次氯酸钠减菌预处理对发酵辣椒酱品质的影响

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中图分类号：TS264.24 文献标志码：A 文章编号：1000-9973（2025）11-0025-06

DOI：10.3969/j.issn.1000-9973.2025.11.004

Abstract：In order to reduce the number of microorganisms on the surface of chili，sodium hypochlorite is used as the disinfectant to improve the quality of chili sauce.The changes of total bacterial count，lactic acid bacteria count，yeast count，content of total acids and reducing sugar during the fermentation of chili sauce are investigated. The content of nitrite，amino acid nitrogen，capsaicin and chromatic value at the end of fermentation are determined，and sensory evaluation is carried out. The results show that the optimal sterilization concentration of sodium hypochlorite is 75mg/L .After sterilization treatment，the initial total bacterial count and yeast count decrease by 2.36lgCFU/g and 2.73lgCFU/g respectively，which is beneficial to increasing the utilization rate of reducing sugar and acidity of fermented chili sauce and decreasing the content of nitrite. After 7d of fermentation，the total acid content reaches 1.78g/100g ，thenitrite content is only 0.29mg/kg ，and the reducing sugar content is significantly lower than that of control group. The number of microorganisms during fermentation of chili sauce increases firstly and then decreases. In addition， sodium hypochlorite can effectively protect the color of chili sauce. In summary，the quality of fermented chili sauce can be improved significantly by the pretreatment of chili with 75mg/L sodium hypochlorite.

Key Words： sodium hypochlorite； pretreatment；disinfectant； fermented chili sauce;quality

辣椒酱是一种以新鲜辣椒或干辣椒为主要原料，经发酵或非发酵等工艺加工而成的一种酱状调味品[1]。（剩余10715字）