方玉梅¹，王 优²，王 凡²，杜发菊²，王小龙²

（1.六盘水师范学院生物科学与技术学院，贵州六盘水 553004；

2.六盘水美味园食品有限公司，贵州六盘水 553000）

摘 要：以鲜红辣椒为原料，研究糟辣椒产品的配方。根据食品的感官属性（色、香、味、形）设计糟辣椒感官评价标准，以感官评分和总酸为评价指标，在单因素试验的基础上，通过正交试验优化糟辣椒产品的工艺和配方。结果表明，风味良好脆鲜糟辣椒的适宜发酵条件为添加5.5%乳酸菌制剂、6%食盐、发酵温度32 ℃、发酵时间6 d。70 ℃水浴灭菌20 min能达到GB 2714—2015《食品安全国家标准 酱腌菜》标准要求和保持良好的风味。

关键词：糟辣椒；乳酸菌；发酵

中图分类号：TS255.53      文献标识码：A      文章编号：1674-506X（2023）02-0078-0005

Formula Optimization of a Kind of Fermented Pepper Product

FANG Yumei¹，WANG You²，WANG Fan²，DU Faju²，WANG Xiaolong²

（1.School of Biological Science and Technology, LiuPanshui Normal University, Liupanshui Guizhou 553004, China;

2.Liupanshui Mei Weiyuan Food Co., Ltd., Liupanshui Guizhou 553000, China）

Abstract：Using fresh red pepper as raw material, the formula of fermented pepper was studied. According to the sensory properties of food（color，aroma，taste and shape）, the sensory evaluation standard of fermented pepper was designed, with sensory score and total acidity as the evaluation index. The processing technology and formula of fermented pepper were determined by single factor test and optimized by orthogonal test. Result showed that the suitable fermentation conditions of crisp fresh fermented pepper with good flavor were 5.5% lactic acid bacteria, 6% salt, 32 ℃ fermentation temperature and 6 days fermentation time. The 70 ℃ water bath sterilization for 20 min could meet the standard requirements of GB 2714—2015 “National Food Safety Standard for Pickles and Preserved Vegetables” and maintain good flavor.

Keywords：fermented pepper; lactic acid bacteria; fermentation

doi：10.3969/j.issn.1674-506X.2023.02-012

收稿日期：2022-06-10

基金项目：贵州省科技计划项目（黔科合成果［2021］一般029）；贵州省高等学校重点实验室（黔教技［2022］054）

作者简介：方玉梅（1982-），女，硕士，教授。研究方向：植物生理学。

引用格式：方玉梅,王优,王凡,等.一种糟辣椒产品工艺的优化研究[J].食品与发酵科技,2023,59(2):78-82.