Optimization of Pure Culture Fermentation Process for Preserved Chili Pepper by Response Surface Methodology

doi:10.7506/spkx1002-6630-201407029

Abstract

Abstract:

In this study, the optimization of five process conditions including fermentation temperature, fermentation time,inoculum quantity and mass ratio of chili pepper to corn flour for improved chemical and sensory qualities of preserved chilipepper was investigated using response surface methodology. Results indicated that the optimum fermentation conditionswere 1:1 mass ratio of chili pepper to corn flour, 5.5% inoculum quantity, 32 ℃ and 4 days. Under these conditions,the sensory score and total acid and amino nitrogen contents of fermented chili pepper were 89.47, 1.22% and 0.28%,respectively, which showed a bright color, a slightly sour and hot taste and a strong flavor.

Key words: preserved pepper, response surface analysis, fermentation condition

WANG Wei, KAN Jian-quan. Optimization of Pure Culture Fermentation Process for Preserved Chili Pepper by Response Surface Methodology[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201407029.

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Optimization of Pure Culture Fermentation Process for Preserved Chili Pepper by Response Surface Methodology

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