植物乳杆菌强化发酵辣椒酱工艺  

The Technology of Enhanced Fermentation of Chili Sauce by Lactobacillus plantarum

作　　者：张郁松 ZHANG Yusong(Xi'an Armed Police Engineering University Equipment College,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》2024年第5期20-22,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：为克服传统自然发酵辣椒酱诸多缺点,文章以新鲜红辣椒为主料,采取纯菌接种技术,通过单因素试验和正交试验,确定了辣椒酱最佳工艺,即白糖添加量4%(质量比),食盐添加量4%(质量比),发酵时间7 d。所得辣椒酱色泽鲜艳红亮、口感细腻、酸辣味柔和、甜咸适中、发酵香味浓郁。To overcome the many shortcomings of traditional naturally fermented chili sauce, this article uses fresh red chili as the main ingredient and adopts pure bacterial inoculation technology. The optimal process conditions for chili sauce are determined through single factor experiment and orthogonal experiment, which are 4% white sugar(mass ratio), 4% salt(mass ratio), and a fermentation time of 7 days. The resulting product has a bright red color, a delicate taste, a soft sour and spicy taste, moderate sweetness and salty taste, and a strong fermentation aroma.

关 键 词：植物乳酸杆菌 接种发酵 辣椒酱 

分 类 号：TS201.3[轻工技术与工程—食品科学] TS264.24[轻工技术与工程—食品科学与工程]