壳聚糖对糟辣椒发酵作用及保藏特性影响

尝试在糟辣椒加工保藏中添加壳聚糖,研究其对糟辣椒品质及保藏性影响.通过对糟辣椒总酸、VC、亚硝酸盐含量和菌落总数的检测,以及感官品质评定,结果发现:壳聚糖对糟辣椒前期乳酸发酵有一定抑制作用,而发酵结束后其总酸含量与对照差异不大;保藏期间壳聚糖组VC损失率、亚硝酸盐积累均较苯甲酸钠组和对照组低;壳聚糖能明显提高产品耐藏性,并对糟辣椒褐变有一定抑制作用,对其感官品质无不良影响.综合指标评价得出:在糟辣椒发酵中添加壳聚糖能提高产品品质及保藏特性,试验中0.3%壳聚糖添加量效果最佳.

EFFECT OF CHITOSAN ON FERMENTING AND STORABILITY OF THE FERMENTED CHILI

Study the effects of Chitosan on fermented chili. By determining the total amount of acid, vitamin C, nitrite, the sum of bacteria, sensory quality and storage stability, the result showed: Chitosan can inhibit lactic acid fermentation of fermented chili the in the primary time,but there is little difference in the total amount of acid between Chitosan group and comparison group at the end of fermentation. In the storage period, the loss of vitamin C, and the nitrite accumulation is much lower compared with sodium benzoate group and contract grounp. Chitosan can prolong storage life, inhibit browning and have no adverse influence on the sensory quality of fermented chili. Comprehensive evaluation: Chitosan can improve fermenting quality and storage-quality of fermented chili. In the experiment, the optimal adding amount of Chitosan is about 0.3 %.