Tendency Analysis On Natural Fermentation About Microorganisms And Chemical Contents Of Yongfeng Hot Pepper Sauce And Research On The Fermentation Using Multi-cultures By Artificial Inoculation

Yongfeng hot pepper sauce is mainly produced in traditional methods, in which a variety ofmicroorganisms play an active role in the enzyme family in the process of preparation ofkoji-making and fermentation. The traditional sauce is popular for its appetizing quality.But dueto natural koji-making and fermentation, the traditional products have no stable quality but havesome safety problems; the addition of salt is so high that the ferment cycle is long.There have been researches and reports on the improvement of output and quality ofsoybean sauce, bean and sweet sauce through mufti-cultures technology, but no research onYongfeng hot pepper sauce.By analyzing the separation, cultivation, calculation and classification of microorganisms;and measuring the amino nitrogen and protease activity, the ester value and glucoamylaseactivity, the gross acidity and pH value during different period of Yongfeng hot pepper saucemade of fermented wheat product, the paper tends to exploit the microorganism form, thechanging principle of the microorganism family and the major microorganisms in naturalYongfeng hot pepper sauce ferment system. The rapidly growth of Aspergillus oryzae;Aspergillus niger; Aspergillus sojae is mainly in koji-making period—the first period offermentation of Yongfeng hot pepper sauce, aspergillus produce different kinds of protease andglucoamylase, decompose proteins and starch and so on; the growth of Saccharomyces rouxiiand Tetrcoccus soyae produce many alcoholic and lactic acids, which prepare for the laterfermentation of the sauce; the last stage is mature stages of Sauce Mash and the main stages ofthe flavor of the Yongfeng hot pepper sauce.Based on tendency analysis on traditional Yongfeng hot pepper sauce spontaneousfermentation, the paper studies the major microorganisms—Aspergillus oryzae, Aspergillus nigerand their performances in sauce production, thus providing theoretical help for the developmentof suitable preparatory culture. Aspergillus oryzae: inoculation volume 0.8%, environmentalrelative humidity 85%, koji-making temperature 28℃, koji-making time 72 h, the proteaseactivity is more higher; Aspergillus niger: koji-making time 48 h, koji-making temperature 30℃,inoculation volume 0.8%, environmental relative humidity 70%, glucoamylase activity is morehigher. The research on the choice of main microorganisms of koji-making and its addition,improvement of preparation and fermentation technique suggests that the quality of productsusing mufti-cultures by Artificial inoculation is well in accordance with relevant nationalYongfeng hot pepper sauce, and the salinity is in about 9%, lowering 40% than the traditionalproduct; the amino nitrogen level can reach that of 60 in only 30 days in artificial inoculation andthe production period can be shortened to one seconds; total esters have increased 50%; All testsshow that the quality of products using mufti-cultures by artificial inoculation is same as thequality of products by natural fermentation.