低水分粉料食品过热蒸汽耦合电热杀菌工艺研究

Research on Superheated Steam-Electric Sterilization Craft for Low Moisture Powdered Food

低水分粉料食品在加工及存储过程中易受细菌污染,从而造成食品安全问题。为了提高低水分粉料食品的杀菌效果,本文以辣椒粉为原料研究了低水分粉料食品过热蒸汽耦合电热杀菌温度、时间等杀菌工艺对杀菌效果的影响,分析了不同杀菌工艺下低水分粉料食品的品质变化,为过热蒸汽耦合电热杀菌设备工业化大规模应用提供了杀菌工艺的支持。

Low moisture powder foods are prone to bacterial contamination during processing and storage,resulting in food safety issues.In order to improve the germicidal efficacy of low moisture powder foods,this paper studied the effects of sterilization processes such as superheated steam coupled electrothermal sterilization temperature and time on the germicidal efficacy of low moisture powder foods using chili powder as raw materials,analyzed the quality changes of low moisture powder foods under different sterilization processes,and provided sterilization process support for the industrialization and large-scale application of superheated steam coupled electrothermal sterilization equipment.