辣椒酱发酵工艺研究

Investigation of fermentation technology of the chilli-jam

辣椒酱发酵合适的工艺参数为发酵液用量5%、发酵时间6d、盐浓度3%、糖浓度2%。发酵6d后,含酸量达到0.59%。纯菌种发酵过程中亚硝酸盐最高含量为0.64mg/kg,而自然发酵时可达6.12mg/kg。杀菌温度90℃杀菌时间5min。

The best chilli-jam fermentation parameters were as fellows： 5% formentation agent, formentation for6d, 3% NaCl, 2% Sugar. After 6 d formentation, the content of the acid achived 0.59%. The highest content of the nitrite was 0.64 mg/kg in the controlled ferment, but the top content of the nitrite was 6. 12 mg/kg in natural formentation. The sterilized condition was 90 ℃ for 5 min.