Study on acid formation and acidity characteristics of Zha-Chili prepared by different starch
To study the influence of different starch on acid formation and acidity characteristics of Zha-Chili during its fermentation.Rice,corn and taro-corn starch were used as ingredients during Chili fermentation.The relationship between acid formation and glucose metabolism during the fermentation was studied.The results showed that the amount of total sugar,starch,soluble sugar and reducing sugar in all three kinds of Zha-Chili were reduced,while total acid,lactic acid,acetic acid,malic acid and tartaric acid were increased.Total sugar,starch and reducing sugar decreased and acetic acid increase was significantly correlated (P ＜ 0.05).The acidity strength analysis of three kinds of Zha-Chili showed that the acidity strength of rice increased rapidly and the main influence factors were acetic acid,lactic acid and malic acid;the main acids in corn and taro-corn were acetic acid,lactic acid and malic acid.Principal component analysis showed that rice Zha-Chili had the highest score and the different starch ingredients can affect acidity strength and flavor characteristics of final fermented product.
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