辣椒酱发酵过程中蛋白酶活性变化的研究-《中国调味品》

文章信息/Info

Title:: Research on the Change of Protease Activity in the Process of Chili Sauce Fermentation

摘要:: 为了更好地满足人们对辣椒酱口味的需求，满足更多消费者的需求。本试验以辣椒酱为研究对象，并对辣椒酱发酵过程中蛋白酶活性值在特定时间和温度下的变化趋势进行了观察和分析，以期找到最适宜的发酵温度范围和时间。实验结果表明，在辣椒酱制作过程中，最适宜的发酵温度为35℃，适宜的发酵天数为3天。在制作辣椒酱料的过程中，辣椒酱发酵温度需要控制在40℃，适宜的发酵天数为20天。

Abstract:: In order to better meet the needs of people’’s taste of chili sauce, to meet the needs of more consumers. In this paper, pepper sauce was used as the research object, and the change trend of the protease activity value of the pepper sauce during fermentation was observed and analyzed at a specific time and temperature to find out the suitable fermentation temperature range and time of the pepper sauce. The experimental data analysis shows that in the process of koji making, the suitable fermentation temperature of the bean koji is 35 ℃, and the suitable fermentation days are 3 days. In the process of making sauce, the suitable fermentation temperature of the chili sauce is 40℃, and the suitable fermentation days are 20 days.