剁椒天然发酵工艺优化  

Optimization of Fermentation Conditions for Natural Fermented Chopped Pepper

作　　者：黄舞钰 龚福明 何彩梅[1] HUANG Wu-yu;GONG Fu-ming;HE Cai-mei(School of Food and Bioengineering,Hezhou University,Hezhou,Guangxi 542899;School of Basic Medical Sciences,Dehong Vocational College,Mangshi,Yunnan 678400)

机构地区：[1]贺州学院食品与生物工程学院,广西贺州542899 [2]德宏职业学院基础医学院,云南芒市678400

出　　处：《安徽农业科学》2021年第10期153-156,共4页Journal of Anhui Agricultural Sciences

基　　金：2019年广西自治区级大学生创新创业训练计划项目(201911838085);2019年国家级大学生创新创业训练计划项目(201911838014);2018年度贺州学院食品科学与工程广西一流学科培育项目(GXYLXKP1820);2018年校级教学改革工程项目(hzxyybjg201821);2018年度广西高校中青年教师基础能力提升项目(2018KY0550)。

摘　　要：[目的]筛选剁椒最佳发酵工艺。[方法]通过单因素分析和正交试验,对剁椒的发酵工艺进行优化。[结果]剁椒天然发酵的最优工艺为食盐添加量5%,白砂糖添加量5%,28℃发酵16 d。该发酵条件下,得到亚硝酸盐含量仅1.32 mg/kg、感官评分84分、品质佳的天然发酵剁椒产品。[结论]该研究可为发酵剁椒标准化与工业化生产提供理论依据。[Objective]To screen the best fermentation technology of chopped pepper.[Method]The single factor analysis and orthogonal design experiment was used to determine the optimal fermentation conditions for natural fermented chopped pepper.[Result]The optimal fermentation conditions of chopped pepper were as follows:5%salt,5%sugar and 16 days fermentation at 28℃.Under the fermentation conditions,the nitrite content of chopped pepper was only 1.32 mg/kg,the sensory score was 84,and the quality was good.[Conclusion]This study can provide a theoretical basis for the standardization and industrial production of fermented chopped pepper.

关 键 词：剁椒 亚硝酸盐 感官评价 发酵工艺优化 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]