剁椒接种发酵与轻盐保存技术研究  

Research on the Inoculation Fermentation and Light Salt Preservation Technology of Chopped Peppers

作　　者：谭思思 赵玲艳[1] 邓放明[1] 卢月媚 TAN Sisi;ZHAO Lingyan;DENG Fangming;LU Yuemei(College of Food Science and Technology,Hunan Agricultural University,Changsha 410128,China)

机构地区：[1]湖南农业大学食品科学与技术学院,湖南长沙410128

出　　处：《食品安全导刊》2024年第9期125-131,共7页China Food Safety Magazine

基　　金：国家现代农业产业技术体系建设专项(CARS-24-E-02);长沙市2023年知识产权公共项目(长知发[2023]33号-3-3)。

摘　　要：为了确保剁椒的特色风味,并降低其食盐含量,满足人们健康饮食的需要,本研究以新鲜线椒为研究对象,采用单因素和正交试验,探讨了植物乳杆菌、食盐、白酒、食醋、焦亚硫酸钠以及CaCl2对轻盐发酵线椒品质的影响。结果表明,线椒接种发酵与轻盐保存的优化工艺为线椒经清洗、晾干、剁碎后,接种2%的植物乳杆菌H3D,添加8%的食盐、4%白酒、2.0%的食醋、0.1%的CaCl2和0.02‰的焦亚硫酸钠拌匀,密封,室温发酵105 d,发酵辣椒色泽鲜艳、质地脆爽、香气浓郁,其氨基酸态氮含量达到0.16 g/100g,总酸含量达到1.12 g/100 g,感官评分达95.1分。本研究为剁椒接种发酵和轻盐保存提供了技术支撑。In order to ensure the characteristicflavor of chopped peppers and reduce their salt content to meet the needs of people’s healthy diet,this study investigated the effects of Lactobacillus plantarum,salt,white wine,vinegar,sodium metabisulfite,and CaCl2 on the quality of light-salt-fermented peppers by using fresh wire peppers as the object of the study with a one-way and orthogonal test.The results showed that the optimized process of inoculated fermentation and light salt preservation of the thread pepper was as follows:after the thread pepper was cleaned,dried and chopped,it was inoculated with 2%of Lactobacillus plantarum H3D,added with 8%of salt,4%of white wine,2%of vinegar,0.1%of CaCl2 and 0.02‰of sodium metabisulfite and mixed well,sealed,and fermented at room temperature for 105 d.The color of the fermented pepper was bright and colorful,with a crunchy texture and a strong aroma,and the content of amino acid nitrogen reached 0.16 g/100 g,the content of total acid reached 1.12 g/100 g and a sensory score of 95.1 points.This study provides technical support for the inoculated fermentation and light salt preservation of chopped pepper.

关 键 词：剁椒 植物乳杆菌 食盐 保存 品质 工艺 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]