不同物理杀菌技术对辣椒粉杀菌效果及品质研究

Study on Sterilization Effect and Quality of Paprika by Different Physical Sterilization Techniques

为提高辣椒粉的食用安全性,使其符合国家食品卫生标准,文章利用紫外、臭氧和脉冲强光3种杀菌技术对辣椒粉进行杀菌,考察紫外和臭氧处理20~120 min,脉冲强光处理2~12 s对辣椒粉3个微生物指标菌的杀菌效果及过程中色泽、辣椒红素的变化。结果表明,紫外对霉菌和蜡样芽孢杆菌的杀菌效果较好,臭氧对总菌落数、霉菌的杀菌效果较明显,脉冲强光只对蜡样芽孢杆菌的杀菌效果较突出。紫外、臭氧和脉冲强光处理不同时间辣椒粉的颜色和辣椒红素含量没有显著性差异(P>0.05)。综上所述,3种方法对辣椒粉杀菌各有优势,具有应用前景,实际生产中可借助其他杀菌方法联合杀菌。

In order to improve the edible safety of paprika and make it meet the national food hygiene standards,three sterilization techniques of ultraviolet(UV),ozone and intensive pulse light are used to sterilize paprika.The sterilization effects of UV and ozone treatment for 20~120 min and intensive pulse light treatment for 2~12 s on the three microbial index bacteria of paprika and the changes of color and capsanthin in the process are investigated.The results show that UV has a better sterilization effect on mold and Bacillus cereus,ozone has a more obvions sterilization effect on the total colony number and mold,and intensive pulse light only has as more obvious sterilization effect on Bacillus cereus.There is no significant difference in color and capsaicin content of paprika treated with UV,ozone and intensive pulse light at different time(P>0.05).To sum up,the three methods have their own advantages in the sterilization of paprika,and have application prospects.In actual production,other sterilization methods can be used for joint sterilization.