不同鹽添加量剁辣椒自然發(fā)酵過程中品質(zhì)變化研究

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Study on the Quality Changes of Chopped Chili Peppers During Natural Fermentation with Different Salt Addition Amounts

LI Yurong， YUAN Binfeng， CHEN Zhen，LI Ke* （School ofFood Science and Technology，Hunan Agricultural University， Changsha 410128， China）

Abstract： In this study， chopped chili peppers were prepared with salt addition amounts of 15% and 20% and the changes of physicochemical indicators during the natural fermentation process were detected.The results show that the lower the amount of salt added，the more reducing sugar is consumed，the faster the pHvalue drops，and the higher the contentsoftotal acidandamino acid nitrogen.The higher theamount ofsalt added，thelower the total organic acidcontent，and the fewer times lacticacidandaceticacidcanbedetected.High-saltconditions can nhibit protease activity，resulting in a low level of free amino acids and simultaneously hindering the accumulation of amino acids in chopped chili peppers.The research results can provide a theoretical basis for the optimization of the fermentation process and the improvement of quality of chili products.

Keywords： edible salt; chopped chili peppers; natural fermentation

棘椒是茄科作物之一，是全球廣泛種植和消費的重要蔬菜作物、調(diào)味品和辛辣香料[1]。（剩余5124字）