Research on the Inoculation Fermentation and Light Salt Preservation Technology of Chopped Peppers
In order to ensure the characteristic flavor of chopped peppers and reduce their salt content to meet the needs of people's healthy diet,this study investigated the effects of Lactobacillus plantarum,salt,white wine,vinegar,sodium metabisulfite,and CaCl2 on the quality of light-salt-fermented peppers by using fresh wire peppers as the object of the study with a one-way and orthogonal test.The results showed that the optimized process of inoculated fermentation and light salt preservation of the thread pepper was as follows:after the thread pepper was cleaned,dried and chopped,it was inoculated with 2%of Lactobacillus plantarum H3D,added with 8%of salt,4%of white wine,2%of vinegar,0.1%of CaCl2 and 0.02‰ of sodium metabisulfite and mixed well,sealed,and fermented at room temperature for 105 d.The color of the fermented pepper was bright and colorful,with a crunchy texture and a strong aroma,and the content of amino acid nitrogen reached 0.16 g/100 g,the content of total acid reached 1.12 g/100 g and a sensory score of 95.1 points.This study provides technical support for the inoculated fermentation and light salt preservation of chopped pepper.
万方数据
维普
