脱盐盐渍辣椒发酵工艺优化及风味品质研究

湖南农业大学学报(自然科学版) 2017, 43(1):71–78. DOI:10.13331/ki.jhau.2017.01.013 Journal of Hunan Agricultural University (Natural Sciences) 投稿网址：

脱盐盐渍辣椒发酵工艺优化及风味品质研究

罗凤莲1,2,3,4，夏延斌1,2,3,4，王燕1,2,3,4，蒋立文1,2,3,4 ，欧阳建勋1

(1.湖南农业大学食品科学技术学院，湖南 长沙 410128；2.国家蔬菜加工技术研发分中心，湖南 长沙 410128；3.食品科学与生物技术湖南省重点实验室，湖南 长沙 410128；4.湖南省发酵食品工程技术研究中心，湖南 长沙 410128)

摘 要：以盐渍辣椒为原料，采用正交试验优化脱盐盐渍辣椒发酵工艺，用HS–SPME–GC–MS 方法测定脱盐盐

渍辣椒发酵前后挥发性成分的变化。结果表明：盐渍辣椒脱盐后，其氯化钠、总糖、总酸、还原糖、氨基酸态氮含量均有显著降低(P<0.05)；脱盐盐渍辣椒发酵的适宜工艺为接种6%的植物乳杆菌菌液，添加4%蔗糖，发酵5 d ；脱盐盐渍辣椒接种发酵后，其酯类、醛类物质相对含量分别较发酵前增加了24%、448%，醇类、烯烃类相对含量分别降低了18%、31%，接种发酵使辣椒中的酯类和醛类物质增加。

关 键 词：盐渍辣椒；脱盐；接种发酵；风味品质；工艺优化

中图分类号：TS255.54 文献标志码：A 文章编号：1007−1032(2017)01−0071−08

Fermentation process optimization and flavor quality of desalted chili

LUO Fenglian 1,2,3,4, XIA Yanbin 1,2,3,4, WANG Yan 1,2,3,4 , JIANG Liwen 1,2,3,4, OUYANG Jianxun 1

(1.College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; 2.National R ＆D Center for Vegetable Processing, Changsha 410128, China; 3.Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha 410128, China; 4.Hunan Provincial Research Center of Engineering and Technology for Fermented Food, Changsha 410128, China)

Abstract : By taking salted chili as materials, the fermentation process in making desalted chili were optimized through orthogonal experiment, and the change of volatile flavor components before and after fermentation were determined by headspace solid phase microextraction gas chromatography and mass spectrometry (HS–SPME–GC–MS). The results indicated that NaCl, total sugar, total acid, reducing sugar and amino acid nitrogen content in desalted chili reduced significantly after desalination (P<0.05). The appropriate fermentation process of desalted chili was 6% Lactobacillus plantarum , 4% sugar, and fermentation for 5 days. The relative content of esters and aldehydes of inoculation fermentation desalted chili increased 24% and 448% respectively than desalted chili, while alcohols and olefins decreased 18% and 31% respectively. Inoculation fermentation was helpful to improve the flavor of esters and aldehydes in chili. Keywords : salted chili; desalination; inoculation fermentation; flavor quality; process optimization

收稿日期：2016–03–30 修回日期：2016–12–05 基金项目：湖南省科技重大专项(2015NK1003)

作者简介：罗凤莲(1973—)，女，湖南邵阳人，博士，副教授，主要从事食品化学研究，1351600014@

辣椒(Capsicum annuum )是重要的调味品和蔬菜[1]，具有促进胃液分泌和血液循环、镇痛、抗菌、减肥等[2–4]多种生理功能。目前，现代企业生产的剁辣椒大多以高盐盐渍辣椒为原料。该技术存在一定的缺陷，如高盐腌制加大了辣椒中盐溶性物质的溶出、水洗脱盐造成营养损失和环境污染等。笔者研究盐渍辣椒脱盐后的发酵工艺及其发酵前后的风味品质变化，旨在为剁辣椒的工业化生产提供参考依据。

1 材料与方法

1.1 材料

盐渍辣椒由湖南长沙坛坛香调料食品有限公司