The Separetion Of LAB For Fermented Chili Sauce And Series Chili Sauce Product Research

With the adjustment of the industrial structure in recent years, chili farming development fast.Pepperacreage reach to40,000hm~2fresh pepper and dried chili planting ratio of2:1during2012in Xinjiang. Thehigh-speed development of Chili farming promote the speed of factory wich related to processing pepper.Due to most of the existing chili products on the market are non-fermented chili sauce, fermented productsare relatively small, and variety is single. So the study for pepper varieties pig. To separation LAB fromtraditional fermented food and found the best kind of LAB to fermented chili-pig intestine and to determinethe optimum fermentation strains and fermentation processes, and fermented chili sauce as the basematerial developed series fermented chili sauce.(1)Separation LAB from pickle and rice wine.Getting three bacteriaS1,S2,S4by preliminary separation,separated again,genetic stability experiments.S1,S2,S4have the ability to produce acid fast and good atfermented flavor.Identification by colony morphology, physiology and biochemistry experiments:S1and S2are Leuconostoc mesenteroides subsp. Mesenteroides.S4is Lactobacitlus plantarum S1and S2could live atthe environment which pH below4.0and salt concentration higher than8%.Optimum growth temperatureof S1,S2is30℃；S4could live at the environment wich pH below3.0and salt concentration higher12%.Optimum growth temperature of S4is30℃.(2)In order to reduce the number of harmful bacteria which live in the surface of the pepper,promote thegrowth of lactic acid bacteria.So bacterium reducing processing for pepper. Select salt,acetic acid,ozonethese three kind of reagents as less inocula for pepper. By bacteria reduction rate of three kind of reagent toselect the best one.Comprehensive consideration bacteria reduction rate of three kind of reagent found thatacetic acid and ozone all could use for pepper reducing bacteria. But by the extension of time the bacteriareduction rate are more longer than ozone. Through the analysis of the reagent residues and reducing sugarin save situations,salt is more suit fable for pepper bacteria reduction.Bacteria reduction process is use the15%of the salt solution to deal with pepper10min to the best advantage.The bacteria reduction rate ishigher than80%. Use this method process pepper could made the number of harmful bacteria in a lowerlevel, inoculating lactic acid bacteria, can made lactic acid bacteria produce acid quickly became thedominant flora outset, in order to optimize the traditional technology, shorten the fermentation time.Toensure that the efficiency and safety of the product fermented.(3)The study of fermented pepper sauce:Calcium chloride added0.10%,salt dosage8%, the sugar add7%, fermentation temperature30℃, fermentation time9d,the sensory score higher than85points.(4)In order to broaden the fermentation product varieties of chili sauce, developed a fermentation chilisauce products.Fermented chili sauce as the base material to develop three kind of chili sauce,mushroomsfungus chili sauce,the eggplant silk pepper sauce three fermented pepper. The sensory evaluation todetermine the formulation and processing of raw materials process.