黑胡椒粒流态化蒸气杀菌的试验研究  

Experimental study on fluidized steam sterilization of black pepper

作　　者：谢堃[1] 项秀武 蒋光明 葛茂泉[1] 李德文 

机构地区：[1]上海海洋大学食品学院,上海201306 [2]浙江三雄机械制造有限公司,上虞312300

出　　处：《食品科技》2009年第11期297-300,共4页Food Science and Technology

基　　金：浙江省科技攻关计划项目(浙科发计(2006)第255号)

摘　　要：以黑胡椒粒为原料,试验测试了流态化蒸气杀菌的效果。结果表明:流态化蒸气杀菌对黑胡椒粒中的大肠菌群及其他致病菌的杀灭效果明显;菌落总数随着蒸气流量的增加、蒸气温度的提高而递减;杀菌后黑胡椒粒的含水量随着蒸气流量的增加而增大,且蒸气温度低时的增加量大于蒸气温度高时。感官鉴定表明,杀菌前后黑胡椒粒的色泽和气味变化不大。The effect of fluidized steam sterilization on black pepper grains was tested. The results show that, the fluidized steam sterilization has apparent sterilizing effect on coliform group and other pathogenic bacteria, the total numbers of colony decreased with the increased steam flow and steam temperature, the water content of black pepper grain after sterilization increased with the increased steam flow and the water content increment was larger at lower steam temperature than that at higher steam temperature. Sensory analysis shows that there are little changes in color and luster and idiosyncratic aroma of black pepper grain.

关 键 词：流态化蒸气杀菌 黑胡椒粒 菌落总数 蒸气流量 含水量 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]