| Chopped chili is a characteristic product in Hunan Province,but a large amount of water extracted from salted chili is not effectively utilized,which increases the pressure of environmental protection of enterprises,resulting in waste of resources.Dried chili is a common method of chili storage in our country.The purpose of this study is to combine dried chili and salted chili water organically,inoculated fermentation microbial strains,regularly detect the changes of key physical and chemical indicators and relative content of volatile components,select the best inoculation ratio and optimum fermentation conditions,and obtain better fermentation flavor,which can provide reference for efficient utilization of by-products of chopped chili production enterprises.It provides technical support for chili processing chain extension.The results are as follows:1.Growth curve and fermentation characteristics of microorganisms suitable for chili paste fermentationIn this study,the bacteria purchased from China General Microbiological Culture Collection Center(CGMCC): CGMCC 1.3220,CGMCC 1.555,CGMCC 1.3919,CGMCC2.1913 and CGMCC 2.371 were inoculated into the corresponding MRS/NB/MEM and add6%,8%,and 10% salt medium for culture,the growth regularity,acidity change and salt adaptation of several microorganisms were compared.The results showed that:(1)from the growth curve,the fastest growing lactic acid bacteria were lactic acid bacteria,the adaptive period of lactic acid bacteria was 0-8 h,the logarithmic growth period was 8-16 h,the stable period was 16-32 h,OD value difference was not significant;(2)from the acidity point of view,1.3220 did not produce acid;and 1.3919 changed greatly,acid production was faster,the time to reach the same acidity was 8 h faster than 1.555;2.1913 changed relatively large,acid production was faster.The acidity was 0.1% higher than that of 2.371 at 28 h.(3)In different salinity,the fastest growth was 1.3919,the adaptation period was unchanged,the logarithmic period was delayed to 22 h,the stable period was delayed to 55 h,and the maximum OD value was 0.7;in 8% salinity,the fastest growth was 1.3220,the adaptation period was unchanged,the logarithmic period is 8-20 h,the stable period was 20-60 h,themaximum OD value difference was not significant;in 10% salinity,fastest growth was1.3919,the adaptation period was delayed to 15 h,the logarithmic period was delayed to 80 hours,stable lag to 100 h,the maximum OD difference was 2.6.It showed that with the increase of salinity,the growth cycle was prolonged,and all of them have certain salt tolerance characteristics2.Study on the fermentation characteristics of dried chili fermented with single strain and fresh salted chili waterThe above microorganisms were expanded and cultured to a logarithmic growth phase of 3% inoculation amount to control 10% salt concentration dry chili(dried chili: salted chili water = 1:3)30 ℃ constant temperature fermentation for one month,Comparison of changes in acidity,organic acids and volatile substances during fermentation,the results showed that the acid production capacity was from large to small: 1.555>1.3919>2.1913>2.371>1.3220,and the order of organic acid species was: there are 8 kinds of 1.3220,7 kinds of 2.371 and2.1913,6 kinds of 1.555 and 1.3919,and the order of the number of volatile components is:1.555>1.3919>1.3220>2.1913>2.371.It was provided basis data for the mixture fermentation selection of strains.3.Study on the fermentation characteristics of dried chili fermented by compound strains combined with fresh salted chili waterOn the basis of single fermentation,using the fermented complementarity requirement of strains,changes in acidity,organic acids and volatile substances in dried chili by comparison of natural fermentation with four composite strains.The results were shown as that:(1)After fermentation,the acidity of No.3 combination was the highest,reaching1.35 %,and the acidity of No.3 combination was the highest.(2)After inoculation and fermentation,the contents and types of volatile flavor substances increased,and the highest content of guaiacol in No.3 combination was 0.69%.No.3 combination was better and had better flavor.(3)After inoculation,the content of organic acid increased,and the content of organic acid in No.2 combination was higher,but the number of organic acids in No.3combination was more than that in No.2 combination,and No.3 combination had the strongest acid-producing ability,strong flavor and high guaiacol content.Therefore,the combination of 1.3220/2.371/1.3919 was determined to optimize the fermentation.4.Optimized fermentation of compound strains with guaiacol as a volatile componentindexSeven combinations were designed by selecting the No.3 sample strain to inoculate different proportions and adopting the no-inoculated control.Comparison of acidity,amino acid nitrogen and volatile substances in seven combinations.The results were shown as following: the acidity content of No.2 combination was 1.17% when fermented to 28 d,when 1.3919 had a high inoculation,the content of amino acid nitrogen was high,and the highest content of the No.2 combination was 0.472%;The number of seven combined flavors reached the highest at 28 d after fermentation,the maximum number of No.6combinations was 40,followed by the No.2 combination was 38,the highest guaiacol content of the common substance was the No.5 combination,followed by the No.3combination and the No.2 combination,that is,the combination with high inoculation amount of 2.371 has high guaiacol content;the highest sensory score of No.2 combination was 83.80.Comprehensive comparison of No.2 combination was the best,the acidity reached 1.17%,the amino acid nitrogen content reached 0.472%,the number of flavor substances reached 38,the guaiacol content reached 0.52%,the OAV ratio was 23.07.The substance with pungent odor was lower than 1.5%,and the content of the control composition was 8.32%.Inoculation of 0.5% 1.3220,1% 2.371,1.5% 1.3919 for 30 ℃sealed fermentation for 28 d was the optimal condition. |
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