发酵型竹笋糟辣椒产品的研制

以竹笋、鲜红辣椒为原料，以感官评分和总酸值为评价指标，采用单因素试验和正交试验确定并优化了竹笋糟辣椒产品的加工工艺和配方，并分析竹笋糟辣椒发酵过程中乳酸菌含量、菌落总数、亚硝酸盐含量及pH值和总酸度的变化。结果表明，竹笋糟辣椒的最佳配方为盐用量5%，腌制时间为6 d，白酒用量3%，竹笋与辣椒的质量比为1∶1（g∶g）。在发酵成熟（6 d）时，乳酸菌数对数值达到最大值9.8，菌落总数对数值和亚硝酸盐含量降到最小值，分别为3.1和0.48 mg/kg，pH 3.2，总酸含量0.757 g/100 mL。

Development of the fermented bamboo shoots and chili products

Using bamboo shoots and chili as raw materials, the sensory evaluation score and total acid content as evaluation indexes, the process technology and formula of fermented bamboo shoots and chili were optimized by single factor and orthogonal experiments. The changes of lactic acid bacteria content, total plate count, nitrite content, pH and total acid content during the process of bamboo shoots and chili fermentation were analyzed. The results showed that the optimum formula of fermented bamboo shoots and chili was salt 5%, salted time 6 d, Chinese liquor 3%, the mass ratio of bamboo shoots and chili 1∶1 (g∶g). On the 6th day of fermentation, the maximum logarithm of lactic acid bacteria count was up to 9.8, the minimum logarithm of total plate count and nitrite content were down to 3.1 and 0.48 mg/kg, respectively, pH was 3.2 and total acid content 0.757 g/100 ml.