本文以青椒和红椒为原料，研究了乳酸菌发酵过程中总酸、pH、可溶性固形物、Vc、总糖、还原糖、蛋白质和氨基酸等成分的变化。结果表明乳酸菌发酵生产青椒酱的工艺可行，其发酵过程中的总糖、还原糖、蛋白质和氨基酸的变化与红辣椒发酵的变化趋势基本一致，具有红椒发酵的发酵特性；因青椒中的糖含量较低，在原料中添加一定量的糖或含糖量高的果蔬利于生产优质青椒酱；另青椒中的叶绿素易分解，控制发酵初期叶绿素的损失是解决青椒制品护色的最关键一步。

Changes of total acid, pH value, soluble solids, VC, total sugar, reducing sugar, protein and amino acid content of green pepper and Chilli during the inoculated fermentation process were investigated in the experiment. The result indicated that green chill fermentation had the same typical characteristics with Chilli fermentation, which confirmed the feasibility of green pepper sauce via fermentation. Adding sugar or sugar-containing vegetables may improve the quality of the fermented sauce. Besides, improving the flavor and reducing the loss of chlorophyll was the key to the color retention of the green pepper sauce.

贵州省重大专项黔科合NZ字2005(3010)