Optimization Of Traditional Chili Pepper Fermentation Process And Research On The Law Of Quality Change

China is a big country in the production and consumption of peppers,but there are relatively few studies on the deep processing of peppers.In order to increase market competitiveness,it is necessary to develop products in the direction of high added value.This paper mainly discusses the difference of the characteristics of various varieties of pepper and the suitability of fermentation processing.The single-factor test and response surface design test optimize the fermentation conditions of the pepper,and study the total sugar,reducing sugar and total of the pepper in the fermentation process.The changes in the content of acid,amino acid nitrogen,amino acid and volatile substances provide technical support for the large-scale production and upgrading of medlar pepper,which further improves the quality of fermented pepper.The main findings are as follows:(1)The 23 quality indexes of 20 kinds of peppers were determined and analyzed.The coefficient of variation of each index was different,indicating that there were differences in the quality characteristics among different pepper varieties.Because the quality of fresh pepper determines the quality of fermented pepper,people can choose the suitable pepper varieties according to the basic indicators such as physical and chemical indicators and nutritional indicators of fresh pepper.This paper selects bright red pepper as the object of further study.(2)The fermentation conditions of fermented pepper were optimized by single factor and response surface tests.Taking the red pepper as raw material,the effects of salt addition,fermentation time and temperature on the amino acid nitrogen content were studied.The results showed that the salt addition amount was 10.84%,the fermentation time was 22.3 days,the fermentation temperature was 27.7 ℃,and the amino acid nitrogen under the condition was used.The theoretical content is 0.194g/100 g.According to the actual operating conditions,the process conditions are 10%salt,fermentation time 20 days,fermentation temperature 25 ℃,the amino acid nitrogen content is 0.185 g/100 g,which is close to the theoretical value,indicating that the response surface is well fitted.(3)Study the changes of total sugar,reducing sugar,total acid,amino acid nitrogen,amino acid content and volatile substances in the fermentation process of pepper.The results showed that during the fermentation process,due to the action of microorganisms such as lactic acid bacteria,the content of sugar in the pepper wasconsumed,resulting in a decrease in the content of total sugar and reducing sugar.The fermentation of lactic acid bacteria in the pepper yielded lactic acid,which caused the total acid content to rise.And the action of hydrolase,the protein in the pepper is gradually degraded into amino acids,so that the amino acid nitrogen content increases.(4)From the 3rd day to the 12 th day of fermentation,the total amount of amino acids increased from 1.99 g/100 g to 2.42 g/100 g,and the total amount of essential amino acids also increased,from 0.66 g/100 g to 0.83 g/100 g.Mainly because the protease dissolves the protein into amino acids at the beginning of the fermentation,resulting in an increase in the total amount of amino acids in the pepper.On the 12 th to15th day of fermentation,the lactic acid bacteria increased in value in the sorghum pepper,and the fermentable sugar was rapidly reduced.Some acid-resistant microorganisms could not survive in the whole fermentation environment,and the amino acid was deaminated.Glutamate and aspartic acid in acidic amino acids have increased to varying degrees with time.On the 21 st to 30 th day of fermentation,the total amount of amino acids in the pepper was increased again,mainly because of the partial acid-producing bacteria,which had strong acid resistance and re-degraded the content of carbohydrates in the pepper,so that the microorganisms in the previous period were re-reconstructed.Develop,thereby degrading,synthesizing and transforming into proteins.(5)With the progress of fermentation,the volatile substances in the flavor of pepper are constantly changing,and the number of components increases first and then decreases,the number of esters is the largest,and the number of ketones is the least.On the 18 th day of fermentation,the number of constituents in the volatile matter of the pepper was the highest,and a total of 148 species were identified.The order of the number of the compositions was: esters > olefins > aldehydes > alkanes > ketones;The corresponding relative content values also reached a maximum value of 91.17%,and the relative content levels were: olefins > esters> alcohols > alkanes > aldehydes >ketones.