Optimization of Formula and Inoculation Fermentation Process of Chili Red Sour Soup by Response Surface Methodology
With fresh chili as the main raw material,chili red sour soup is prepared.With total acid content and sensory score as the evaluation indexes,the formula of raw materials and auxiliary materials of chili red sour soup is optimized:the ratio of Lactobacillus plantarum to Leuconostoc mesenteroides is 1:2,the addition amount of garlic is 7％,the addition amount of salt is 6％and the addition amount of ginger is 3％.On this basis,response surface optimization is conducted on fermentation temperature,fermentation time and the addition amount of bacterial strains to determine the optimal fermentation process conditions of chili red sour soup.The results indicate that the optimal process conditions are the inoculation amount of combined bacterial strains of 4％,the fermentation temperature of 28 ℃ and the fermentation time of 15 d.Under these process conditions,the total acid content of chili red sour soup reaches 8.31 g/kg,the obtained chili red sour soup has bright red color,moderate sourness and saltiness,and the sensory score is the highest of 8.68.
chili red sour soupfermentation processtotal acidsensory scoreresponse surface methodology
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