Study On Method And Effect Of Decreasing Salt Of Pickled Chili

Salting peppers is an important part of processing chopped peppers. Generaly, we salted peppers with high concentration of salt and then desalted, flavored and processed into chopped chili. Such process is not only wasteful, polluting the environment, but also loss of flavor and nutrition in chopped chili. This study analyzes effects of different factors on salting peppers and improves the traditional process to reduce the amount of salt in pickled peppers, which provide industrialized production with data of reference. The main results are as follows:1. Study on effect of different varieties and processing method on respiratory intensity of pickled peppers show that:Capsicum frutescens (96.25mg/kg* h), Cayenne pepper (53.77mg/kg* h) and Horn pepper (37.28mg/kg* h) show a significant decreasing order in respiratory intensity; The respiratory intensity of peppers enhance as degree of damage enhance; The respiratory intensity of peppers stored in 25℃ (98.64mg/kg* h,56.08mg/kg* h,38.25mg/kg* h) is much stronger than that of stored in 5℃(80.15mg/kg*h,48.97mg/kg*h,34.27mg/kg*h). The respiration intensity of no-sterilizing pepper (115.42～162.18 mg/kg*h) is stronger than sterilizating pepper (34.23～52.32 mg/kg*h) obviously. Consumption in respiration of peppers in 15% salt concentration is less then 10% and 5%.The study find short-term respiration in pickled peppers which deducted respiration of microorganisms.2. In order to reduce rot of pickled peppers caused by excessive fermentation, the experiment study effect of salt, citric acid concentration and pressure on mian microorganisms in pickled peppers. The results show that microorganisms in Horn pepper significantly more than Capsicum frutescens and Cayenne pepper (P<0.05). As salt concentration increase from 3% to 11%, lactic acid bacteria count in pickled peppers tend to decrease about 7.6×105 to 1.2×107cfu/g, bacterial count tend to decrease about 1.1×106 to 1.7×107cfu/g. As citric acid concentration increase from 0.03% to 0.15%, lactic acid bacteria count in pickled peppers tend to decrease about 1.8×105 to 1.1×107cfu/g, bacterial count tend to decrease about 2.5×105 to 1.7× 107cfu/g. As pressure increase from 3000 Pa to 15000 Pa, Lactic acid bacteria count in pickled peppers tend to increased 3.2×105 to 1.2×107cfu/g, bacterial count tend to decrease 4.8×105 to 1.1×107cfu/g. Test show that salt, acid concentration and pressure are important parameters of controlling microorganisms in pickled peppers.3. Through analysis of effect of salt, citric acid concentration and pressure on texture, color and sensory evaluation of pickled peppers, the results shows that the optimal condition of salting peppers. The oprimal condition of salting Capsicum frutescens are:salt concentration of 9%, citric acid concentration of 0.09%, pressure of 12000Pa.To Cayenne pepper, salt concentration is 9%, citric acid concentration is 0.12%, pressure is 12000Pa. To Horn pepper, salt concentration is 11% salt, citric acid concentration is 0.12%, pressure is 9000Pa. Take Capsicum frutescens as an example, involve response surface optimization test. Identified the optimum condition of pickled Capsicum frutescens are salt concentration of 9.85%, citric acid concentration of 0.10% and pressure of 11716.57 Pa.4. Compared quality of pickled peppers in above way and traditional way. The result shows that lactic acid bacteria count and amino acid nitrogen content of pickled peppers in above way is significantly greater than it in traditional way. ASLT test showed that the shelf-life of pickled peppers in above way is 129 days in 20℃.