Study on a Novel Fermentation Protocol of Chili Bean Sauce with Orange Skin

In order to study the processing of orange skin and chili bean sauce, the quality of bean sauce was evaluated on the base of the single factor and orthogonal experiments. The results showed that optimized fermentation formular was 2.0% chilli powder, 2.5% orange powder, 0.30% inoculation amount of Aspergillus oryzae, and 130% water to the amount of fermented grains. Orange skin and chili bean sauce fermented under optimal conditions exhibited brightness, and was rich in nutrient with unique orange flavor and good taste. It was demonstrated that bean sauce could be effectively sterilized in 80 ℃ water bath for 20 min without changing sensory indicators significantly.