[1]徐清萍.影响发酵辣椒酱品质因素探讨[J].中国调味品,2019,(06):70-72.
 Study on the Factors Affecting the Quality of Fermented Chili Sauce[J].CHINA CONDIMENT,2019,(06):70-72.
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影响发酵辣椒酱品质因素探讨()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年06期
页码:
70-72
栏目:
出版日期:
2019-06-20

文章信息/Info

Title:
Study on the Factors Affecting the Quality of Fermented Chili Sauce
作者:
徐清萍
文献标志码:
A
摘要:
本文主要研究影响辣椒酱各主要指标的因素。以亚硝酸盐含量、乳酸含量、色价为指标,通过正交试验设计法,研究接种量、加糖量、甜味剂用量、加盐量、接种液初始糖度、发酵时间等因素对发酵效果的影响。结果表明,采用乳酸菌发酵辣椒酱,可以降低亚硝酸盐含量。甜味剂的添加量对亚硝酸盐含量具有显著性影响,其次适当增加接种量,能降低辣椒酱中亚硝酸盐含量。辣椒酱发酵时间大于8d后,乳酸含量基本不再明显改变。加盐量对发酵辣椒酱色价值有显著性影响,加盐量过高,会影响辣椒酱成品的色价值。通过改变接种量、调节甜味剂用量、加盐量、发酵时间,可以改善辣椒酱中酸含量、亚硝酸盐含量、色价,从而起到改善辣椒酱品质的作用。
Abstract:
The factors affecting the main indexes of chilli sauce were studied in this paper. With nitrite content, lactic acid content and color value as indicators, the effects of inoculation amount, sugar content, sweetener content, salt content, initial sugar content of inoculation liquid and fermentation time on fermentation were studied by orthogonal design. The results showed that the content of nitrite could be reduced by using lactic acid bacteria to ferment chili sauce. The amount of sweetener has a significant effect on nitrite content, followed by the inoculation amount on nitrite content. Appropriate increase of inoculation amount can reduce the nitrite content in chili sauce. After fermentation time of more than 8 days, the content of lactic acid basically does not change. Salt addition has a significant effect on the color value of fermented chili sauce. Excessive salt addition affects the color value of chili sauce products. The acid content, nitrite content and color value of chili sauce can be improved by changing the inoculation amount, adjusting the dosage of sweetener, salt and fermentation time, thus the quality of chili sauce can be improved.
更新日期/Last Update: 2019-11-06