Studies On Process Of Flavoring Agent Fermented By Salted Pepper Juice

Lactic acid fermentation chili tastes delicious and is popular by the majaroty of customers. Traditional process can not meet the needs of modern industrial production in standardization, and modern production pepper is lack of fermentation chili flavor. This study uses industrial production generated salted pepper sauce, which is rich in nutrients, simulate the productin of fermentation chili process, to produce with a rich aroma of fermented flavoring agent, following results are obtained:1、Detemination and analysis of salted pepper sauce on the main physical and chemical indicators and volatile constituents, which contains proteins, carbohydrates and other substances, available for use by microbial fermentation. And has a unique flavor of chili products on the senses. By the method of evaporation under reduced pressure to obtain pepper juice concentrate, distilled water was added to the initial volume, to ensure the pepper juice soluble solids content losing less and effectively reduce the salt content in pepper sauce.2、After pretreatment, adding water to the concentrated pepper sauce make the volume ratio is4:1. Optimizing pepper juice medium composition for Lactobacillus plantarum, the optimal fermentation medium was determined to be made up of3.51%glucose,2.13%peptone and0.22%K2HPO4. The optimal culture conditions, inoculation amount of2%, cultivation temperature of35℃and initial pH6.5, after27hours, resulted in a final bacteria concentration of up to4.9X1010CFU/mL.3%After pretreatment, adding water to the concentrated pepper sauce make the volume ratio is1.5:1. Preparation flavoring agent optimal fermentation conditions were: mass fraction of12%maltose, complex bacteria (Lactobacillus: yeast=2:1), inoculum size3%, fermentation temperature35℃, after3days fermentation, the flavoring agent was accompanied by the aroma of pepper and similar to fermentation chopped hot pepper, no alcohol, sour and pungent odor, the overall coordination of flavor is good. 4、Solid-phase micro-extraction (SPME) and gas chromatography-mass spectrometry (GC-MS) were adopted to separate and identify the volatile components in pepper juice with different saccharides. The relative contents were determined by area normalizing method. The results indicated that113volatile components were identified including esters, acids, alcohols, olefins, alkenes, aldehydes, ketones.72,69,76,86kinds of volatile components were differently identified in fermented pepper juice with sucrose, laevulose, glucose and maltose.4samples contained45volatile components in common. However, the numbers and relative contents of different kinds of components both have significant difference. In conclusion, the volatile components in fermented pepper juice with different saccharides has each characteristic respectively.5、Solid-phase micro-extraction (SPME) and gas chromatography-mass spectrometry (GC-MS) were adopted to separate and identify the volatile components in pepper juice during fermentation. The relative contents were determined by area normalizing method. The results indicated that106volatile components were identified including esters, acids, alcohols, olefins, alkenes, aldehydes, ketones.65,78,83,86kinds of volatile components were differently identified in pepper juice, fermented1day,2days and3days. During fermentation, the amount of alkenes and esters were increased. At last, all the categories represented to be an average level, terpeniods were newly added, and species of volatile component were all increased.