Study On The Technologies Of Fermented Chilli Sauce By Lactic Acid Bacteria And Its Productions

In this study,based on the technical problems in the production and processing of hot pepper which are the regional characteristic products in Xinjiang, pure lactic acid bacteria was selected in the fermentation of chili sauce through screening and identification. And the fermentation technology of chilli sauce and the flavor prescription of chilli juice and tomato pepper sauce were optimized, providing technical support for the industrialization of pepper processing in Xinjiang. The main results were as follows:(1)Two strains of lactic acid bacteria were isolated and purified from chilli sauce during natural fermentation and were identifid as Lactobacillus plantarum and Leuconostoc mesenteroides. And the results of study on physiological characteristics of the two strains showed that they were superior lactobacillus and can be used in the pepper fermentation with sTab. fermentation performance and no antagonism.(2)The optimum technology parameters of chilli sauce fermented by pure lactic acid bacteria.Through single factor experiment, orthogonal test analysis and range analysis, the influence order of different factors to the fermentation flavor of chilli sauce was fermentation temperature>fermentation time> salt amount>inoculation amount> the ratio of mixed strain,and the results of variance analysis showed that there was significant difference among different fermentation temperatures (a<0.05). The optimum technology parameters were the fermentation temperature35℃, fermentation time3d, salt amount5%, inoculation amount of fermentation liquid4%, the ratio of mixed strain Lact.l:Lact.2=2:1, the sterilization condition of85℃,20min.(3)The optimum technology parameters of blended chilli juice determined by using response surface analysis method.The optimal parameters including the addition amount of vinegar, salt and xanthan gum and homogenizing time were determined as the important factors in the flavor prescription of chilli juice. The optimum technological parameters determined by using response surface analysis method for the blended chilli juice were the addition amount of vinegar27%, the addition amount of xanthan gum0.4%, salt amount of5%, homogenizing time3min and the sterilization conditions of85℃,20min.(4)The optimum technological parameters of blended tomato pepper sauce determined by the orthogonal test analysis.Through the orthogonal test analysis, the influence order of different factors to the flavor of blended tomato pepper sauce was the addition amount of tomato sauce>the addition amount of garlic juice>salt amount>sugar amount. The optimum technological parameters were the addition amount of tomato sauce30%, the addition amount of garlic juice6%, salt amount5%, sugar amount5%, the sterilization conditions of85℃,20min.