| As one of the common condiments and accompaniments in daily life,paprika sauce is popular with consumers.The traditional high salt curing process can cause the homogenization of products,long fermentation cycle,unstable quality,bulging bag problem and so on.This study applied compound lactic acid bacteria to fermentation sliced paprika.Through the optimization of fermentation conditions and analysis of main quality indexes during the fermentation,we could shorten fermentation time and improve the quality and flavor of sliced paprika.In comparison with the main qualities of ten paprika products on the market,the fermentation paprika sauce characteristics and suggestions for improvement were provided.The main findings are as follows:(1)The study on fermentation condition of sliced paprika.Selection of three lactic acid bacteria with excellent fermentation performance in the laboratory,Lactobacillus plantarum,Lactobacillus fermentum and Lactobacillus paracasei were added to the enzyme hydrolysable milk by 4%respectively,and 24 h was cultured at 30.Repeat it for three times in order to the viable count of the three strains of lactic acid bacteria reaches 109 orders of magnitude,and mix the mixture according to a volume ratio of 1:1:1 to prepare a fermentation broth.In the jar of pickle,the crushed chili pulp was added,4%fermentation broth,3%pickle salt and 5%sucrose were added too,then the fermentation was sealed at room temperature for 19 days.packaging them into 200 g of small bags,sealing,and sterilizing at 85 ℃ for 10 minutes,cooling to room temperature and then resterilizing again.Under this condition,the content of nitrite is 2.20 mg/kg,and the sensory score is 91.88,which has a rich fermentation flavor.(2)The study on quality characteristic of paprika sauce during the fermentation process.By studying on changes of main quality indexes of paprika sauce during the fermentation,we found that the pH value of paprika sauce decreased to 3.20 then stable,and the acidity increased to 1.27%.Color value was 43.31 and vitamin C content was 97.98 mg/100g.However,the change of nitrite content was rising gradually,then falling,and finally stabilizing.Finally,the nitrite content was only 2.21 mg/kg.During fermentation,the number of lactic acid bacteria was remaining between 108 and 109,while the number of mold,yeast,enterobacterium and bacillus subtilis was firstly increased and then decreased.Histamine and tyramine content were below testing line.spermidine was the main biogenic amine.The total content of bioamines decreased from 4.15 mg/kg to 3.34 mg/kg during fermentation.Among them,the content of tryptamine and putrescine decreased more,and the change of the content of spermidine was not obvious.During fermentation,the total content of the organic acids in paprika sauce gradually increased and then stabilized.Lactic acid was the main organic acids,its content accounted for 66.5%of organic acids.Changes of the other four organic acids were rising gradually,then falling,and finally stabilizing.Among them,succinic acid content was 73.13 mg/100g,acetic acid content and oxalic acid content were 43.71 mg/100g and 34.94 mg/100g respectively,and citric acid content was only 3.89 mg/100g.(3)The study on the difference between fermentation paprika sauce and main similar products on sale.By comparing the main indicators,we found that no bacteria and pathogenic bacteria were detected in the fermented paprika sauce,while there were different quantities of microorganisms in the products sold in the market.The pH value,nitrite content and salinity of fermented paprika sauce were significantly lower than ten products,while the chroma and Vitamin C content were significantly higher than other products.Tryptamine,putrescine,tyramine and spermidine were detected from 11 products.In addition to histamine,the detection rate of tryptamine,putrescine and spermidine in 11 products were 100%,and the detection rate of tyramine was 72.72%.The content of monoamine and total bioamines in the fermented paprika sauce were significantly lower than that of 10 types of paprika products.The total amine content was only 3.30 mg/kg,which was well below the average of 25.39 mg/kg.Of the 11 products,only the detection rate of acetic acid was 100%,the detection rate of lactic acid and oxalic acid were 81.82%,and citric acid detection rate was 72.73%,while the detection rate of succinic acid was only 0.27%.The total content of five organic acids in 11 products were between 9.20 and 463.96 mg/100g,and there was a significant difference.The content of oxalic acid,lactic acid,succinic acid and total organic acids in fermentation paprika sauce were significantly higher than that of 10 types of paprika products,but acetic acid and citric acid were the opposite.The total content of five organic acids in fermentation paprika sauce was 463.96 mg/100g,which was well above the average of 209.77 mg/100g.80 kinds and 65 kinds of volatile flavor compounds were detected respectively from fermentation paprika sauce and"Tantan xiang" sliced paprika,of which 32 were the same.The relative content of fermentation paprika sauce and "Tantan xiang" paprika sauce was 91.92%and 86.59%respectively.The relative content of esters,acids and alcohols in fermented paprika sauce were higher than that of"Tantan xiang" sliced paprika,while alkene and aldehydes were the opposite.From the relative content and kinds of volatile flavor compounds,the flavor of fermented paprika sauce was better than that of "Tantan xiang" sliced paprika.Therefore,this article fermented paprika sauce with the characteristics of low salt,low sugar,low nitrite,low biogenic amine,low heat,while it has high color value,high content of organic acid and vitamin C,and has a unique flavor of fermented at the same time.The lack of ingredients results to low nutrient substance content.Therefore,this article can be fermented paprika sauce with grain and animal food to carry on the scientific and reasonable collocation,make the nutrition and delicious,give attention to two or morethings to adapt to different market,the needs of different regions and different populations. |
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