试验菌种肠膜明串珠菌（Leuconostoc mesenteroides）、植物乳杆菌（Lactobacillus plantarum）、发酵乳杆菌（Lactobacillus fermentum）和嗜酸乳杆菌（Lactobacillus acidophilus）按照1:1:1:1的配方，以脆度、总酸和感官评分为考察指标，研究了菌种接种量、食盐添加量和发酵时间对剁辣椒品质的影响。结果表明：随着菌种添加量和食盐添加量的增加，剁辣椒的脆度先增加后减小，且脆度随着发酵时间的延长而逐步降低，影响剁辣椒脆度Fmax值的主次顺序为发酵时间>食盐添加量>接种量，影响感官评分的主次顺序为接种量>发酵时间>食盐添加量，多菌种发酵生产低盐剁辣椒的最佳工艺条件为接种量6%，食盐添加量6%，发酵时间5 d，发酵温度37 ℃，在此条件下加工的低盐剁辣椒脆度Fmax值为12316.3 g，感官评分为87.9分，总酸含量为0.52%，最终获得的产品香气浓郁，色泽鲜红，口感脆嫩，达到优质剁辣椒的要求。

The experiments were carried out with a 1:1:1:1 ratio of Leuconostoc mesenteroides, Lactobacillus plantarum, Lactobacillus fermentum, and Lactobacillus acidophilus. With brittleness, total acid and sensory score as evaluation indexes, the effects of inoculation content, salt content and fermentation time on the quality of chopped capsicum were studied. The results showed that the brittleness of chopped capsicum first increased and then decreased with the increase of the amount of strains and salt, and the brittleness decreased gradually with the extension of fermentation time. The influencing order of brittleness Fmax was fermentation time>salt content>inoculation content. The influencing order of sensory score was inoculation content>fermentation time>salt content. The optimum conditions for producing low-salt chopped capsicum were inoculation content 6%, salt content 6%, fermentation time 5 d, and fermentation temperature 37 ℃. On the conditions, the Fmax of low salt chopped capsicum was 12316.3 g, the sensory score was 87.9, and the total acid content was 0.52%. The finished product has a strong aroma, bright red color and crispy taste, which meets the requirements of high quality chopped capsicum.

湖南省科技重大专项(2015NK1003)