脱盐盐渍辣椒发酵工艺优化及风味品质研究

以盐渍辣椒为原料,采用正交试验优化脱盐盐渍辣椒发酵工艺,用HS–SPME–GC–MS方法测定脱盐盐渍辣椒发酵前后挥发性成分的变化。结果表明:盐渍辣椒脱盐后,其氯化钠、总糖、总酸、还原糖、氨基酸态氮含量均有显著降低(P0.05);脱盐盐渍辣椒发酵的适宜工艺为接种6%的植物乳杆菌菌液,添加4%蔗糖,发酵5 d;脱盐盐渍辣椒接种发酵后,其酯类、醛类物质相对含量分别较发酵前增加了24%、448%,醇类、烯烃类相对含量分别降低了18%、31%,接种发酵使辣椒中的酯类和醛类物质增加。

Fermentation process optimization and flavor quality of desalted chili

By taking salted chili as materials, the fermentation process in making desalted chili were optimized through orthogonal experiment, and the change of volatile flavor components before and after fermentation were determined by headspace solid phase microextraction gas chromatography and mass spectrometry (HS–SPME–GC–MS). The results indicated that NaCl, total sugar, total acid, reducing sugar and amino acid nitrogen content in desalted chili reduced significantly after desalination (P<0.05). The appropriate fermentation process of desalted chili was 6%Lactobacillus plantarum, 4% sugar, and fermentation for 5 days. The relative content of esters and aldehydes of inoculation fermentation desalted chili increased 24% and 448% respectively than desalted chili, while alcohols and olefins decreased 18% and 31% respectively. Inoculation fermentation was helpful to improve the flavor of esters and aldehydes in chili.