| Beiji Capsicum annuum is a local chili planted by the people in Beiji village, with the quality of big size and tasting sweet. But due to the high level of water content, the fresh chili is very easy to rot and difficult to preserve. In order to decrease its rot, increase its value, promote its plantation and provide theoretic basis during storage and process of chili as well, characteristics of its quality and process were studied. The main researches and their results are as follows.1. The quality characteristic, nutrition ingredients and processing performance of Beiji big chili were studied. The results showed that Beiji big chili can be divided into two shapes: one looks like a cattle horn and the other just like a spindle. Its average length is 17.3cm, 4.3cm wide, weighing 60g for each single one. It contains 0.144mg/g capsaicin and 0.04mg/g dihydrocapsaicin, the content of vitamin C reaches 133.53 mg/100g, its deoxidized sugar is 2.2%, total sugar is 3.32% with moisture content 91.2%. The extraction rate of capsaicin with color price 51.12 can be up to 1.9%. If it is cured to the fermentation minced fresh chili, you can easily find that it looks fresh and colorful, smells sweet and tastes crisp within 15 days, but it is impossible to keep it longer. However, if it was made into soak chili after hermetical sterilization, the preserving time can be lasted to 180 days.2. The selection of lactobacillus of fermented minced fresh chili and its inoculation ferment were studied. Two strains lactic acid bacteria named Lact.chili.6 and Lact.chili.8 are inoculated with fermentation of minced fresh chili, it is obvious that they can quickly produce lactic acid, prohibit the other microbes, lower the nitrite content, stabilize the acidity in anaphase characteristic and prolong its storage stage in low salt content after inoculated microbes.3. Effects of artificial inoculation on the quality and nitrite content of the soak chili were studied. The results showed that artificial inoculation can reduce the tatol acid content to 0.60g/mL at 10d after fermentation compared with 0.41g/100mL at nature fermentation. The peak of nitrite content at fermentation of artificial inoculation would bring forward at the fourth day compared with the sixth day at nature fermentation. The nitrite content in product would lower. The key factors to influence the flavor of minced fresh chili are the sucrose content and artificial inoculation. The optimal treatment design should be a combination of 3.5% sucrose, 8.5% table salt and inoculation of lactic acid bacteria under the temperature of 25℃.4. The processing technique, the recipe and preserving technology of the fermented minced fresh chili were studied. The results showed that the better recipe of good flavor fermented chili is that different variety of chili must be mixed after fermentation and be added 10% lobster sauce and 10% garlic as well as some other flavoring. The good flavor fermented chili radish should be made in the recipe that the water content of radish must be controlled under 70%, then 25% fermented chili, 10% purifying plant oil together with some other flavoring can be mixed with it. It can satisfy the requirement of the preservation after the treatment in the 25-30min sterilization at the temperature of 80-85℃. |
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