乳酸发酵辣椒粉工艺研究

研究了利用植物乳酸杆菌、肠膜状明串珠菌、嗜酸乳杆菌组成的混合培养体系发酵辣椒粉的生产工艺及各种主要影响因素。结果表明，采用乳酸菌10％、蔗糖4％、葡萄糖3％的培养液，在不同发酵时期，25-37℃不同温度控制发酵，辣椒粉产酸、口感俱佳。

It is mainly discussed in this article that the technology of production and all leading elements of using the mixed cultivation system of lactobacillus plantarum, leuconostoc mesenteroides and lactobacillus acidophilus to ferment the chili powder. The result shows that chili powder produces acid well and it tastes good by using the cultivation liquid of 10 % lactic acid bacteria,4% sucrose and 3% glucose and controlling the fermenting in the temperature from 25℃-37℃ during the distinct period of fermenting.