辣酱的生产现状及发展方向

Technology Present Situation and Prospects of Hot Pepper Sauce

分析了我国辣酱的生产现状。随着人们生活水平的提高和改善,消费者对辣酱的品质、品种、安全性和保健性等有着新的要求。为提高辣酱的质量,现多采用菌种混合制曲或多菌种发酵等工艺,以及酶制剂发酵等几种可行的方法来提高辣酱品质和原料蛋白利用率。

This paper analyzed the technology present situation of hot pepper sauce in China, and think that with the improving of people living level, the consumers have new need about the quality, variety, security and health. In order to improve the quality of hot pepper sauce, adoping poly-strain-making koji or poly-strain ferment to improve the quality of the sauce and protein utilization ratio, and several feasible schemes such as enzyme preparation fermentation.