糟辣椒制作工艺研究  

Study on the Production Process of Fermented Pepper

作　　者：刘芬[1] 郭会会 张洪礼 张丽[3,4] 李正丽 LIU Fen;GUO Huihui;ZHANG Hongli;ZHANG Li;LI Zhengli(Zunyi Vocational and Technical College,Zunyi,Guizhou 563000;Zunyi Normal University,Zunyi,Guizhou 563000;Guizhou Institute of Horticulture/Guizhou Horticultural Engineering Technology Center,Guiyang,Guizhou 550006;Shanmao Horticultural Engineering Technology Co.,Ltd of Guizhou Academy of Agricultural Sciences,Guiyang,Guizhou550006,China)

机构地区：[1]遵义职业技术学院,贵州遵义563000 [2]遵义师范学院,贵州遵义563000 [3]贵州省园艺研究所/贵州省园艺工程技术中心,贵州贵阳550006 [4]贵州省农科院山茂园艺工程技术有限公司,贵州贵阳550006

出　　处：《贵州农业科学》2024年第7期100-106,共7页Guizhou Agricultural Sciences

基　　金：贵阳市科技计划项目“贵州不同类型辣椒制酱工艺研究”(筑科合同[2021]3-2),“贵阳市蔬菜种质资源研究中心建设”(筑科合同[2021]5-1);贵州省成果转化项目“辣椒新品种黔研圆珠及配套栽培技术应用与示范”;贵州省科研机构创新能力建设专项资金项目“园艺植物基因库创新平台建设及利用”(黔科合服企[2022]005);贵州省蔬菜产业技术体系(GZCYTX2024-01)。

摘　　要：【目的】探明糟辣椒适宜制作工艺,为糟辣椒产业化生产提供科学依据。【方法】通过单因素试验,在糟辣椒制作中添加不同食盐浓度(7%、8%、9%、10%、11%)、冰糖浓度(1.5%、2.0%、2.5%、3.0%、3.5%)、混合乳酸菌发酵粉接种量(0%、0.5%、1.0%、1.5%、2.0%),根据单因素试验结果设计3因素(食盐、冰糖浓度及混合乳酸菌发酵粉接种量)3水平正交试验,评定糟辣椒感官品质,测定酸、色差、亚硝酸盐含量。【结果】添加食盐浓度9%、冰糖浓度3%及混合乳酸菌发酵粉接种量2%的因素组合处理糟辣椒产品感官品质综合评分最高,达95.6分,总酸含量4.13 g/kg,色差值17.78 OD,亚硝酸含量为3.33 mg/kg。【结论】糟辣椒制作在其他配料适宜条件下,添加食盐浓度9%、冰糖浓度3%及混合乳酸菌发酵粉接种量2%的处理加工工艺效果最好,即外观品质优、总酸度适宜、色泽好、亚硝酸盐含量低,糟辣椒品质符合《食品中污染物限量》(GB 2762—2022)和《贵州发酵辣椒制品》(DBS 52/012—2016)要求。【Objective】The suitable production process of fermented pepper was explored to provide the scientific basis for the industrialized production of fermented pepper.【Method】Through single factor experiment,different salt concentrations(7%,8%,9%,10%and 11%),sugar candy concentrations(1.5%,2.0%,2.5%,3.0%and 3.5%)and inoculation amount of fermentation powder of mixed lactic acid bacteria(0%,0.5%,1.0%,1.5%and 2.0%)were added in the production of fermented pepper.According to the results of single factor experiment,three-factor(salt,sugar candy concentration and inoculation amount of mixed fermentation powder of lactic acid bacteria)and three-level orthogonal experiment was designed to evaluate the sensory quality of fermented pepper and determine the acid,color difference and nitrite content.【Result】When the salt concentration was 9%,the sugar candy concentration was 3%,and the inoculation amount of fermentation powder of mixed lactic acid bacteria was 2%,the comprehensive score of sensory quality of fermented pepper products was the highest,reaching 95.6.The total acid content,color difference and the nitrite content were 4.13 g/kg,17.78 OD and 3.33 mg/kg,respectively.【Conclusion】When the conditions of other ingredients are suitable,the treatment of 9%of salt concentration,3%of sugar candy concentration and 2%of inoculation concentration of fermentation powder of mixed lactic acid bacteria obtains the best production process of fermented pepper.The appearance quality is excellent,the total acidity is suitable,the color is good,and the nitrite content is low.In short,the quality of fermented pepper is accordance with the requirement of Limits of Contaminants in Food(GB 2762—2022)and Fermented Pepper Products in Guizhou(DBS 52/012—2016).

关 键 词：糟辣椒 制作工艺 乳酸菌 发酵 感官品质 综合评分 

分 类 号：TS264[轻工技术与工程—发酵工程]