乳酸菌纯种发酵辣椒酱工艺研究

Technical study of the making of red pepper sauce with lactic acid bacteria

乳酸菌纯种发酵辣椒酱的最优生产工艺：接种量为5％、发酵温度35℃、发酵时间48h、菌种配比Lact．1：Lact．2为2：1。纯菌种发酵的辣椒过程中亚硝酸盐含量最高值仅为0．637mg／kg，而自然发酵时可达6．874mg／kg。

The best chili-jam fermentation parameters were as fellows： 5% fermentation agent, fermentation temperature 35 ℃, fermentation for 48h, the ratio of Lact. 1 ：Lact.2 = 2：1 .The highest content of the nitrite was 0.637mg/kg in the controlled ferment, but the top content of the nitrite was 6.874 mg/kg.