中国调味品
中國調味品
중국조미품
CHINESE CONDIMENT
2015年
1期
52-56
,共5页
乳酸菌%干辣椒%发酵
乳痠菌%榦辣椒%髮酵
유산균%간랄초%발효
lactic acid bacteria%dry red pepper%fermentation
文章阐述了以干辣椒为原料，添加乳酸菌发酵生产辣椒酱，通过正交试验结果表明：最佳生产条件为食盐浓度10％，接种量1．0％，发酵温度25℃，发酵时间20天。然后在工厂进行了规模化验证，实验表明：添加乳酸菌发酵技术不仅缩短发酵的时间，且其产品的色泽更鲜艳、香味更浓郁、鲜度更高、稳定性更好。
文章闡述瞭以榦辣椒為原料，添加乳痠菌髮酵生產辣椒醬，通過正交試驗結果錶明：最佳生產條件為食鹽濃度10％，接種量1．0％，髮酵溫度25℃，髮酵時間20天。然後在工廠進行瞭規模化驗證，實驗錶明：添加乳痠菌髮酵技術不僅縮短髮酵的時間，且其產品的色澤更鮮豔、香味更濃鬱、鮮度更高、穩定性更好。
문장천술료이간랄초위원료，첨가유산균발효생산랄초장，통과정교시험결과표명：최가생산조건위식염농도10％，접충량1．0％，발효온도25℃，발효시간20천。연후재공엄진행료규모화험증，실험표명：첨가유산균발효기술불부축단발효적시간，차기산품적색택경선염、향미경농욱、선도경고、은정성경호。
The orthogonal test is conducted by taking dry pepper as the raw material,adding lactic acid bacteria to produce chili paste.The results show that the optimal production conditions are as follows:the salt concentration of 10%,the inoculum size of 1 .0%,the fermentation temperature of 25 ℃ and the fermentation time of 20 days.Then the scale validation is carried out in the factory,the experimental results show that adding lactic acid bacteria not only shortens the fermentation time,but also the color of product is brighter,the aroma is stronger,the freshness is higher and the stability is better.
