Study On The Fermentative Of Chili Sauce

Fermented chili sauce has not only unique flavor but also good nutrition.It has good development prospects. However, now on the market fermented Chili sauce are obtained by the traditional natural fermentation. Some problems may exist in food safety and quality. In this study, therefore, lactic acid bacteria were separated by Limin Chili sauce. The optimum process of fermentation, flavor, nutrition and security advantages was also studied. A theoretical basis was provided for the development of chili sauce fermention.In the raw material selection stage, pod pepper was selected by comparing with three major merchant varieties. The content of reducing sugar and Vc reached as high as5.35%and154.67mg/100g, which was highest in the three kinds of raw materials. At the same time, the content of capsaicin was moderate. The best antibacteria treatment was sodium hypochlorite concentration300mg/kg,10min.Using pour plate method a good strain of lactic acid bacteria was isolated and purificated from fermented chili sauce, which was identified as Leuconostoc mesenteroides by Berger’s Bacterial Identification Manual. Its optimum growth conditions were pH6.4and35℃. It exhibited good growth performance at low salt condition. It could begin to produce acid from three hours and reached to stabilize after15hours. Acid production was1.08g/100mL.By the method of response surface, the best steamed material process was determined: Fermentation temperature of27℃, inoculum amount of1.3%, salinity of9.4%, and fermentation time of30d. At the end of fermentation, concentration of Vc, total acid and red pigment in purebred fermentation were higher than those in natural fermentation. Meanwhile, the amount of organic acids in purebred fermentation was higher than that in the natural fermentation, especially lactic acid, acetic acid, malic acid and citric acid. The kinds of flavor compounds in purebred fermentation were higher11than those in the natural fermentation. In addition, the esters, the alcohols and the ketones were also obviously more than those in the natural fermentation.