菌群强化与直接装瓶发酵糟辣椒生产工艺研究

糟辣椒(即自然乳酸发酵辣椒)中，乳酸菌为优势菌群，适量酵母菌亦起重要作用。糟辣椒生产宜选择前期成熟的、椒肉组织结构厚实且质地硬脆的鲜红辣椒为原料。采用直接装瓶发酵新工艺进行糟辣椒生产，无论是调酸、防腐进行选择性抑菌，还是减菌后人工接种进行优势菌群强化，均可确保产品的安全发酵和品质提高。

Study on Processing Technology of Zao Pepper through Microfiora Intensification and Direct Bottle-filling Fermentation

In Zao pepper, a naturally fermented lactic pepper, lactic-acid bacteria(LAB) is a dominant microflora, and a few ofyeasts also play a important role. It is suitable for the production materials of Zao pepper to choose the mature red pepper inearlier stage with the thick and solid tissue or the hard and fragile texture. In the production of Zao pepper through the newprocessing technology of the direct bottle-filling fermentation, either the selective inhibitation through the acid regulation or theantisepsis, or the intensification of dominant microflora through the artificial inoculation after reducing microbe on the pepper issurface, may completely guarantee both the safe fermentation and the quality improvement of the product.