Influence Of Different Preserved Ways Of Raw Materials On Chili Processing

In view of the chopped pepper industry with high salt caused by nutrient loss, wastewater discharge pressure problem, the design of two kinds of different salt reduction preservation program. High salt and low acid fresh-keeping square is the first and the second is the low salt and high acid preservation through of total acid in fermentation process, soluble solids, capsaicin content, Gioia residue, the physical index and sensory evaluation of the detection and tracking of final the following conclusions:(1) using high salt low acid fresh-keeping method saved after the formation of the product taste and flavor not in the process in the production of chopped pepper, salt, glacial acetic acid, sodium metabisulfite best combination respectively 16%,0.4% and 400 ppm.(2) use with low salinity and high acid preservation scheme for preservation of Fermented Chili flavor unique, taste crisp acidity, but the structure taste somewhat less, suitable for Luzhou flavor chili sauce production, the best salt, glacial acetic acid, sodium metabisulfite combination is 6%,1.0%.800 ppm.(3) the optimized high salt and low acid fresh samples produced finished and currently on the market of products for analysis of volatile compounds of comparison, finished in ester, acid volatile ingredients baking exist obvious advantage, directly shows that the the scheme and conducive to the formation of good flavor chopped pepper.