Research on the Feasibility of Fermentation of Green Chilli Inoculated with Acetic acid bacteria
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Abstract:
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.
