包装与食品机械2026，Vol.44Issue(1)：89-97,9.DOI:10.3969/j.issn.1005-1295.2026.01.010
酵母菌-乳酸菌协同发酵制备辣椒酱工艺研究
Study on the process of preparing chili sauce by yeast-lactic acid bacteria synergistic fermentation
摘要
Abstract
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.关键词
辣椒酱/协同发酵工艺/TOPSIS熵权法/香气成分/抗氧化性Key words
chili sauce/synergistic fermentation process/TOPSIS-entropy weight method/aroma compounds/antioxidant activity分类
轻工纺织引用本文复制引用
檀静,孟亚萍,孔欣欣,汪学德,李祖一..酵母菌-乳酸菌协同发酵制备辣椒酱工艺研究[J].包装与食品机械,2026,44(1):89-97,9.基金项目
河南省重点研发与推广(科技攻关)项目(232102110142) （科技攻关）
河南省高等学校重点科研项目(26A550028) （26A550028）
河南省教育部产学合作协同育人项目(2505125142) （2505125142）
郑州科技学院2026年大学生创新创业训练计划项目(DC202668) （DC202668）
