Studies On Fermenting Technics Of Capsicum

Capsicum (Capsicum annuum L.syn.C.frutescents), as the major peppery spice, is the indispensable in food processing, and liked by all the people of the world. We have abundant resource of capsicum whose production areas spread all over the country and output is NO.1 in the world. Because of its convenience, capsicum products (fresh or salted capsicum as materials, produced all kinds of products by pickling, fermentation and deep frying, such as capsicum sauce, capsicum oil, savory capsicum and every kind of overseas suace) are very suited for morden life. Also it can make other industries develop, and capsicum product industry can make the production of cooking oil, spice, agricultural products and wrappage develop and their value raise. In the later 1990s, industrial production technics were used in the production of capsicum products, so their scale extended incessantly. On the condition, the major capsicum planted provinces basing their superiority have developed capsicum industries in recent years. Capsicum products industry is becoming the activest one in the process of capsicum industrialization, and its develop speed and value exceed capsicum deep products such as paprika oleoresin. However, for not be taken goog use of, abundant of capsicum are wasted every year (the exterior of capsicum are full of bacteiars, so it is easy to rot), and this makes fanners loss a lot. On the situation of our country, the fermented capsicum sauce and pickled capsicum were studied on in this research, in order to resolve the problem of capsicum'waste, at the same time provide perfect capsicum spice.In this reseach, the starter culture which was suitable for capsicum' fermentation was made, and fermented capsicum sauce and pickled capsicum were produced by both fresh and salted capsicum, meanwhile the better way to produce fermented products was chosen. In order to satisfy the consumers' demands and realize products' diversification, 5 different kinds of fermented capsicum sauce were researched and gained the techniques. The results were as follows:1. The best production conditions of fermented capsicum sauce: salted capsicum after getting rid of salt, the salt content of salted capsicum was about 10%; added 2% wine, 4% sugarand, and 4 %ginger; inoculation was 2%; fermented species L₁:L₂=4:1; 20℃ and fermented time was 17²3d.2. The best production conditions of pickled capsicum: fresh capsicum, salt water (salt content was 9%), capsicum: salt water =1: 2(w/w); added 2% wine, 4% sugar, 0.5%zanthoxylum, 10% ginger, 0.1%spice (25%foeniculum, 20%zanthoxylum, 15%iuicium, 5%liquorice,5%amomum, 10%cinnamonum, 5%eugenia) , and 0.05%CaCl₂, fermented species L₁:L₂=4:1,20℃ and fermented time was 5⁹d.3. The basic techniques, package mode and sterilization conditions of savoury capsicum sauce: Original capsicum sauce: 70% oil, 3% zanthoroylum, 2% gingeli, 10% peanut, 0.5%...