发酵青椒工艺的研究

Study on technology process of fermented green pepper

以CuCl2为护色剂,采用接种发酵方式研究了发酵青椒的护绿条件,通过L9(33)正交实验确定了其最佳护绿条件:浓度0.06%、温度70℃、烫漂时间1min。并在此最佳护绿条件下通过L9(33)正交实验,确定了发酵青椒的最优发酵配方:含糖量3%、含盐量6%、接种量10%。同时对自然发酵与接种发酵进行了对比,结果显示:接种发酵的发酵周期短且发酵产品的风味更加纯正。

The green-maintaining conditions of fermented green pepper were studied using inoculated fermentation on the basis of CuCl2,the optimum conditions were obtained through orthogonal test,that were concentration 0.06% ,temperature 70 ℃ and blanching time 1 minute. The fermentation process of green pepper was tested by the orthogonal experiment under the best conditions of maintaining green color,the results showed that：the optimum formula is sugar 3%,salt 6%,inoculum size 10%. Natural fermentation and inoculated fermentation were compared. It showed that： the later＇s fermentation period was shorter and its products were more purer.