Study on the Production Process of Fermented Pepper
[Objective]The suitable production process of fermented pepper was explored to provide the scientific basis for the industrialized production of fermented pepper.[Method]Through single factor experiment,different salt concentrations(7%,8%,9%,10%and 11%),sugar candy concentrations(1.5%,2.0%,2.5%,3.0%and 3.5%)and inoculation amount of fermentation powder of mixed lactic acid bacteria(0%,0.5%,1.0%,1.5%and 2.0%)were added in the production of fermented pepper.According to the results of single factor experiment,three-factor(salt,sugar candy concentration and inoculation amount of mixed fermentation powder of lactic acid bacteria)and three-level orthogonal experiment was designed to evaluate the sensory quality of fermented pepper and determine the acid,color difference and nitrite content.[Result]When the salt concentration was 9%,the sugar candy concentration was 3%,and the inoculation amount of fermentation powder of mixed lactic acid bacteria was 2%,the comprehensive score of sensory quality of fermented pepper products was the highest,reaching 95.6.The total acid content,color difference and the nitrite content were 4.13 g/kg,17.78 OD and 3.33 mg/kg,respectively.[Conclusion]When the conditions of other ingredients are suitable,the treatment of 9%of salt concentration,3%of sugar candy concentration and 2%of inoculation concentration of fermentation powder of mixed lactic acid bacteria obtains the best production process of fermented pepper.The appearance quality is excellent,the total acidity is suitable,the color is good,and the nitrite content is low.In short,the quality of fermented pepper is accordance with the requirement of Limits of Contaminants in Food(GB 2762-2022)and Fermented Pepper Products in Guizhou(DBS 52/012-2016).
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