Study On The Lactic Acid Fermentation Process And Industrial Production Design Of Chili Sauce

In order to develop one pepper sauce product which possessed with long shelf life,stable quality and bright red color, red peppers have been taken as raw materials to inoculatelactic acid bacteria for fermentation. Technique applied in this paper could shorten thefermentation cycle of pepper sauce and the common equipment is so available for industrialmass production that it would have a profitable market prospect. Specific research contentsare as follows:1.In this article, inoculated fermentation and natural fermentation had been compared,and pre-treatment ways as well as fermentation mode of pepper sauce are analyzed. Theresults showed that beating fresh red peppers before being inoculated with lactic acid bacteriafor semi-dry state fermentation would be a better treatment.At the ground of the above,further optimization of process was conducted and the orthogonal experiment showed that theoptimum condition for pepper sauce fermentation was adding6%salt,4%sucrose and a termseven days at about25℃.2.The results from adding growth-promoting substances during pepper fermentationreflected that whether phytic acid, yeast extract or licorice water extract could promote pepperfermentation to varies extent, and the ideal proportion of adding amount was400ppm,400ppm,0.6%, respectively. From the changes of pH value, acid yield rate, nitrite content inthe fermentation process, we explored the possibility of adding optimum amount ofgrowth-promoting substances to improve the quality and safety in chilli sauce product.3.Through orthogonal experiment, the optimal ratio could be determined: MSG0.6%,xanthan gum0.3%, sodium hydrogen sulfite0.005%, potassium sorbate0.01%. In the part ofpepper sauce production, we found that the optimum sterilization temperature and time were90℃,15min, and the best way after-ripening treatments was4℃refrigerated after12h.And five factors (total acid,pH value, red pigment, nitrite, A560) had been taken as indexes tostudy the quality and stability of chili sauce.Then we further conducted a shelf life experimentand agreed that12months should be the quality guarantee period for chilli sauce.4.In combination with the practice, the process of pepper sauce production and mainequipment were selected, then we designed a technology project suitable for large-scaleindustrial production.HACCP control plan has been established on reasonable basis to ensurethe safe and effective production of chilli sauce.