The Research and Application of Lactic Acid Bacteria in Dry Red Pepper Fermentation Process
In this paper, by adding lactic acid bacteria powder in the dry red pepper fermentation experiment. Throu-gh the orthogonal test results, the optimum production conditions: salt concentration 10%, inoculation 1%, fermentation temperature 25℃, fermentation time 20d. The scale is validated in the factory. The experimental results show that:adding lactic acid bacteria powder in dry red pepper fermentation, compared with the traditional process: the colour is more scarlet, both ester aroma and soy sauce aroma are richer; The morphology stands firm.
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