Study On Fermentation And Preservation Technology Of Fermented Chilli

Chilli pepper(Capsicum annuum L.syn.C.frutscens),as the peppery spice,was the indispensable in food processing,and liked by all the people of the world.Pepper lactic acid fermentation is a traditional vegetable preservation methods.Products are not only unique flavor,but also good nutritional value and health.It has become a standing food in many people's daily lives and has good market prospects.But now fermented chili mainly depend on traditional fermentation method.Fermentation flora is complex and changeable.The fermentation process is difficult to control.Poor crispness,serious flesh separation and the preservation problem is not resolved.In view of these situations,the test using Guizhou fresh red peppers as raw materials,starting from the following aspects:1.Many strains with produce acid isolated from natural fermented chili.Through the determination of pH and total acid,two strains was screened with fast acid production speed and production of large amount of acid.The strains respectively labeled R-2 and R-4.After 24 hours,bacteria liquid pH of R-2 respectively attain 3.5 or so in the nutrient solution.Rapidly produce acid can not only effectively inhibit the growth of harmful microorganisms and other miscellaneous bacteria,but also promote the fermentation process and shorten the fermentation period.2.The results indicated that R-2 and R-4 respectively was Lactobacillus plantarum and subspecies of Pediococcus pentosaceus though characterization of morphology,properties of physiological and biochemical and 16 S ribosomal DNA identification.3.Based on growth characteristics research of R-2 and R-4,two strains entered the logarithmic phase 3 hours later and entered stable phase 15 hours later.The optimum growth temperature of R-2 and R-4 were 30~35?.The optimum growth pH of R-2 and R-4 were 5.5~8.5.Two strains were inhibited and the inhibitory effect of significantly increased with the concentration of NaCl increased from 0% to 13%.Growth characteristics of the two strains had similar trends under various influence factors.The trends laid a solid foundation for the preparation of compound bacterium fermentation agent.4.On the basis of single factor experiment of the temperature,the ratio of strain,inoculation quantity of fermentation bacteria agent,salt content and fermentation time,orthogonal experiment was designed.The optimal fermentation conditions of fermented chili as follows: fermentation temperature was 28?,the ratio of compound fermentation bacteria agent for R-2: R-4 was 2:1,inoculation amount was 4%,the salt content was 4%,fermentation time was 48 h.Under the condition of fermentation,fermented chili possessed softly sour,spicy and saline taste,full-bodied and pure fragrance,uniform coordination of fermentation flavor.5.Hurdle Technology was used in preservation of fermented chilli.The vacuum degree of subsequent experiment packaging is 0.09 MPa by studying the influence of vacuum degree on chili storage quality.under the vacuum degree,the colour and lustre of chili achieved good preservation effect,but there is no control microbial fermentation.Hence,on the basis of single factor experiment of additive amount of dehydroacetic acid sodium,additive amount of Nisin,sterilization temperature and time,orthogonal experiment was designed.The optimal hurdle factor combination of fermented chili preservation as follows: additive amount of dehydroacetic acid sodium was 0.02%,additive amount of Nisin was 0.02%,after vacuum packaging,sterilization processing was 10 minutes under 75?.The product not only inhibited the growth of microorganisms during the period of preservation,controlled microbial fermentation,but also conducived to ensure chili sensory quality through the hurdle factor combination processing.