发酵辣椒不同处理工艺的对比研究  

Comparative Study on Different Processing Techniques of Fermented Pepper

作　　者：张郁松 ZHANG Yusong(Engineering University of CAPF,Xi'an 710086)

机构地区：[1]西安武警工程大学装备学院,西安710086

出　　处：《食品工业》2023年第6期48-50,共3页The Food Industry

基　　金：国家自然基金青年基金(项目批准号:31701562)。

摘　　要：研究辣椒原料减菌打浆接种发酵、减菌碎块接种发酵及打浆自然发酵工艺对发酵过程中总酸、红色素、亚硝酸盐含量及感官品质的影响。结果表明:浆体原料的产酸速度和产酸量要优于碎块原料,而且打浆接种发酵产酸量和产酸速度明显优于打浆自然发酵;保护色素方面,碎块接种发酵和打浆接种发酵都有利于红色素的保存,而打浆自然发酵效果最差;安全性方面,接种发酵有利于抑制杂菌生长,可明显减少产品亚硝酸盐的积累;感官品质方面,灭菌打浆接种发酵的产品具有辣椒鲜艳明亮的红色和发酵特有的香味,口感细腻。综合分析,灭菌打浆接种发酵方式优于打浆自然发酵和减菌碎块接种发酵。The effects of inoculation fermentation,inoculation fermentation and natural fermentation on total acid,red pigment,nitrite content and sensory quality of capsicum during fermentation were studied.The results showed that the acid production rate and acid production rate of slurry raw material were better than that of broken raw material,and the acid production rate and acid production rate of inoculation fermentation were obviously better than that of natural fermentation.In terms of pigment protection,both fragmentation inoculation and beater inoculation were beneficial to the preservation of red pigment,while beater natural fermentation had the worst effect.In terms of safety,inoculation and fermentation could inhibit the growth of miscellaneous bacteria and reduce the accumulation of nitrite.In terms of sensory quality,the sterilized beater inoculated fermented products had the bright red color of pepper and the unique fiavor of fermentation,and the taste was delicate.By comprehensive analysis,sterilization inoculation fermentation method was better than natural fermentation of beater and inoculated fermentation of reduced-bacteria fragments.

关 键 词：灭菌处理 接种发酵 自然发酵 对比 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]