Development Of Fermented Dendrobium Officinale Chili Sauc

Chili is a characteristic advantageous resource in Guizhou,this paper focuses on the actual problem of low quality and low added value of chili products in Guizhou,and carries out the development of fermented Dendrobium ferruginum chili sauce,aiming to improve the added value of the existing fermented chili sauce in Guizhou,the main research contents and results are as follows.1、The effect of adding Dendrobium ironbark on the quality of lactic acid bacteria and fermented chili sauceDendrobium ironbark dried stem and fresh stem extracts were added to MRS broth medium at different concentrations,and Lactobacillus plantarum,Lactobacillus intestinalis and Lactobacillus acidophilus were accessed to study the effect of Dendrobium ironbark on the growth and metabolism of lactic acid bacteria,and through the determination of nutrient composition,nitrite,aromatic composition and other indicators,it was found that the fresh stem could promote the growth and metabolism of three kinds of lactic acid bacteria more and improve the acid production efficiency,and the total phenol,Dendrobium alkaloids and total flavonoid content in the fermented products increased significantly compared with the control,and the total flavonoid content all increased significantly;the nitrite peak appeared quickly in the 2nd d during the fermentation process,but the nitrite content in the Dendrobium group was lower instead after the end of fermentation,which reduced the rise of color difference value and browning value of chili sauce,and the DPPH,hydroxyl radical scavenging ability and iron ion reduction ability increased with the increase of Dendrobium addition;Dendrobium can Enhance the creamy and floral aroma represented by ethyl palmitate,ethyl linoleate and ethyl oleate in chili sauce,while reducing the stimulating flavor brought by sulfide,adding fresh citrus,rose and orange blossom aroma,camphor cool aroma and lemon aroma,making the overall fermentation flavor more refreshing and soft.When Dendrobium ironbark is added at 10%,the color,tissue state,taste and odor score is better.2、Process optimization of fermented dendrobium chili sauceThrough orthogonal optimization test of fermentation strain combination,inoculation ratio and inoculum amount,and comprehensive evaluation by total acid and sensory score,the results showed that Dendrobium intestinalis:Lactobacillus acidophilus=3:2:1,inoculum amount 6%(10~9CFU/m L);single-factor test and response surface optimization test of Dendrobium ironbark addition amount,fermentation temperature and fermentation time,and comprehensive evaluation by total flavonoids and sensory score,the results showed that Dendrobium ironbark The results showed that the addition amount of 14.00%,fermentation temperature of 36.00℃and fermentation time of 8.68d were the best process conditions,and the total flavonoid content in the product reached 1.46 mg/g.3.Quality change and shelf life model prediction of fermented Dendrobium chili pepper paste during storageThe quality changes of fermented Dendrobium chili pepper paste under different storage temperatures and different packaging materials were measured and analyzed,and the results showed that during storage,the total number of colonies,browning value and color difference value showed an increasing trend,and the total flavonoids and p H value showed a decreasing trend,and the higher the storage temperature,the faster the rate of change of these indicators,and the PAP packaging could effectively inhibit browning.The correlation analysis of each index using Pearson coefficient showed that the correlation between browning value and sensory score was the highest,which was the key index to predict the shelf life of fermented Dendrobium chili pepper paste;combined with the kinetic analysis,it was found that the change of browning value was consistent with the zero-level kinetic response,and the shelf life prediction model was established by using Arrhenius equation,and the theoretical shelf life was predicted by this model:4℃PP package 80d,PAP package 98d,15℃PP package 23d,PAP package 24d,25℃PP package8d,PAP package 7d.