美人椒发酵工艺优化

Optimization of Fermentation Process for Capsicum frutescens

为研究美人椒自然条件下的发酵工艺,文章以盐水比、发酵时间、生姜添加量、花椒添加量和白糖添加量为变量,以感官、总酸、质构为评鉴指标,通过单因素和正交试验优化美人椒的发酵工艺。结果:美人椒180.0g,凉开水800.0mL,盐水比1.5∶10,花椒11.0g,生姜80.0g,白糖25.0g,大蒜10.0g,白酒10.0g,发酵14天时,感官评分最高,为86分,总酸适中,为2.28g/100g,弹性为7.08mm,咀嚼性为50.94mJ,pH为4.05,氨基酸态氮含量为0.88%,亚硝酸盐含量为7.07 mg/kg,盐分含量为14.04g/100g。

In order to study the fermentation technology of Capsicum frutescens under the natural conditions, the salt-water ratio, fermentation time, the additive amount of ginger, Zanthoxylum bungeanum and white sugar are taken as the variables, and the sense, total acid and texture are taken as the evaluation indexes to optimize the fermentation technology of Capsicum frutescens by single factor and orthogonal test.The result shows that the products present good quality with the optimum processing parameters as follows: Capsicum frutescens is 180.0 g, cold boiled water is 800.0 mL, salt-water ratio is 1.5∶10, Zanthoxylum bungeanum is 11.0 g, ginger is 80.0 g, white sugar is 25.0 g , garlic is 10.0 g, liquor is 10.0 g, fermentation time is 14 days, the highest sensory score is 86 points , the total acid is moderate of 2.28 g/100 g,the elasticity is 7.08 mm, the chewiness is 50.94 mJ , pH is 4.05, the amino nitrogen content is 0.88%, the nitrite content is 7.07 mg/kg, the salt content is 14.04 g/100 g.