关键词: 糟辣椒, 乳酸, 发酵, 品质

Abstract:

This study aimed to investigate the influence of different amounts of exogenous lactic acid on the brittleness,
color parameters and sensory quality of fermented chili. The results suggested that fermented chili quality was influenced by
the amount of lactic acid. The inhibition of acid production was gradually increased with addition of an increasing amount of
lactic acid during the early fermentation period. There were significant differences (P ＜ 0.05) in total acid content and pH
in comparison with the control (natural fermentation). The pH decreased while the total acid content increased significantly
at the beginning of fermentation. No significant difference in pectinase activity or pectin components was observed
between the lactic acid addition group and the control group (P ＞ 0.05). The brittleness of fermented chili was reduced
significantly compared to fresh chill while no significant difference was found between the lactic acid addition group and the
control group (P ＞ 0.05).The significant difference (P ＜ 0.05) in color parameters between both groups showed the color
protection effect of lactic acid. In addition, lactic acid could improve the flavor of the product, and it had certain inhibitory
activity against bacteria. In summary, addition of 0.3% lactic acid to the raw materials can improve the taste of fermented
chili, inhibit pectinase activity, protect the color and inhibit bacterial contamination.

Key words: fermented chili, lactic acid, fermentation, quality