乳酸菌发酵型藜麦牛肉辣酱的研制  

Development of Quinoa and Beef Spicy Sauce Fermented by Lactic Acid Bacteria

作　　者：李雪洁 郭旭 赵红梅 LI Xue-jie;GUO Xu;ZHAO Hong-mei(College of Food Science and Engineering,Shanxi Agricultural University,Jinzhong 030800,China;Shanxi Technology Innovation Center for Compound Condiment,Jinzhong 030619,China;College of Biological Science and Technology,Jinzhong University,Jinzhong 030600,China)

机构地区：[1]山西农业大学食品科学与工程学院,山西晋中030800 [2]山西省复合调味品技术创新中心,山西晋中030619 [3]晋中学院生物科学与技术学院,山西晋中030600

出　　处：《中国调味品》2025年第2期155-161,共7页China Condiment

基　　金：山西省高新科技创新项目(2019L0884);山西省高等学校科技创新项目(2022P022)。

摘　　要：以藜麦、牛肉、美人椒为主要原料,植物乳杆菌和嗜酸乳杆菌为发酵菌株,研制出一款乳酸菌发酵型藜麦牛肉辣酱。以总酸含量为指标,筛选出最佳混合菌株配比,并通过人工接种发酵技术改善辣酱的风味和品质,对其发酵工艺进行响应面优化试验。研究结果表明,最佳混合菌株配比为2∶1;各原料最佳添加量为藜麦2.5%、牛肉12%、美人椒30%;发酵液接种量为1.94%,发酵温度为33℃,发酵时间为11 d。由此制成的辣酱色泽鲜红、质地细腻爽口、风味独特,产品的微生物指标、理化指标均符合国家标准。Using quinoa,beef and Capsicum annuum L.as the main materials,Lactobacillus plantarum and Lactobacillus acidophilus as the fermentation strains,a kind of quinoa and beef spicy sauce fermented by lactic acid bacteria is developed.With total acid content as the index,the optimal mixed strain ratio is selected,the flavor and quality of spicy sauce is improved by artificial inoculation fermentation technology,and response surface optimization test is carried out on the fermentation process.The results show that the optimal mixed strain ratio is 2∶1,the optimal addition amount of each raw material is 2.5%quinoa,12%beef and 30%Capsicum annuum L.,the inoculation amount of fermentation liquid is 1.94%,the fermentation temperature is 33℃,and the fermentation time is 11 d.The spicy sauce produced by this process has bright red color,fine and refreshing texture and unique flavor.The microbiological and physicochemical indexes of the product are all in line with the national standards.

关 键 词：乳酸菌 接种发酵 辣酱 响应面优化 

分 类 号：TS264.24[轻工技术与工程—发酵工程]