【摘要】 文章阐述了以干辣椒为原料,添加乳酸菌发酵生产辣椒酱,通过正交试验结果表明:最佳生产条件为食盐浓度10%,接种量1.0%,发酵温度25℃,发酵时间20天。然后在工厂进行了规模化验证,实验表明:添加乳酸菌发酵技术不仅缩短发酵的时间,且其产品的色泽更鲜艳、香味更浓郁、鲜度更高、稳定性更好。更多还原

【Abstract】 The orthogonal test is conducted by taking dry pepper as the raw material,adding lactic acid bacteria to produce chili paste.The results show that the optimal production conditions are as follows:the salt concentration of 10%,the inoculum size of 1.0%,the fermentation temperature of25 ℃ and the fermentation time of 20 days.Then the scale validation is carried out in the factory,the experimental results show that adding lactic acid bacteria not only shortens the fermentation time,but also the color of product is brighter,the aroma is stronger,the freshness is higher and the stability is better.更多还原