摘要
从自然发酵辣椒中分离、纯化得到植物乳酸杆菌和肠膜明串珠菌,以最佳配比2∶1组合菌种,通过人工接种发酵技术改善辣椒酱的风味品质。最终确定产品的发酵工艺条件为:发酵液接种量6%,食盐添加量3%,发酵温度35℃,发酵时间3d。所得产品色泽鲜红,香味浓郁,粘稠适中,酸咸味适度,辣味突出。
Lactobacillus plantarum and Leuconostoc mesenteroides are isolated and purified from naturally fermented chili.The flavor quality of chili sauce is improved by artificial inoculation and fermentation with the optimal ratio of 2∶1.The fermentation conditions are determined as follows:the inoculation amount of fermentation liquid is 6%,the additive amount of salt is 3%,the fermentation temperature is 35℃,the fermentation time is 3 days.The product has bright red color,strong fragrance,moderate viscosity,moderate acid and salty taste,and prominent spicy taste.
作者
张郁松
ZHANG Yu-song(College of Equipment,Xi'an Engineering University of Armed Police Force,Xi'an 710086,China)
出处
《中国调味品》
CAS
北大核心
2019年第12期104-107,共4页
China Condiment
基金
国家自然基金青年基金（31701562）
关键词
乳酸菌
接种发酵
辣椒酱
lactic acid bacteria
inoculation and fermentation
chili sauce
