出自然发酵54.18%;亚硝酸盐含量0.27mg/kg,低于自然发酵92.78%。A lactic acid bacterium with good properties of salt tolerance and acid production is isolated from chili paste product.The strain is identified as Leuconostoc mesenteroides by Berger＇s Bacterial Identification Manual.Here,the inoculation fermentation of the lactic acid bacterium is carried out to improve the flavor and quality of chili paste.The technologic parameters of fermented chili paste are determined as follows：the fermentation temperature is 27 ℃,the inoculation amount is 1.3%,the fermentation time is 30 days,and adding percentage of salt is 9.4%.The inoculation fermentation product with bright red color has good ester aroma and flavor.Notably,the content of total acidity from inoculation fermentation is 0.85%,which is 0.22% higher than that from natural fermentation.The content of vitamin C from inoculation fermentation is 68.24mg/kg,which is 54.18% higher than that from natural fermentation.The nitrite content from inoculation fermentation is 0.27 mg/kg,which is 92.78%lower than that from natural fermentation.

关 键 词：辣椒酱 乳酸菌 接种发酵 

分 类 号：TS264.29[轻工技术与工程—发酵工程]