乳酸菌在干辣椒发酵中的研究与应用

The Research and Application of Lactic Acid Bacteria in Dry Red Pepper Fermentation Process

本文阐述了以干辣椒为原料,添加乳酸菌发酵生产辣椒酱,通过正交试验结果表明,最佳工艺条件为:食盐浓度10%,接种量1.0%,发酵温度25℃,发酵时间20d。然后在工厂进行了规模化验证,生产试验表明:添加乳酸菌发酵不仅缩短发酵时间,且其产品的色泽更鲜艳、香味更浓郁、鲜度更高、稳定性更好。

In this paper, by adding lactic acid bacteria powder in the dry red pepper fermentation experiment. Throu-gh the orthogonal test results, the optimum production conditions： salt concentration 10%, inoculation 1%, fermentation temperature 25℃, fermentation time 20d. The scale is validated in the factory. The experimental results show that：adding lactic acid bacteria powder in dry red pepper fermentation, compared with the traditional process： the colour is more scarlet, both ester aroma and soy sauce aroma are richer; The morphology stands firm.