期刊论文

中文

中国调味品

1000-9973

2015

40

2

57-61

10.3969/j.issn.1000-9973.2015.02.015

传统发酵蔬菜食品产业化制造关键技术研究与示范,省科技计划一般项目（2012NK3092）；

本校为第一机构

通过测定不同因素条件下辣椒的呼吸强度和微生物总数,以其为指标,研究了不同辣椒品种不同机械损伤方式、前期储藏温度、盐浓度和微生物作用对剁辣椒坯品质的影响。结果表明:同条件下朝天椒呼吸作用强于线椒,随着辣椒机械损伤程度提高,辣椒呼吸作用加强;前期储藏温度为低温5℃的辣椒呼吸强度明显低于常温25℃的辣椒;随着辣椒中盐浓度升高,辣椒呼吸强度降低,其中5%盐和10%盐辣椒随着时间变化出现呼吸高峰,15%盐辣椒呼吸作用最弱,波动较少;未杀菌辣椒的呼吸强度比杀菌辣椒的呼吸强度明显要低;随着盐溶度提高,辣椒中微生物总数减少。

Influence of different varieties, ways of damage, previous storage temperature, microorganisms on quality of semi-finished peppers is investigated by measuring respiratory and aerobic bacterial count of peppers under different conditions. The results show salt and intensity that the respiratory intensity of Capsicum frutescens is intensity of peppers enhance as degree of damage kinds stored in 25 ℃ respiratory intensity is much stronger than that of peppers enhances. The stronger than Cayenne pepper. The respiratory enhanced. The respiratory i...