低盐低硝辣椒酱的研发及理化性质研究  

Development and Physicochemical Properties of Low-salt and Low-nitrate Chili Sauce

作　　者：肖龙泉[1] 王新惠[1] 张雅琳 刘达玉[1] XIAO Long-quan;WANG Xin-hui;ZHANG Ya-lin;LIU Da-yu(College of Bioengineering,Chengdu University,Chengdu 610106,China)

机构地区：[1]成都大学生物工程学院

出　　处：《中国调味品》2019年第11期98-100,112,共4页China Condiment

基　　金：成都大学校青年基金(2018XZB03)

摘　　要：传统辣椒酱因食盐含量高、亚硝酸盐含量高、无特征风味等问题,限制了辣椒酱的进一步推广和应用。为了研发低盐低硝且风味独特的辣椒酱,在传统辣椒酱中加入苦藠、木姜子、植物乳酸杆菌等,通过对比实验,探究苦藠、木姜子、接种发酵等因素在发酵过程中对辣椒酱中亚硝酸盐、pH值的影响。The traditional chili sauce has some problems,such as high salt content,high nitrite content and without characteristic flavor,which limit its further promotion and application.In order to develop chili sauce with low salt,low nitrate and unique flavor,the traditional chili sauce is added with scallion,Litsea cubeba and Lactobacillus plantarum.Through comparative experiments,the effects of factors such as scallion,Litsea cubeba,inoculation and fermentation on nitrite and pH value of chili sauce during fermentation are investigated.

关 键 词：低盐 低硝 辣椒酱 研发 

分 类 号：TS264.24[轻工技术与工程—发酵工程]