Optimization of the compound fermentation process of red chili and pickled chili juice

Authors

WANG Wancheng, Food Science and Biotechnology of Hunan Provincial Key Labtory, College of Food Sience and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China
ZHAO Lingyan, Food Science and Biotechnology of Hunan Provincial Key Labtory, College of Food Sience and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China
DENG Fangming, Food Science and Biotechnology of Hunan Provincial Key Labtory, College of Food Sience and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China

Abstract

Red line chili and pickled chili juice were mixed in a 11 (w/w) ratio, and inoculated with Lactobacillus plantarum, Lactobacillus acidophilus and Leu-conostoc mesenteroides to get fermentation. The lactobacillus inoculation quantity, fermentation temperature and fermentation time were selected as the experimental factors, and the lactic acid content was used as the response value. The single factor and response surface test were designed to optimize the fermentation process. The best conditions for optimization were as follows: inoculation 6%, fermenting at 35 ℃ for 6 days. The validation test results showed that the fermented pepper products’ lactic acid content was 0.74% and the products had a good flavor.

Publication Date

3-28-2018

First Page

211

Last Page

215,219

DOI

10.13652/j.issn.1003-5788.2018.03.044

Recommended Citation

Wancheng, WANG; Lingyan, ZHAO; and Fangming, DENG (2018) "Optimization of the compound fermentation process of red chili and pickled chili juice," Food and Machinery: Vol. 34: Iss. 3, Article 44.
DOI: 10.13652/j.issn.1003-5788.2018.03.044
Available at: https://www.ifoodmm.cn/journal/vol34/iss3/44

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