| 植物乳酸杆菌对辣椒酱品质的影响 |
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| 引用本文： | 王新惠,夏艳丽,张雅琳,潘攀,孙劲松,刘洋,肖龙泉. 植物乳酸杆菌对辣椒酱品质的影响[J]. 中国调味品, 2020, 0(4): 44-46,54 |
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| 作者姓名： | 王新惠 夏艳丽 张雅琳 潘攀 孙劲松 刘洋 肖龙泉 |
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| 作者单位： | 成都大学肉类加工四川省重点实验室 |
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| 基金项目： | 国家自然科学基金面上项目(31772093);成都市科研项目(2018-YF05-00019-SN)。 |
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| 摘 要： | 为探索植物乳酸杆菌对传统辣椒酱产品的影响,对辣椒酱的pH值、总酸和亚硝酸盐含量进行了测定,同时对辣椒酱进行感官评定。结果表明,添加植物乳酸杆菌后,辣椒酱的pH值和总酸比对照组显著(p<0.01)降低,添加植物乳酸杆菌的辣椒酱中残留的亚硝酸盐含量比对照组低15.36%,并且感官接受性好。因此,在辣椒酱中添加植物乳酸杆菌可以提高产品的安全性和风味。
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| 关 键 词： | 植物乳酸杆菌 辣椒酱 总酸 亚硝酸盐 感官评定 |
Effect of Lactobacillus plantarum on Quality of Chili Sauce |
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| WANG Xin-hui,XIA Yan-li,ZHANG Ya-lin,PAN Pan,SUN Jin-song,LIU Yang,XIAO Long-quan. Effect of Lactobacillus plantarum on Quality of Chili Sauce[J]. China Condiment, 2020, 0(4): 44-46,54 |
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| Authors: | WANG Xin-hui XIA Yan-li ZHANG Ya-lin PAN Pan SUN Jin-song LIU Yang XIAO Long-quan |
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| Affiliation: | (Key Laboratory of Meat Processing in Sichuan Province,Chengdu University,Chengdu 610106,China) |
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| Abstract: | In order to explore the influence of Lactobacillus plantaurum on the quality characteristics of chili sauce,the pH value,total acid and nitrite content of chili sauce are determined,and the sensory evaluation of chili sauce is carried out.The results indicate that after adding Lactobacillus plantarum,the pH value and total acid of chili sauce are significantly(p<0.01)lower than those of the control group.The residual nitrite content in chili sauce added with Lactobacillus plantarum is 15.36%lower than that of the control group,and has good sensory acceptability.Therefore,the adding of Lactobacillus plantarum into chili sauce can improve the safety and flavor of the product. |
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| Keywords: | Lactobacillus plantaurum chili sauce total acid nitrite sensory evaluation |
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