黑胡椒酱杀菌条件及其稳定性的研究

Sterilizing conditions and the stability of black pepper sauce

目前工厂在生产黑胡椒酱的过程中,因加热杀菌和保藏等工序使酱料出现变稀和油脂析出的问题,严重影响酱料品质。文章对黑胡椒酱的杀菌条件及稳定性进行了研究,通过黏度、感官评价、菌落总数等指标确定最佳杀菌条件为121℃、10 min。并以蔗糖酯、单甘酯、卡拉胶及其复合乳化剂提高黑胡椒酱的稳定性,防止贮藏过程中油脂析出、酱料变稀。试验结果表明,0.2%蔗糖酯和0.45%单甘酯复合,0.4%蔗糖酯和0.14%卡拉胶复合,贮存30 d所得黑胡椒酱稳定性较好。试验结果为黑胡椒酱的工业化生产提供了一定的理论参考。

At present,the quality of the black pepper sauce is seriously affected by sterilization and preservation,which bring about the thinning of the sauce and oil layers in the production of black pepper sauce.In this paper,the sterilizing conditions and stability of black pepper sauce were investigated.The better thermization conditions were at 121℃for 10 min according to results of viscosity,sensory evaluation and total numbers of colony.In addition,sucrose ester,glycerin glyceride,carrageenan and compound emulsifier were used as thickening agents to improve stability of black pepper sauce.The results showed that when 0.2%sucrose ester was combined with 0.45%monoglyceride,or 0.4%sucrose ester was combined with 0.14%carrageenan,the black pepper sauce maintained better stability after being stored for 30 days.The experimental results provide some theoretical references for industrial production of black pepper sauce.