Study On Pure Fermentation Production Technology Of Preserved Pepper

Preserved Pepper is a kind of traditional food in SiChuan, HuBei, HuNan and GuiZhou. Use the fresh chili pepper and corn starch as the main raw material, add some accessories after mixing natural fermentation, the end product has a degustation of slightly acid and slightly spicy, with special mellow, and its shelf life is rather long. As a kind of local characteristics fermentation chili pepper product, because of its unique taste, easy alimentation, benefit to one’s appetite, and the function of help digestion, its very popular. In the present manufacturing technique the Preserved Pepper still use the traditional production method whos core technique is the natural fermentation, but there are cons such as poor stability, long time of production of fermentation cycle, instability of the product quality, low level of safety, and no industrialized mass production, these seriously hindered the Preserved Pepper production, promotion and sales. Therefore, this paper mainly studies Preserved Pepper by pure breed fermentation of a series of conditions, fermentation culture selection, fermentation conditions, the optimization of fermentation process quality change and Preserved Pepper products quality evaluation system is established.This paper takes ten kinds of finished products Preserved Pepper in GuiZhou province’s market as raw material, analysis their physical index, chemical index, microbial indicators and sensory evaluation, preliminary determine the Preserved Pepper’s quality evaluation system. Besides, uses fresh chili and dry corn as raw material in ChongQing, adopts the pure fermentation method, uses response surface method to optimize the Preserved Pepper pure fermentation process conditions. The main conclusions are as follows:(1)Through physicochemical and microbiological indicator measurement and sensory evaluation of ten merchant Preserved Pepper, coupling with a few chili products’ countries (or industry) quality and safety standards, a Preserved Pepper quality index evaluation system was established. The research results show that Preserved Pepper should meet the following requirements: moisture content≤45%, total acid content (in lactic acid meter)≤2.0%, amino acid nitrogen content (in nitrogen meter)≥0.30%, protein content≥3.0%, salt content (in NaCl meter)≤8%; Nitrite content (in NaNO2meter)≤5.0mg/kg; The content of arsenic (As meter)≤0.5mg/kg; Lead (Pb meter)≤1.0mg/kg; Aspergillus flavus toxin B1≤5.0u g/kg; And coliform bacteria≤30MPN/100g; Pathogenic bacteria can’t be detected. The Preserved Pepper production in the market which meet the needs has better quality.(2) Use the the market Preserved Pepper product for the separation of microorganisms, and found that the main fermentation strains in Preserved Pepper products are lactic acid bacteria, yeast and acetic acid bacteria. And according to the proportion between strains get that the lactic acid bacteria screening is main fermentation strains of Preserved Pepper; So we choose7kinds of lactic acid bacteria to test ((Lactobacillus casei,Streptococcus lacticus, membrane leuconostoc, Leuconstoc meseteroides, Lactobacillus brevis, Lactobacillus plantarum, S. Thermophilus, Lactobacillus bulgaricus) in MRS medium with the best fermentation conditions, the primary would get4lactic acid bacteria of better fermentation performance and growth ability. Then use the4kinds of lactic acid bacteria inoculated to Preserved Pepper in the same conditions fermentation5days later, finally concluded that L5lactic acid bacteria (Lactobacillus plantarum) is Preserved Pepper optimum inoculation fermentation bacteria.(3) This study in fermentation influencing factor single factor experiment based on the results, the Design Expert8.0software to fermentation influencing factor on interactive test Design combination. According to the analysis of variance, and optimized by pure breed fermentation Preserved Pepper optimum process parameters for:the ratio of raw materials (pepper:corn) of1:1, inoculation quantity5.5%, fermentation temperature32℃, fermentation time4d, salt adding amount3.0%. On this condition Preserved Pepper fermentation by the total acid content1.22plus or minus0.13%, amino acid nitrogen content0.2807plus or minus0.041%, sensory evaluation89.47+/-0.21points.(4)After the Preserved Pepper preservated would test its products storage, also the determination of the quality change of samples during the preservation process. The results show that, the best sterilization conditions of Preserved Pepper (200g/bag vacuum packaging) is: sterilization temperature90℃, sterilization time10min. Under the condition of the Preserved Pepper in37℃preservation under15d flavor is normal, and sensory evaluation score of89.63points. Preserved Pepper in cold conditions preservation eight months time sensory quality, physical and chemical indicators and microbiology indicators are qualified, so in this condition of Preserved Pepper products shelf life can achieve more than eight months.(5)Preserved Pepper volatile flavor component analysis evaluation test. Use the top empty solid phase micro extraction, GC-MS measurement results merchant finished Preserved Pepper (natural fermentation) to isolate144species composition, qualitative82. There are32kinds of esters,14kinds of xi kind,15kinds of alkanes, eight kinds of alcohols, ketones, seven kinds of two kinds of aldehydes,2kinds of acids,2kinds nf phenols. And pure after fermentation Zha HaiJian sample separation out153kind of composition, qualitative83. There are25kinds of esters,16kinds of xi kind,16kinds of alkanes,11kinds of alcohols,5kinds of ketone,7kinds of aldehydes,3kinds of acids.