Production technique of chilli sauce by fermentation of lactic acid bacteria

In order to improve the quality and promote the traditional technique of making Baoqing chilli sauce,the key technical parameters were optimized by orthogonal experimental design.The results showed that the optimal conditions for fortified fermentation are 10% NaCl,inoculating with 10% lactic acid bacteria,and incubated at 35℃,for 13d.On the basis of original chilli sauce,the optimal composition of making chilli sauce is peanut oil 20%,thickening agent(yellow original glue)0.5%,fresh flavor agent(gourmet powder:YE =25:1)0.2%,protecting color agent(isoascorbic acid: laurel acid =1:1)0.2%.The new technology can highly improve the quality of Baoqing chilli sauce.