| China is the hometown of hot pot. As a traditional way of eating, hot pot are more and more popular with consumers. With the development of the industry, as traditional culture hot pot culture is booming in China, while the development of hot pot can not be without hot pot material. It played a significant role in promoting.the development of hot pot. The traditional hot pot materials choosed frying capsicums as material, consumers generally feel thirsty after eating, not soft. The lactic acid acid-type fermentation hot pots have unique flavor and fruity and light, it will be better to expand space for development of Chongqing hot pot.Having exploited different kinds of fresh capsicums as materials in this dissertation and accessing Lactobacillus plantarum, Leuconostoc mesenteroides, Lactobacillus brevis and Lactobacillus casei. Utilizing a series of technologies such as lactic acid fermentation, orthogonal experimental design and GC-MS analysis, the author has systematically studied the key production technology of fresh capsicum hot pot condiment. Main results achieved in this research as follows:(1) Characters of different fresh capsicums were studied, combined with the sensory evaluation results of fermented capsicums, it indicated that red capsicum, YanJiao425 and 7 long capsicum were suited for hot pot material producting.(2) By determining growth curves of the strains and mensurating the content changes of pH, total acid, total sugar during the fermentation process of fresh capsicums, combined with the sensory evaluation results, it concluded that Lactobacillus plantarum and Leuconostoc mesenteroides are more suited for lactic acid fermentation in fresh capsicums.(3) Adopting four factors and three levels orthogonal experimental design to determine the parameters for the fermentation of fresh capsicums, combined with the sensory evaluation results, it showed that fresh capsicums all had outstanding flavor aroma and spicy piquancy have been ameliorated obviously, especially the quality of mixed fermented capsicums were better than others. Adopting GC-MS analysis, the aroma components were compared among fresh cspsicum, fermented capsicum and salt capsicum. The result showed that the fermented capsicum had much more aroma components than other two kinds(4)The fermented capsicums was choosed as raw material for hot pot material producing. Adopting four factors and three level orthogonal experimental design, the best prescription for fresh capsicum hot pot was obtained, it was that the recruitment of fermented capsicum was 15%, the spice addition was 0.5%, the ginger and garlic addition was 12%, salt addition was 8%. Using GC-MS analysis of aroma components, a comparative analysis between the traditional hot pot material and fresh capsicum hot pot material, it found that the aroma components in fresh capsicum hot pot material were more than the traditional, combined with the boiling experiment result,it concluded that the fresh capsicum hot pot meliorated the piquancy to some extent.(4) The boiling experiments for two hot pot materials showed that the best time for scalding was 30minute, There was no significant difference in the substrate between the two kinds of hot pot for first 30min, the piquancy was ameliorated obvious,30 minute later, the colour of both hot pot material begined to dim, the soup begined to turbid slowly, at the same time spicy flavor was aggravated, especially the traditional hot pot material tasted greasy and thick, and the spicy was more obvious; the spicy flavor of fresh capsicum hot pot was gentleness than the traditional hot pot material. It showed that the piquancy was amelioratived in fresh capsicum hot pot material than the traditional hot pot material.The innovation of this thesis was choosing fresh capsicum as raw material, utilizing the modern microorganism purebred fermentation technologies to research and develop the fermented-fresh capsicum hot pot material.
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