天然防腐物质对发酵辣椒质量控制作用初探

将天然防腐物质大蒜1g/100g、生姜1g/100g、紫苏0.5g/100g加入辣椒中,不影响辣椒自然乳酸发酵,而可以防止发酵产品过酸、抑制表面生花、降低发酵过程中亚硝酸盐的生成量。这种采用天然防腐物质用于发酵蔬菜的质量控制的方法,符合安全、健康食品的发展趋势。

The addition of natural antirot substance,such as1%garlic,1%ginger and0.5%purple perilla had little effed on natural lactic acid fermentation of pepper,while mould growing on the surface of fermented pepper could be inhibited effectively,and content of nitrite produced during pepper fermentation decreased.This method of quality control of fermented pepper agrees with the demand of safe,healthy food.