发酵青椒工艺的研究.pdfVIP

食品科技 2009 年第34 卷第 12 期 FOOD SCIENCE AND TECHNOLOGY 食品开发 发酵青椒工艺的研究 黄 蓉， 刘敦华* (宁夏大学农学院食品系，银川750021) 摘要： 3 以CuCl 为护色剂，采用接种发酵方式研究了发酵青椒的护绿条件，通过L (3 )正交实验 2 9 确定了其最佳护绿条件：浓度0.06% 、温度70 ℃、烫漂时间1 min。并在此最佳护绿条件下通过 3 L (3 )正交实验，确定了发酵青椒的最优发酵配方：含糖量3%、含盐量6%、接种量10%。同时对 9 自然发酵与接种发酵进行了对比，结果显示：接种发酵的发酵周期短且发酵产品的风味更加纯正。 关键词： 青椒；护绿；发酵配方 中图分类号： TS 205.5 文献标志码： A 文章编号： 1005-9989(2009)12-0105-03 Study on technology process of fermented green pepper HUANG Rong, LIU Dun-hua* (Food Department Agriculture College of Ningxia University, Yinchuan 750021) Abstract: The green -maintaining conditions of fermented green pepper were studied using inoculated fermentation on the basis of CuCl , the optimum conditions were obtained through orthogonal test, that were 2 concentration 0.06% , temperature 70 ℃ and blanching time 1 minute. The fermentation process of green pepper was tested by the orthogonal experiment under the best conditions of maintaining green color, the results showed that: the optimum formula is sugar 3% , salt 6% , inoculum size 10% . Natural fermentation and inoculated fermentation were compared. It showed that: the laters fermentation period was shorter and its products were more purer. Key words: green peppers; protecting green color; fermentation formula [2] 辣椒是一种深受人们喜爱的蔬菜，具有活血 地保持VC