不同辣椒品种对辣椒酱发酵品质的影响  

Effects of different chilli varieties on the fermentation quality of chili sauce

作　　者：孙小静[1] 王雪雅[1] 蓬桂华[1] 陆宽[2,3] 

机构地区：[1]贵州省辣椒研究所,贵州贵阳550006 [2]贵州省生物技术研究开发基地,贵州贵阳550002 [3]贵州省科晖制药厂,贵州贵阳550011

出　　处：《中国酿造》2017年第9期55-59,共5页China Brewing

基　　金：黔农科院院专项([2016]022号);贵州省辣椒研究所自主创新专项([2017]03号)

摘　　要：以6个品种的新鲜辣椒为原料,采用自然发酵制作辣椒酱,并研究发酵过程中p H值、总酸、亚硝酸盐含量和可溶性糖含量的变化,为发酵型辣椒酱的工业化生产提供参考。结果表明,不同品种辣椒酱中的p H值和可溶性糖含量均随着发酵时间的延长逐渐降低直至稳定,总酸含量逐渐上升直至稳定,亚硝酸盐含量则整体呈现先升高后下降的趋势。黄平1号和大方皱椒的总酸含量均较高,分别为1.70%和1.48%,但亚硝酸盐含量峰值均较低,分别为6.09 mg/kg和6.25 mg/kg;花溪辣椒和独山1号的p H值均较高,分别为4.48和3.76,但亚硝酸盐含量峰值均较高,分别为7.34 mg/kg和8.13 mg/kg。通过比较具有代表性的6个品种辣椒酱的发酵过程,表明不同品种辣椒加工制作辣椒酱品质差异较大,对辣椒酱制作的品种选择和发酵性能鉴别提供参考。Using flesh pepper of six chilli varieties as raw material, chilli sauce was produced by natural fermentation. The changes ofpH, total acid, nitrite and soluble sugar contents during fermentation were determined, in order to provide a reference for the industrialized production of chilli sauce. The results showed that the pH value and soluble sugar contents of chilli sauce with different varieties decreased with the increase of fermentation time, and the total acid contents increased gradually until the nitrite content increased first and then decreased. The total acid contents ofHuangping 1# and Dafang wrinkle pepper were higher, which were 1.70% and 1.48%, respectively, but the nitrite peak was lower, which was 6.09 mg/kg and 6.25 mg/kg, respectively. The pH value of Huaxi and Dushan 1# pepper were higher, which were 4.48 and 3.76, respectively, but the nitrite peak was 7.34 mg/kg and 8.13 mg/kg, respectively. The results showed that the quality of chilli pepper was different, and it showed that the varieties selection of chili sauce and the identification of fermentation performance could be used as reference.

关 键 词：辣椒酱 品种 发酵 品质 

分 类 号：TS264.2[轻工技术与工程—发酵工程]