The disadvantages of natural fermentation of pepper sauce were analyzed and fermentation with multi-strains was studied. The optimal fermentation conditions were as follows: ratios of strains 2:1:1, salt 8% fermentation at 30℃ for 4d and the product with proper color, fragrance, taste and safety was obtained.%分析了自然发酵辣椒酱的弊端,通过对复合菌种发酵生产辣椒酱的工艺条件进行探索,得出了最优发酵条件:菌种比例为2∶1∶1,食盐量为8％,发酵温度为30℃,发酵时间为4d.得到的产品色、香、味俱佳,安全可口,为工业化大生产提供了技术依据.
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