期刊论文

中文

食品工业科技

1002-0306

2018

39

4

274-279

10.13386/j.issn1002-0306.2018.04.050

湖南省科技重大专项（2015NK1003）子项目；

本校为第一机构

为了探讨不同减菌预处理技术对辣椒品质的影响,本研究采用臭氧杀菌、紫外线照射和短时热烫对辣椒进行减菌化预处理,然后进行低温贮藏。考察了3种处理方式对辣椒减菌率、失水率、色差值以及贮藏过程中还原糖、维生素C含量和色差值的影响。结果表明: 3种处理方式均能明显减少辣椒表面的菌落总数,当臭氧浓度为10 mg /m~3处理2 min时,减菌效果最佳,且失水率和色差值均低于紫外线照射和短时热烫处理。在低温贮藏过程中,臭氧处理能有效延缓辣椒还原糖和维生素C含量的下降并且较好地保持辣椒的色泽。综合分析得出10 mg /m~3的臭氧处理2 min为最佳减菌方法,可以有效降低辣椒表面菌落总数,较好地保持原料...

In order to discuss the effect of different sterilization pretreatment techniques on the quality of pepper,pretreatment methods of ozone,UV irradiation and short-time blanching to reduce pepper bacteria were carried out in this paper.Then the pepper was kept in cold storage.The effects of different treatments on microbe-reducing ratios,water loss rate and color values, and content of reducing sugar,vitamin C and color values in storage of fresh pepper were studied.The results showed that all the three treatments could reduce the total number of colonies on the surface of pepper significantly.W...