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| 乳酸菌发酵生产青椒酱的工艺研究 | |
| 引用本文： | 何绪晓,丁筑红,张永凤,俞露,谭书明.乳酸菌发酵生产青椒酱的工艺研究[J].现代食品科技,2008,24(5):455-458. |
| 作者姓名： | 何绪晓 丁筑红 张永凤 俞露 谭书明 |
| 作者单位： | 1. 贵州大学生命科学学院食品科学系,贵州,贵阳,550025 2. 贵州大学化学工程学院,贵州,贵阳,550003 3. 贵州大学贵州省发酵工程与生物制药重点实验室,贵州,贵阳,550003 |
| 摘 要： | 本文以青椒和红椒为原料,研究了乳酸菌发酵过程中总酸、pH、可溶性固形物、Vc、总糖、还原糖、蛋白质和氨基酸等成分的变化.结果表明乳酸菌发酵生产青椒酱的工艺可行,其发酵过程中的总糖、还原糖、蛋白质和氨基酸的变化与红辣椒发酵的变化趋势基本一致,具有红椒发酵的发酵特性;因青椒中的糖含量较低,在原料中添加一定量的糖或含糖量高的果蔬利于生产优质青椒酱;另青椒中的叶绿素易分解,控制发酵初期叶绿素的损失是解决青椒制品护色的最关键一步. |
| 关 键 词： | 青椒 红椒 发酵 |
| 收稿时间： | 2008/4/24 0:00:00 |
Research on the Feasibility of Fermentation of Green Chilli Inoculated with Acetic acid bacteria |
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| HE Xu-xiao,DING Zhu-hong,ZHANG Yong-feng,YU Lu,TAN Shu-ming.Research on the Feasibility of Fermentation of Green Chilli Inoculated with Acetic acid bacteria[J].Modern Food Science & Technology,2008,24(5):455-458. | |
| Authors: | HE Xu-xiao DING Zhu-hong ZHANG Yong-feng YU Lu TAN Shu-ming |
| Affiliation: | (1.Food Science Department, Life Science College, Guizhou University, Guiyang 550025,Chian);(2.Chemical Engineering College, Guizhou University, Guiyang 550003,China); (3.Guizhou Province Key Laboratory of Fermentation Engineering and Biological Pharmacy, Guizhou University, Guiyang 550003,China) |
| Abstract: | Changes of total acid, pH value, soluble solids, VC, total sugar, reducing sugar, protein and amino acid content of green pepper and Chilli during the inoculated fermentation process were investigated in the experiment. The result indicated that green chill fermentation had the same typical characteristics with Chilli fermentation, which confirmed the feasibility of green pepper sauce via fermentation. Adding sugar or sugar-containing vegetables may improve the quality of the fermented sauce. Besides, improving the flavor and reducing the loss of chlorophyll was the key to the color retention of the green pepper sauce. |
| Keywords: | green chilli red chilli fermentation |
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