摘要
对48份低水分辣椒粉样品带菌状况进行取样分析,结果表明其带菌量在2.2×104～2.8×106CFU/g之间,平均带菌量为4.8×105CFU/g,球菌和芽孢杆菌为优势菌。对辣椒粉生产各环节进行取样分析,指出烘烤虽可以最终减少辣椒粉的带菌量,但不能达到完全灭菌的目的,样品中芽孢杆菌含量直接影响烘烤灭菌率。用臭氧分别对粉状和整形辣椒进行灭菌处理,结果表明臭氧处理厚度为1mm的辣椒粉1h灭菌率为5.0%,辣椒粉表层会发生褪色且有异味,臭氧处理5d可使整形辣椒的带菌量由1.5×106CFU/g减少到6.8×103CFU/g,再经烘烤、粉碎后其带菌量减少为1.2×102CFU/g,臭氧对不同带菌状况的辣椒均取得较好的灭菌效果。
The microbial contamination conditions of 48 kinds of low mosiPare capsicum powder were investigated. The results showed that the bacteria counts are 2.2 ×10^4-2.8×10^6FU/g, average bacteria counts are 4.8×10^5CFU/g.The majority of the bacteria flora of capsicum powder are Bacillus and Coccus. The microbial contamination conditions of the whole capsicum powder process were also investigated. The results showed that baking could reduce the bacteria numbers of the capsicum surface, but its effect is very limited. Bacillus counts could affect the baking sterilization. Ozone treatments were used in reducing the bacteria counts of the spice. The results showed that sterilization rate is 5.0% for ozone treatments lh for 1mm thickness of capsicum powder and ozone could decrease the bacteria counts of the capsicum after 5 days treatment from 1.5 ×10^6/ g to 6.8×10^3CFU/g, and the bacteria counts of the capsicum powder could be reduced to 1.2 ×10^2CFU/g after further baking. In this study the ozone sterilization is very efficacious in reducing the bacteria counts for different capsicum powder microbial contamination conditions.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第1期131-134,共4页
Food Science
关键词
低水分辣椒
带菌状况
臭氧灭菌
low moisture capsicum
microbial contamination
ozone sterilization
