【摘要】 为提升辣椒酱的风味与品质，通过响应面-TOPSIS熵权法对酵母菌-乳酸菌协同发酵辣椒酱的工艺进行优化。在确定工艺条件基础上，与纯种乳酸菌发酵的辣椒酱品质对比分析，明确酵母菌-乳酸菌协同发酵工艺制备辣椒酱的应用效果。结果表明，协同发酵最优工艺条件为食盐质量分数7.36%，酵母菌-乳酸菌质量比4∶6，菌种质量分数0.32%,30℃下发酵5 d。与纯种乳酸菌发酵的辣椒酱相比，协同发酵型辣椒酱的总酯、总酚、总黄酮含量和DPPH自由基清除率分别提高34.52%,15.45%,36.21%,21.31%，香气成分含量和抗氧化性能均明显提高。研究结果为高品质发酵辣椒酱的产品开发提供理论依据。更多还原

【Abstract】 To enhance the flavor and quality of chili sauce,the synergistic fermentation process of yeast and lactic acid bacteria for chili sauce was optimized using response surface methodology(RSM) combined with the TOPSIS-entropy weight method., Based on the established optimal process conditionsa comparative analysis was conducted between the sauce produced via synergistic fermentation and that produced via pure lactic acid bacteria fermentation to clarify the application effectiveness of the synergistic process.The results showed that the optimal conditions for synergistic fermentation were:salt mass fraction of 7.36%,yeast-to-lactic acid bacteria mass ratio of 4∶6,inoculum mass fraction of 0.32%,and fermentation at 30 ℃ for 5 days.Compared to the sauce fermented with pure lactic acid bacteria,the synergistically fermented chili sauce exhibited increases of 34.52% in total esters,15.45% in total phenols,36.21% in total flavonoids,and 21.31% in DPPH radical scavenging activity.Both the content of aroma compounds and the antioxidant capacity were significantly improved.The research findings provide a theoretical basis for the development of high-quality fermented chili sauce products.更多还原