粉碎辛香料微波杀菌工艺  

Microwave Sterilization Process of the Crushed Spices

作　　者：吴素玲[1] 孙晓明 陈文华[1] 金敬红[1] Wu Suling1, Sun Xiaoming2. , Chen Wenhua1 , Jin Jlnghong1(1. Naning Institute for Comprehensive Utilization of Wild Plants, Nanjing 210042, China; 2. Xingzhi College, Zhejiang Normal University,Jinhua 321001, Chin)

机构地区：[1]南京野生植物综合利用研究院,江苏南京210042 [2]浙江师范大学行知学院,浙江金华321001

出　　处：《中国野生植物资源》2017年第6期75-79,共5页Chinese Wild Plant Resources

摘　　要：分别选用功率为18 k W的YQ2G-03型实验室专用微波杀菌设备,功率为18 k W的YQ18S-03型隧道式生产用微波杀菌设备针对辣椒粉和五香粉开展杀菌试验,建立了粉碎辛香料微波杀菌工艺。研究结果表明:加入5%水的辣椒粉在78℃杀菌4~6 min细菌杀菌率为93%以上;加入10%水的辣椒粉在78℃杀菌4~6 min细菌杀菌率为99%以上;加入5%~10%水的五香粉在78℃分别杀菌4~8 min细菌杀菌率均为99%以上。选用微波杀菌工艺加工后细菌总数≤10 000 cfu/g,未检出大肠杆菌。加水10%杀菌6 min的辣椒粉和五香粉样品,常温下置柜中存放10年,其感官性状和组织状态未有明显变化,菌落总数较低,达到食品卫生标准。Chili powder and five-spice powder were used to carry out sterilization test with two microwave sterilization equipments. The microwave sterilization processes of the crushed spices were established in the laboratory and production. In this study,the YQ2 G-03 laboratory special equipment with power of 18 k W and YQ18 S-03 tunneling production with the power of 18 k W were used in tests. The results showed that the bactericidal rate of chili powder with 5% water was more than 93% for sterilization 4-6 min at 78 ℃. 10% water added chili powders were sterilized 4-6 min at 78 ℃,and the bacterial bactericidal rate could exceed 99%. The bactericidal rate of five-spice powder with 5%-10%water was more than 99% for sterilization 4-8 min at 78 ℃. After processing of microwave sterilization process,the total number of bacteria was less than 10 000 cfu/g and E. coli was not detected. Sterilizing for 6 min with 10% water,the chili powder and five-spice powder samples could be deposited for long-term at room temperature. Stored for 10 years,its sensory traits and tissue status could not change significantly and the total number of colonies was low that could achieve food hygiene standard.

关 键 词：辣椒粉 五香粉 微波 杀菌 

分 类 号：S573[农业科学—作物学]