The Technology of Enhanced Fermentation of Chili Sauce by Lactobacillus plantarum
To overcome the many shortcomings of traditional naturally fermented chili sauce,this article uses fresh red chili as the main ingredient and adopts pure bacterial inoculation technology.The optimal process conditions for chili sauce are determined through single factor experiment and orthogonal experiment,which are 4% white sugar(mass ratio),4% salt(mass ratio),and a fermentation time of 7 days.The resulting product has a bright red color,a delicate taste,a soft sour and spicy taste,moderate sweetness and salty taste,and a strong fermentation aroma.
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