摘要
探讨纯菌种发酵生产剁辣椒的新工艺。结果表明:发酵液用量5%、发酵时间3d、盐浓度6%、糖浓度4%,真空密封包装结合90℃、杀菌5min,0.1%氯化钙结合0.3%乳酸钙进行硬化处理为最佳工艺。
A new technical process of lactic acid fermentation in chopped peppers was explored. The result showed that the optimum formula was： 5% of lactic acid bacteria, 3-day fermentation, vacuum-packaging and heating treatment at 90℃ for 5 minutes. The optimum crisp-keeping condition was 0.3% lactic-calcium and 0.1% CaCl2.
出处
《辣椒杂志》
2006年第2期38-41,共4页
Journal of China Capsicum
关键词
剁辣椒
纯菌种发酵
生产技术
chopped peppers
lactic acid fermentation
technical process
