复合菌剂对辣椒发酵过程中亚硝酸盐含量的影响

以新鲜辣椒为原料，将从泡菜中分离出来的优势菌株制备成复合菌剂，研究自然发酵和复合菌剂发酵对发酵辣椒中亚硝酸盐含量的影响。在单因素试验的基础上，通过正交试验确定最佳生产工艺参数。结果表明，最佳工艺条件为食盐质量分数4%，蔗糖质量分数1%，复合菌剂接种量6%，发酵温度30 ℃，发酵时间72 h。在此条件下，发酵辣椒的亚硝酸盐含量为1.21 mg/kg，与自然发酵辣椒相比，成熟期由168 h缩短为72 h，亚硝酸盐含量由3.94 mg/kg下降至1.21 mg/kg，不仅缩短了发酵周期且提高了产品的食用安全性。

Effect of complex microbial inoculants on nitrite contents during chilli fermentation

Using fresh chilli as raw materials, the complex microbial inoculants isolated from pickled cabbage were used for chilli fermentation. The effect of complex microbial inoculants fermentation on nitrite content in fermented chill was compared with natural fermentation. On the basis of single factor experiment, the optimal production conditions were determined by orthogonal experiment as follows: salt concentration 4%, sucrose concentration 1%, complex microbial inoculants 6%, fermentation temperature 30 ℃ and time 72 h. Under these conditions, the content of nitrite in fermented chilli was 1.21 mg/kg. Compared with natural fermentation, the maturation period was shortened from 168 h to 72 h and the content of nitrite was reduced from 3.94 mg/kg to 1.21 mg/kg. These results suggested that the complex microbial inoculants could greatly shorten the fermentation time and improved the safety of the product.