响应面法优化鲊辣椒的纯种发酵工艺

以鲊辣椒和玉米粉为原料，在单因素试验基础上，利用响应面法对鲊辣椒的纯种发酵工艺条件（发酵温度、发酵时间、接种量及原料配比）进行优化研究。结果表明：鲊辣椒的最佳纯种发酵工艺条件为m（鲊辣椒）∶m（玉米粉）＝1∶1、植物乳杆菌接种量5.5%、发酵温度32 ℃、发酵时间4 d、食盐添加量3.0%。在此条件下鲊辣椒感官评分、总酸含量和氨基酸态氮含量分别为89.47、1.22%和0.28%；发酵所得鲊辣椒成品色泽鲜艳，微酸微辣，风味浓郁。

Optimization of Pure Culture Fermentation Process for Preserved Chili Pepper by Response Surface Methodology

In this study, the optimization of five process conditions including fermentation temperature, fermentation time,inoculum quantity and mass ratio of chili pepper to corn flour for improved chemical and sensory qualities of preserved chilipepper was investigated using response surface methodology. Results indicated that the optimum fermentation conditionswere 1:1 mass ratio of chili pepper to corn flour, 5.5% inoculum quantity, 32 ℃ and 4 days. Under these conditions,the sensory score and total acid and amino nitrogen contents of fermented chili pepper were 89.47, 1.22% and 0.28%,respectively, which showed a bright color, a slightly sour and hot taste and a strong flavor.