摘要
文章主要研究了不同组合菌发酵对辣椒酱的影响。以豆芽、番茄、洋姜为原料,研究适宜于乳酸菌培养的天然组合培养液。以鲜红辣椒为原料,分别采用乳酸菌的不同组合及红茶菌发酵辣椒。结果表明豆芽2%,番茄2%,洋姜1%时有利于乳酸菌的增殖,其中豆芽的使用量对乳酸菌的增殖有显著性影响。采用组合菌发酵辣椒酱有利于降低亚硝酸盐含量,采用不同以产酸为主的组合菌发酵辣椒酱,对成品的酸度、色泽、感官影响相差不大。
The effects of fermentation by different combinations of bacteria on chili sauce are studied in this paper. Using bean sprouts, tomatoes and Jerusalem artichoke as the raw materials, the natural combination culture solution that is suitable for lactic acid bacteria culture is studied. Using fresh red chili as the raw material, different combinations of lactic acid bacteria and black tea fungi are used to ferment chili. The results show that 2% bean sprouts, 2% tomatoes and 1% Jerusalem artichoke are beneficial to the proliferation of lactic acid bacteria, and the amount of bean sprouts has a significant effect on the proliferation of lactic acid bacteria.The fermentation of chilli sauce combined with bacteria is beneficial to reduce nitrite content. The fermentation of chilli sauce combined with different bacteria mainly producing acid has little effect on acidity, color value and sensory quality of the finished products.
作者
徐清萍
张如霞
纵伟
赵光远
XU Qing-ping;ZHANG Ru-xia;ZONG Wei;ZHAO Guang-yuan(College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China;Collaborative Innovation Center of Food Production and Safety in Henan Province, Zhengzhou 450001, China)
出处
《中国调味品》
CAS
北大核心
2019年第5期71-74,79,共5页
China Condiment
基金
河南省创新型科技团队(C20150024)
河南省高校科技创新团队(16IRTSTHN010)
关键词
辣椒酱
乳酸菌
乳酸
亚硝酸盐
色价
chili sauce
lactic acid bacteria
lactic acid
nitrite
color value
