【作者】 赖晓英；

【导师】 贺稚非；

【作者基本信息】 西南大学 ， 农产品加工及贮藏工程， 2006， 硕士

【摘要】 辣椒（Capsicum annuum L．syn．C．frutescents，），作为辛辣味的主要调味品，是食品烹饪加工中不可少的调味佳品，成为世界各国人们喜爱的食品。在我国其产地几乎遍布全国，我国有丰富的辣椒资源，辣椒产量居世界第一，辣椒制品的生产正向多元化发展。辣椒制品（指以鲜椒、干椒为原料，通过盐渍、发酵、植物油煎制等不同工艺工业化生产的各种制品，如各种辣椒酱、油辣椒、风味辣椒及国外各种沙司等）食用方便，特别适合现代生活节奏。辣椒产业带动性强，可以带动食用油、香辛料、农产品及包装物生产的全面发展及产值提升，经济效益显著。并且90年代后，工业化生产技术应用于辣椒制品的生产，使得生产规模不断扩大。因此近年来，全国各辣椒主产省都在立足于原料的优势，发展辣椒制品的加工业。辣椒制品已成为辣椒产业化过程中最为活跃的产业，其发展速度、产值远远大于辣椒红等精加工产品。但每年仍有大量的辣椒由于未被利用而腐烂掉（辣椒表面带菌量很高，很容易腐烂）给农民造成了极大的损失。有鉴于此，进行了此次发酵辣椒酱及泡辣椒的研究，以期达到解决辣椒资源的浪费问题同时为消费者提供理想的辣椒调味品。 此次试验制备了适合于辣椒发酵的发酵剂，对新鲜辣椒和盐渍辣椒两种原料加工发酵辣椒酱及泡辣椒进行比较，确定两种产品的最佳发酵条件。为满足不同消费者需求，实现产品的多样化，在发酵辣椒酱的基础上，开发出5种风味不同的发酵辣椒酱深加工品，获得其基本配方和工艺。结论如下： 1．发酵辣椒酱和泡辣椒的最佳菌种以L₁、L₂最好。 2．发酵辣椒酱的最佳发酵条件：盐渍辣椒，脱盐后食盐含量10％，白酒添加量2％，白糖添加量4％，生姜添加量4％，接种量2％，发酵菌种L₁：L₂=4：1，恒温（20℃）发酵，发酵时间为17～23d。 3．泡辣椒的最佳发酵条件为：新鲜辣椒，食盐水（含盐量为9％），辣椒：食盐水=1：2（W／W），白酒添加量2％，白糖添加量4％，花椒0.5％、生姜10％、香料0.1％（25％小茴香、20％花椒、15％八角、5％甘草、5％草果、10％桂皮、5％丁香）、CaCl₂0.05％，接种量2％，发酵菌种L₁：L₂=4：1，恒温（20℃）发酵，发酵时间为5～9d。 4．风味辣椒酱的基本配方及包装方式和杀菌条件。 原味辣椒酱：菜籽油70％，花椒3％，芝麻2％，花生10％，味精0.5％，I+G0.05％； 五香辣椒酱：菜籽油70％，花椒3％，五香粉0.15％，味精0.5％，I+G0.05％；更多还原

【Abstract】 Capsicum （Capsicum annuum L.syn.C.frutescents）, as the major peppery spice, is the indispensable in food processing, and liked by all the people of the world. We have abundant resource of capsicum whose production areas spread all over the country and output is NO.1 in the world. Because of its convenience, capsicum products （fresh or salted capsicum as materials, produced all kinds of products by pickling, fermentation and deep frying, such as capsicum sauce, capsicum oil, savory capsicum and every kind of overseas suace） are very suited for morden life. Also it can make other industries develop, and capsicum product industry can make the production of cooking oil, spice, agricultural products and wrappage develop and their value raise. In the later 1990s, industrial production technics were used in the production of capsicum products, so their scale extended incessantly. On the condition, the major capsicum planted provinces basing their superiority have developed capsicum industries in recent years. Capsicum products industry is becoming the activest one in the process of capsicum industrialization, and its develop speed and value exceed capsicum deep products such as paprika oleoresin. However, for not be taken goog use of, abundant of capsicum are wasted every year （the exterior of capsicum are full of bacteiars, so it is easy to rot）, and this makes fanners loss a lot. On the situation of our country, the fermented capsicum sauce and pickled capsicum were studied on in this research, in order to resolve the problem of capsicum’waste, at the same time provide perfect capsicum spice.In this reseach, the starter culture which was suitable for capsicum’ fermentation was made, and fermented capsicum sauce and pickled capsicum were produced by both fresh and salted capsicum, meanwhile the better way to produce fermented products was chosen. In order to satisfy the consumers’ demands and realize products’ diversification, 5 different kinds of fermented capsicum sauce were researched and gained the techniques. The results were as follows:1. The best production conditions of fermented capsicum sauce: salted capsicum after getting rid of salt, the salt content of salted capsicum was about 10%; added 2% wine, 4% sugarand, and 4 %ginger; inoculation was 2%; fermented species L₁:L₂=4:1; 20℃ and fermented time was 17²3d.2. The best production conditions of pickled capsicum: fresh capsicum, salt water （salt content was 9%）, capsicum: salt water =1: 2（w/w）; added 2% wine, 4% sugar, 0.5%zanthoxylum, 10% ginger, 0.1%spice （25%foeniculum, 20%zanthoxylum, 15%iuicium, 5%liquorice、5%amomum, 10%cinnamonum, 5%eugenia） , and 0.05%CaCl₂, fermented species L₁:L₂=4:1,20℃ and fermented time was 5⁹d.3. The basic techniques, package mode and sterilization conditions of savoury capsicum sauce: Original capsicum sauce: 70% oil, 3% zanthoroylum, 2% gingeli, 10% peanut, 0.5%更多还原