Fermentation Technique Investigation Of Making Low Salt And Fresh Michael Sauce

Wheat sauce and chili sauce are popular traditional condiments. Not only because they have nice fragrances and tastes, but also they have nutritional values and medicinal values. So they play an important role in cooking. However, Wheat paste and chili paste made by farmers have some problems, such as inconsistent quality, high-salt, and long fermentation period. Thus, inoculates multi-strain fermentation was used to obtain a high quality, low-salt, short fermentation period and large-scale produced wheat paste and chili paste.The results of this study are as follows.1. The optimized conditions to ferment low-salt wheat paste:The basic materials are wheat:oats:soybean=2:2:1, the inoculation quantity of Rhizopus oryzae Q303 is 3%o, the inoculation quantity of Aspergillus oryzae AS3.042 is 4%o, the fermentation temperature is 28 C and the fermentation time is 48h. The ripening bacteria are Rhizopus oryzae Q303:Aspergillus oryzae AS3.042=1:1.The ripening conditions are temperature 45℃, time 10d and salt concentration 7%. After ripening, the yeast is used to hydrolysis carbohydrate, the inoculation quantity of yeast As2.111 is 2% and fermentation time is 5d-6d.2. The optimized conditions to ferment low-salt wheat and chili combined paste: fresh chopped peppers (7% salt):wheat paste=1:1, the inoculation quantity of pickle water is 5%, the temperature is 28℃and the time is 5d.3. The optimized package and sterilization methods of low-salt wheat and chili combined paste are:packed with glass bottles, adding 0.05% compound Nepal Esters (Ethyl Hydroxybenzoate:Propyl 4-hydroxybenzoate= 1:1) as preservatives, and pasteurized for 30 min under 90℃.4. Detecting the hazards of low-salt wheat and chili combined paste according to the national standards:the salt content of wheat paste is 8%, the nitrites content is 0.18-0.22 mg/kg, the number of E. coli is less than 30MPN/100g and no pathogens bacteria.