摘要
本研究采用食盐、双乙酸、臭氧、酸烫漂等方法对原料鲜椒进行减菌化预处理,通过对比分析各方法减菌率、抑菌时长、减菌试剂残留量等,综合分析得出鲜椒采用15%食盐溶液浸泡10min为最佳减菌工艺。
In this study, raw pepper were pretreated with salt, sodium diacetate, ozone, acetic acid blanching to microbe-reducing. The effects of the different pretreatment were compared on the microbe-reducing ratio, antibacterial time and residue of microbe- reducing reagent. It was found that the best microbe-reducing technology is soaking pepper for 10 min with 15% salt solution.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第11期250-255,共6页
Food Science
基金
贵州省"十一五"重大专项课题(黔科合NZ字[2005]3010)
贵州省"十一五"工业攻关课题(黔科合GY字[2007]3023)
关键词
辣椒
减菌
效果对比
pepper
microbe-reducing
comparison of effects
