不同发酵温度模式对辣椒酱品质影响研究
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摘要
文章对发酵辣椒酱的配方进行了优化,研究了不同发酵温度模式对其发酵过程中理化指标变化的影响。首先,通过正交试验与方差分析确定了发酵辣椒酱的最佳配方:在辣椒量恒定的基础上,发酵液添加量8%、食盐添加量10%、白糖添加量5%、水添加量15%;在此基础上分析了不同发酵温度模式下发酵过程中理化指标的变化情况,确定35℃发酵5天→30℃发酵5天→25℃发酵5天的发酵温度模式发酵效果最好;最后检测了3种模式发酵成品的卫生指标,均符合国家标准。该研究为把控不同发酵温度模式对辣椒酱发酵过程中的品质变化提供了理论依据,为传统辣椒酱企业的生产提供了技术指导。
The formula of fermented chili sauce is optimized and the changes of physical and chemical indexes during the fermentation process are studied under different fermentation temperature modes.Firstly,through orthogonal experiment and variance analysis,the optimum formula of fermented chili sauce is determined as follows:on the basis of constant amount of chili,8% fermentation broth,10% salt,5% sugar and 15% water are added.On this basis,the changes of physical and chemical indexes in the process of fermentation under different fermentation temperature modes are analyzed.The optimum fermentation conditions are determined as follows:fermentation at 35℃for 5 days,at 30℃for 5 days and at 25℃for 5 days.Finally,the hygienic indexes of the three fermentation modes are tested,which are in accordance with the national standards.This study has provided theoretical basis for controlling different fermentation temperature modes to study the quality change of chili sauce during fermentation,and provided technical guidance for the production of traditional chili sauce enterprises.
The formula of fermented chili sauce is optimized and the changes of physical and chemical indexes during the fermentation process are studied under different fermentation temperature modes.Firstly,through orthogonal experiment and variance analysis,the optimum formula of fermented chili sauce is determined as follows:on the basis of constant amount of chili,8% fermentation broth,10% salt,5% sugar and 15% water are added.On this basis,the changes of physical and chemical indexes in the process of fermentation under different fermentation temperature modes are analyzed.The optimum fermentation conditions are determined as follows:fermentation at 35℃for 5 days,at 30℃for 5 days and at 25℃for 5 days.Finally,the hygienic indexes of the three fermentation modes are tested,which are in accordance with the national standards.This study has provided theoretical basis for controlling different fermentation temperature modes to study the quality change of chili sauce during fermentation,and provided technical guidance for the production of traditional chili sauce enterprises.
引文
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[2]徐廷弼,钮成拓,王琪,等.基于基因测序技术对辣椒酱生产设备和空气中的细菌检测[J].食品与发酵工业,2018,44(10):225-230.
[3]韦宗卉.乳酸菌发酵对辣椒酱品质影响的研究[D].扬州:扬州大学,2017.
[4]胡梁斌,黎家奇,朱琳,等.基于模糊数学综合评价法研制鮰鱼辣椒酱配方的研究[J].中国调味品,2018,43(10):26-29.
[5]张郁松.营养风味辣椒酱工艺的研制[J].中国调味品,2018,43(3):88-90.
[6]郭淼.发酵辣椒原料酱的研究[D].天津:天津科技大学,2014.
[7]时永杰.乳酸菌发酵辣椒酱菌种的筛选及系列辣椒酱产品的研发[D].石河子:石河子大学,2013.
[8]李增.川味香菇鸡鲜辣酱制作工艺优化[J].中国调味品,2018,43(9):100-102.
[9]韩俊燕,赵国忠,赵建新,等.发酵辣椒细菌多样性的16SrDNA测序分析[J].中国食品学报,2018,18(5):246-251.
[10]Guyo D G,Anthony M,Louisa V,et al.Do invasive exotic and native freshwater plant species respond similarly to low additional nitrate doses?[J].Aquatic Botany,2018(11):151.
[11]孙小静,王雪雅,蓬桂华,等.不同辣椒品种对辣椒酱发酵品质的影响[J].中国酿造,2017,36(9):55-59.