酵母菌-乳酸菌协同发酵制备辣椒酱工艺研究OA

To enhance the flavor and quality of chili sauce,the synergistic fermentation process of yeast and lactic acid bacteria for chili sauce was optimized using response surface methodology(RSM)combined with the TOPSIS-entropy weight method.Based on the established optimal process conditions,a comparative analysis was conducted between the sauce produced via synergistic fermentation and that produced via pure lactic acid bacteria fermentation to clarify the application effectiveness of the synergistic process.The results showed that the optimal conditions for synergistic fermentation were:salt mass fraction of 7.36%,yeast-to-lactic acid bacteria mass ratio of 4∶6,inoculum mass fraction of 0.32%,and fermentation at 30℃for 5 days.Compared to the sauce fermented with pure lactic acid bacteria,the synergistically fermented chili sauce exhibited increases of 34.52%in total esters,15.45%in total phenols,36.21%in total flavonoids,and 21.31%in DPPH radical scavenging activity.Both the content of aroma compounds and the antioxidant capacity were significantly improved.The research findings provide a theoretical basis for the development of high-quality fermented chili sauce products.