用单因素和正交试验对影响永丰辣酱人工接种发酵工艺的发酵温度、发酵时间、酵母接种量和食盐用量等因子进行筛选.结果表明,添加11%的食盐、0.8%的鲁氏酵母种子液,在定期揿酱的前提下,28℃ ～40 ℃间歇式控温发酵30 d;所得人工接种发酵产品总酯含量高,且感官评价较好.%The fermentation technology of Yongfeng hot pepper sauce with artificial inoculation was optimized by single-factor test (temperature, time, yeast inoculum and concentration of edible salt) and orthogonal test. The results showed that the optimum fermentation conditions were as follows: edible salt 11%, Zygosaccharomyces rouxii inoculum 0.8%, fermentation temperature 28℃～40℃ by intermittent type temperature control, fermentation time 30 d. Under above fermentation conditions, the sauce produced by artificial inoculation and multiple strain fermentation contained high content of total ester and performed good in sensory evaluation.
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