[1]徐清萍.不同组合菌发酵辣椒酱的对比研究[J].中国调味品,2019,(05):71-74.
 Comparative Study on Chili Sauce Fermented by Different Groups of Bacteria[J].CHINA CONDIMENT,2019,(05):71-74.
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不同组合菌发酵辣椒酱的对比研究()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年05期
页码:
71-74
栏目:
出版日期:
2019-05-20

文章信息/Info

Title:
Comparative Study on Chili Sauce Fermented by Different Groups of Bacteria
作者:
徐清萍
文献标志码:
A
摘要:
本文主要研究不同组合菌发酵对辣椒酱的影响。以豆芽、番茄、洋姜为原料,研究适宜于乳酸菌培养的天然组合培养液。以鲜红辣椒为原料,分别采用乳酸菌的不同组合及红茶菌发酵辣椒。结果表明豆芽2%,番茄2%,洋姜2%时有利于乳酸菌的增殖,其中豆芽的使用量对乳酸菌的增殖有显著性影响。采用组合菌发酵辣椒酱有利于降低亚硝酸盐含量,采用不同以产酸为主的组合菌发酵辣椒酱,对成品酸度、色泽、感官方面的影响相差不大。
Abstract:
The effects of different groups of bacteria on fermented chili sauce were studied in this paper. The best natural culture solution formula suitable for the Lactobacillus cultivation was tested. Bean sprouts, tomatoes and Jerusalem artichoke were used as the original material. Lactobacillus and kombucha were used for chili sauce fermentation with fresh red pepper as raw material. The results showed that the optimal proportion of bean sprouts, tomato, Jerusalem artichoke used for proliferation of lactobacillus cultivation was 2%, 2% and 1%, respectively. The use of bean sprouts has a significant effect on the proliferation of lactic acid bacteria. The nitrate content in the fermented chili sauce can be reduced by artificial inoculation. Different combinations of bacteria with the main production of the acid, have low influence on the finished product, as for acidity, color value and sensory.
更新日期/Last Update: 2019-09-11