The fermentation process to remove water and ripen chili peppers during chili sauce production.

Abstract

The invention relates to a fermentation process for dehydrating and ripening chili peppers in chili sauce production, in which cleaned, finely ground raw chili peppers are naturally fermented under alternating stirring / resting conditions for 15 days. By alternating slow stirring with added oxygen and alternating resting with vibration to remove oxygen, the raw material mass is alternately transferred from aerobic to anaerobic states, allowing for continuous aerobic / anaerobic fermentation to dehydrate and promote the accumulation of carotenoids and capsaicinoids through endogenous enzymes. The process described in the invention allows for an increase in carotenoid and capsaicinoid content, improved color, and enhanced spiciness of the resulting fermented chili product.

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