青椒护色与大蒜生姜抑菌非热加工技术的研究

Study on Color Protection to Green Peppel and Inhibition of Non-thermal Processing of Garlic and Ginger to Bacteria

本文以青椒为研究对象,以正交试验为设计方案,以感官评定、酸价、过氧化值、菌落总数、大肠杆菌为评价指标,研究了青椒护色条件及盐渍浓度、大蒜和生姜添加量、pH值等与品质之间的关系。结果表明,去皮青椒最佳护色条件为温度75℃,Cu2+浓度400×10-6,pH5,液料比3:1,时间30min或Cu2+浓度300×10-6、pH值为5、液料比4:1、时间40min。大蒜生姜抑菌在青椒调味品非热加工中最佳成分比例为食盐17%,大蒜20%,生姜15%,pH4。

Green pepper fruit was taken as the research object, adopting orthogonal test design. Taking the sense organs assess, acide value, peroxide value, total plate colony, Escherichia coli as the test idex, the optimum conditions of green pepper fruit＇ s processing data were studied with respect to conditions of color protection, salt content, garlic content, ginger content, pH. Finally, the optimum conditions of color protection were： temperature 75℃, the density of Cu^2＋ 400 × 10^-6, pH5, the ratio of material to liquid material 3：1, time 30min or the density of Cu^2＋ 300 × 10^-6, pH5, the ratio of material to liquid material 4：1, time 40rain. The optimum conditions of non-thermal processing of garlic inhibition to bacteria on green pepper sauce were： salt content 17%, garlic content 20%, ginger content 15%, pH4.