Research On Technique And Preserve Technology Of Fermented Chilli Sauce

Experiment studied the capsicum fermenting technics and correlation storage technics. The main contents and results were as follows:In this article, chilli was firstly fermented by different shapes (sauce body shape and fragment shape) and in different ways (natural fermentation and inoculated fermentation with reducing bacteria). In this process, we mainly tested the change of total acid, pH value, capsicum red pigment, total sugar, reducing sugar, Vc, amino acid, protein, nitrite content and so on. The results showed that after reducing bacteria, chilli with sauce body shape fermented by inoculated fermentation was better than chilli with fragment shape fermented by inoculated fermentation and natural fermentation.Changes of nutrient compositions were tested in the course of Green pepper with sauce body shape fermented by inoculated fermentation after reducing bacteria. The results indicated that it is feasible to develop new fermentation products using green pepper as raw material.Fermentation technology was enhanced by artificial inoculation. We used four factors three levels of Orthogonal design to chilli fermentation process and four factors (1/2 implementation) two levels Quadratic rotation-orthogonal combination design to the green pepper fermentation to select the optimum fermentation technics. The results showed that the optimal fermentation process of chilli is 3% inoculation volume, 6% NaCl, 2% sugar at 25℃and the optimal fermentation process of green pepper is 5% inoculation volume, 6% NaCl, 4% sugar at 25℃.Direct bottling fermentation and preservation technology on the basis of optimal fermentation process of green pepper and chilli were investigeted. We used four factors three levels of Orthogonal design by adding different preservatives and the color fixatives to chilli and used seven factors two levels of Orthogonal design to the green pepper. The results showed that the best combination of additives to chilli and green pepper were 0.02% EDTA-2Na, 0.1% D-isoascorbate, 0.002% Natamycin and 0.02% EDTA-2Na, 0.1% D-isoascorbate, 0.05% zinc acetate, 0.06% calcium chloride, 0.002% Natamycin, respectively.