Preparation And Application Of Crisp And Fresh Flavor Chopped Pepper Fermentation Agent

Chopped pepper is a popular traditional condiment made by farmer, and it is hard to guarantee the quality stability due to the limited production conditions. Besides, the output is very small that can only meet their own consumption. Meanwhile, industry usually deployed the high-salted, desalinized methods to produce chopped pepper, and some studies use the pure lactic acid bacteria to make it, but these are flawed that the flavor of it is far less delicious than the natural fermented one. In order to solve these problems, this experiment intends to use the lactic acid bacteria and yeast to make a mixed fermentation agent to ferment chopped pepper, to research its optimal fermentation conditions, crispness-keeping, quality assurance and so on, to develop a suitable fermentation to produce fresh, crisp and flavored chopped pepper, thus developing a good product which has a short production cycle, good flavor, stable quality. The main results of this paper are as follows:1. Screening and Identification of the the salt production fragrant yeast Through the screen of salt tolerance, resistance to lactic acid, gas production test, etc. the experiment get a salt-tolerant yeast Yx.509, which can survive in salt concentrations above20%, and it can ferment the high-salt chili to generate more types of aromatic substances including the alcohols, esters, aromatic hydrocarbons and so on.So it can be added to the high salt pepper blank to improve its flavor. With morphological observation, the26S rDNA sequence analysis, physiological and biochemical test, Yx.509is identified as Zygosaccharomyces rouxii.2. Preparation ferment of crisp fresh flavor of chopped hot pepper Taking advantage of the salt-tolerant lactic acid bacteria named L1and L2which provided by laboratory and the Yx.509to produce chopped pepper ferment. Determined by single factor and orthogonal test,the best fermentation formula of the lactic acid bacteria is:3%glucose,1%beef extract,0.2%K2HPO4and tomato juice15%; However the best fermentation formula of the yeast is:2%glucose,1.5%Yeast extract,0.1%K2HPO4, and10%bean sprouts juice. Assessed the acidity and flavor as the indicators, get best ratio of lactic acid bacteria and yeasts is2:1:1. In this ferment condition, the product tasted delicious, having a good flavor and aroma. 3. The fermentation process study of the fermentation agent to ferment chopped hot pepper By researching the single factor and orthogonal test for fermentation known the best product condition is:6%inoculation amount,11%salt concentration,28℃incubation temperature,9d Incubation time, the chopped pepper can get a good flavor. Adding0.2%CaCl2can keep the pepper with good brittleness. Keeping the product15mins in water under80℃can meet the need of commercial sterilization.