鲜红辣椒腌制保藏技术的研究  

Curing preservation technology of red pepper

作　　者：吴金松[1] 王辉[1] 田宝明[1] 闵倩倩[1] 阚建全[1] 

机构地区：[1]西南大学食品科学学院,重庆市农产品加工及贮藏重点实验室,重庆400715

出　　处：《食品工业科技》2013年第21期317-321,326,共6页Science and Technology of Food Industry

基　　金：国家重大星火计划项目(2011GA811001)

摘　　要：通过单因素实验和正交实验,研究了鲜红辣椒腌制保藏技术。研究结果表明:鲜红辣椒低盐低硫腌制保藏最佳条件为:腌制液中料液比1∶2;腌制液组分及最佳质量百分比为食盐含量10%,pH3,氯化钙0.4%,焦亚硫酸钠0.3g/L,山梨酸钾0.2g/L,脱氢醋酸钠0.1g/L。在此条件下常温腌制保藏6个月后,鲜红辣椒菌落总数为(4.35±0.41)lg CFU/g,感官评分为95分,没有腐败变质,且硫残留量低于0.1g/L,符合国家标准。Abstract.The curing preservation technology of red pepper was studied by single factor test and orthogonal test. The results showed that the best condition of curing preservation was that the ratio of solid to liquid was 1：2 ;the pH value of curing liquid was 3, and its components were 10% of salt,0.4% of calcium chloride,0.3g/L of sodium metabisulfite,0.2g/L of potassium sorbet and 0Ag/L of dehydrogenation sodium acetate. After curing and preserving for 6 months at room temperature with the technology, the total bacteria count of cured pepper was （4.35 ＋ 0.41 ） Ig CFU/g,the sensory score was 95 points, no corruption metamorphism, and sulfur residue was lower than 0.]g/L,which was complied with national standard.

关 键 词：鲜红辣椒 防腐剂 菌落总数 感官评价 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]