植物乳杆菌发酵番茄辣椒酱的制作工艺及研究  

Study on Production Technology of Tomato Chili Sauce Fermented by Lactobacillus plantarum

作　　者：任艳 陈康 云月英 郭富城 胡汇洋 王国泽 REN Yan;CHEN Kang;YUN Yue-ying;GUO Fu-cheng;HU Hui-yang;WANG Guo-ze(College of Life Sciences and Technology,Inner Mongolia University of Science and Technology,Baotou 014000,China)

机构地区：[1]内蒙古科技大学生命科学与技术学院,内蒙古包头014000

出　　处：《中国调味品》2023年第3期109-113,129,共6页China Condiment

基　　金：内蒙古自治区科技厅攻关项目(2020GG0097);内蒙古自然科学基金博士项目(2020BS03009);包头市青年创新人才项目。

摘　　要：文章以内蒙古托克托县杂交辣椒“北星1号”和番茄为主要原料,以Lactobacillus plantarum P8为发酵剂进行发酵番茄辣椒酱的制作,通过单因素试验和正交试验探讨发酵番茄辣椒酱配方及生产工艺,确定了最佳配方:番茄和辣椒比例为15∶55,食盐添加量为4 g,蔗糖添加量为3 g,接种量为3.0×10^(8) CFU/g。该配方生产的发酵番茄辣椒酱呈均匀的鲜红色且富有光泽,组织细腻且均匀,香气浓厚且无异味,滋味独特且酸辣协调,该产品风味优良,辅料处理过程简单易行,可用于产业化生产,开发前景广阔。With the hybrid chili“Beixing No.1”from Tuoketuo County of Inner Mongolia and tomato as the main raw materials,and Lactobacillus plantarum P8 as the starter,the fermented tomato chili sauce is prepared.The formula and production process of fermented tomato chili sauce are discussed through single factor test and orthogonal test.The optimal formula is determined as follows:the ratio of tomato to chili is 15∶55,the addition amount of salt is 4 g,the addition amount of sucrose is 3 g and the inoculation amount is 3.0×10^(8) CFU/g.The fermented tomato chili sauce produced by this formula is bright red and shiny,with fine and uniform tissue,strong aroma and without peculiar smell,unique taste and moderate sourness and spiciness.The product has excellent flavor,simple and easy processing of auxiliary materials,which can be used in industrial production and has broad development prospect.

关 键 词：益生菌 杂交辣椒 发酵 番茄辣椒酱 工艺优化 

分 类 号：TS264.24[轻工技术与工程—发酵工程]