不同灭菌预处理方法对低水分调味料带菌状况的影响

Different Sterilization Pretreatment Effect on the Low Moisture Content Seasoning Microbial Contamination Condition

对11种低水分调味料带菌状况进行了取样分析。结果表明,辣椒粉微生物污染最严重,48份样品平均带菌量为4.8×105个/g。应用不同的灭菌预处理对其进行带菌量控制的研究,结果表明,臭氧灭菌进行预处理后,辣椒经车间烘烤、粉碎后其带菌量能达标,而采用紫外、微波灭菌预处理后的辣椒带菌量仍超标。

The microbial contamination condition of 11 different kinds of spices was investigated. The results showed that the bacteria numbers in capsicum powder were higher than other spices, and the average bacteria numbers of 48 samples were 4.8 × 10^5CFU/g . Using ultraviolet, microwave, ozone sterilization pretreatment method on the control technology to the capsicum powder, after the ozone sterilization pretreatment, followed by the workshop heating, smashing processing, the capsicum powder bacteria numbers could attain a designated standard. On the other hand filter ultraviolet, the microwave pretreatment after the roasting and smashing, bacteria numbers still exceeded the allowed figure.