Position: Home > Articles > Fermentation process optimization and flavor quality of desalted chili
Journal of Hunan Agricultural University(Natural Sciences)
2017,43
(1)
71-78
脱盐盐渍辣椒发酵工艺优化及风味品质研究
作 者：
罗凤莲;夏延斌;王燕;蒋立文;欧阳建勋
单 位：
湖南农业大学食品科学技术学院
关键词：
盐渍辣椒;脱盐;接种发酵;风味品质;工艺优化
摘 要：
以盐渍辣椒为原料,采用正交试验优化脱盐盐渍辣椒发酵工艺,用HS–SPME–GC–MS方法测定脱盐盐渍辣椒发酵前后挥发性成分的变化。结果表明:盐渍辣椒脱盐后,其氯化钠、总糖、总酸、还原糖、氨基酸态氮含量均有显著降低(P<0.05);脱盐盐渍辣椒发酵的适宜工艺为接种6%的植物乳杆菌菌液,添加4%蔗糖,发酵5 d;脱盐盐渍辣椒接种发酵后,其酯类、醛类物质相对含量分别较发酵前增加了24%、448%,醇类、烯烃类相对含量分别降低了18%、31%,接种发酵使辣椒中的酯类和醛类物质增加。
译 名：
Fermentation process optimization and flavor quality of desalted chili
作 者：
LUO Fenglian;XIA Yanbin;WANG Yan;JIANG Liwen;OUYANG Jianxun;College of Food Science and Technology,Hunan Agricultural University;National R&D Center for Vegetable Processing;Hunan Provincial Key Laboratory of Food Science and Biotechnology;Hunan Provincial Research Center of Engineering and Technology for Fermented Food;
关键词：
salted chili;;desalination;;inoculation fermentation;;flavor quality;;process optimization
摘 要：
By taking salted chili as materials, the fermentation process in making desalted chili were optimized through orthogonal experiment, and the change of volatile flavor components before and after fermentation were determined by headspace solid phase microextraction gas chromatography and mass spectrometry(HS–SPME–GC–MS). The results indicated that Na Cl, total sugar, total acid, reducing sugar and amino acid nitrogen content in desalted chili reduced significantly after desalination(P<0.05). The appropriate fermentation process of desalted chili was 6% Lactobacillus plantarum, 4% sugar, and fermentation for 5 days. The relative content of esters and aldehydes of inoculation fermentation desalted chili increased 24% and 448% respectively than desalted chili, while alcohols and olefins decreased 18% and 31% respectively. Inoculation fermentation was helpful to improve the flavor of esters and aldehydes in chili.
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