发酵辣椒酱加工工艺及相关技术研究进展  

Research Progress on Processing Technology of Fermented Chili Sauce

作　　者：王玥玮 李佳佳 赵蕾 郝惠阳 唐延东 王穆峰 刘元 WANG Yuewei;LI Jiajia;ZHAO Lei;HAO Huiyang;TANG Yandong;WANG Mufeng;LIU Yuan(Tianjin Food Research Institute Co.,Ltd.,Tianjin 300435,China)

机构地区：[1]天津食品研究院有限公司,天津300435

出　　处：《食品研究与开发》2025年第7期210-215,共6页Food Research and Development

基　　金：天津市科技计划项目(22YFFCYS00010)。

摘　　要：发酵辣椒酱是在自然或人工控制的条件下利用微生物发酵辣椒,其富含各种有机酸、氨基酸态氮、挥发性风味物质等,香辣适口、酱香浓郁、风味独特。该文对发酵辣椒酱的辣椒原料品种及加工适应性、乳酸菌和酵母菌对产品品质及风味影响、发酵工艺技术、发酵机制原理、品质安全等方面进行介绍,以期对发酵辣椒酱的产品研究开发、科学生产加工提供参考,促进发酵辣椒酱行业持续健康、稳定发展。Under natural or artificial control,microorganisms are used to ferment chili peppers to produce various organic acids,amino acid nitrogen,volatile flavor substances,etc.,which is spicy,rich in flavor and unique in flavor.Raw material varieties and processing adaptability of fermented chili sauce,effects of lactic acid bacteria and yeast on product quality and flavor,fermentation technology,fermentation mechanism principle,safety,etc.were introduced,in order to provide theoretical basis for research and development,scientific production and processing of fermented hot sauce products,and produce products with unique flavor,natural health,safety and nutrition.To promote the sustained,healthy and stable development of the fermented hot sauce industry.

关 键 词：辣椒酱 发酵 加工 安全 研究 

分 类 号：TS264.2[轻工技术与工程—发酵工程]