Optimization of color protection process conditions and quality analysis of fermented green Capsicum frutescens

Abstract

In order to solve the problem that the serious degradation of chlorophyll in green Capsicum frutescens during the fermentation process had an adverse effect on the product color, fermented green C. frutescens was prepared with green C. frutescens in Guizhou as raw material. Taking chlorophyll preservation rate as the evaluation index, the color protection process conditions were optimized through single factor experiments and response surface experiments, and its quality indicators were analyzed. The results showed that the optimal color protection process conditions were zinc gluconate addition 0.05%, sodium tripolyphosphate addition 0.3%, sodium metabisulfite addition 0.002%. Under the optimized conditions, the total chlorophyll retention rate was 72.85%, which was 10.70% higher than that of the non-protected products. The sensory scores, crispness and comprehensive scores were 86.3 points, 916.19 g and 0.86 points, respectively. The total acid content of fermented green C. frutescens was 0.8 g/100 g, the lead content was 0.14 mg/kg, and no nitrous oxide, sulfur dioxide, Staphylococcus aureus, Salmonella and coliform were detected. All indicators were in line with the requirements of GB 2714—2015 "National Standard for Food Safety Pickled Vegetables".

Keywords

• green capsicum frutescens|fermentation|color fixative|color protection process optimization|response surface method