乳酸菌强化发酵糟辣椒工艺优化及其品质分析

Process optimization of fermented Capsicum annuum L. inoculated with lactic acid bacteria and its quality analysis

中文关键词:  乳酸菌  糟辣椒  优化  品质

英文关键词:lactic acid bacteria  fermented Capsicum annuum L.  optimization  quality

中文摘要:

      目的 采用植物乳杆菌(Lactiplantibacillus plantarum L.)优化接种强化发酵糟辣椒的工艺, 并分析优化发酵工艺下糟辣椒的品质特性。方法 采用单因素和正交实验优化辣椒接种乳酸菌的发酵条件并验证, 最终研究辣椒在最佳发酵过程中总酸、还原糖、亚硝酸含量、挥发性物质含量等相关指标变化情况, 对比分析得到强化发酵糟辣椒的品质特点。结果 研究结果表明, 在发酵温度35 ℃、发酵时间10 d、乳酸菌添加量4%、食盐添加量4%的条件下, 糟辣椒产品感官评分为(83.00±0.16)分, pH为3.38±0.02, 总酸为(15.55±0.24) g/kg, L*为36.76±0.82, a*为22.45±0.65, b*为4.04±0.43; 可溶性固形物为(13.07±0.03)%。乳酸和苹果酸为糟辣椒的主要有机酸, 其含量依次为(1.9611±0.0800) mg/mL和(1.8600±0.1000) mg/mL; 风味物质主要有酸类、酯类、酮类、醇类、烃类物质, 其中酸类物质占总风味物质相对含量的65.45%。结论 采用乳酸菌强化发酵糟辣椒, 其产品色泽鲜红、品质鲜脆、香味浓郁、酸度适宜、质地均匀、口感极佳, 普遍接受度较高。

英文摘要:

      Objective To optimize the fermentation process with fresh Capsicum annuum L. as raw materials using Lactiplantibacillus plantarum L. and analyze the quality of fermented Capsicum annuum L. under the optimized conditions. Methods Using single factor and orthogonal experiments, the fermentation parameter of fermented Capsicum annuum L. inoculated with lactic acid bacteria were optimized and verified for the optimized fermentation condition. The changes of total acid, reducing sugar, nitrite content, and volatile substances were studied during the fermentation process of Capsicum annuum L. under the condition of the optimal parameters. By comparative analysis, the quality characteristics of strongly fermented Capsicum annuum L. were obtained. Results Under the condition of optimized fermentation parameters (fermentation temperature 35 ℃; fermentation time 10 d; lactic acid bacteria addition 4%; salt addition 4%), fermented Capsicum annuum L. showed sensory scores of 83.00±0.16, pH 3.38±0.02, total acid content of (15.55±0.24) g/kg, L* of 36.76±0.82, a* of 22.45±0.65, b* of 4.04±0.43, and soluble solid substance of (13.07±0.03)%. Lactic acid and malic acid were the main organic acids of fermented Capsicum annuum L., and their contents were (1.9611±0.0800) mg/mL and (1.8600±0.1000) mg/mL, respectively. The flavor substances mainly included acids, esters, ketones, alcohols, and hydrocarbons. Among them, acids accounted for 65.45% of the relative content of total flavor substances. Conclusion Fermentation with lactic acid bacterium strain can enhance brightly fresh redness, crisp, rich aroma, suitable acidity, uniform texture and excellent taste, which are widely accepted by consumers.