Production Process Optimization of Low-salt Chopped Capsicum by Inoculation and Fermentation of Multiple Strains
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Abstract:
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.
