【摘要】 为解决大蒜在加工过程中消毒方法问题,研究观察了稳定态二氧化氯和次氯酸钠消毒剂对大蒜米加工产品的消毒效果。结果,以含二氧化氯400 mg/L的水溶液对大蒜米浸泡作用15 m in,可使蒜米上自然菌数下降至5.0×103cfu/g,平均下降率为99.40%;相同剂量的次氯酸钠溶液作用后,可使其自然菌数下降至3.6×104cfu/g,下降率为96.00%。用含二氧化氯500 mg/L的水溶液浸泡大蒜泥作用30 m in,可使自然菌数下降至5.0×104cfu/g,下降率为99.40%。结论,经二氧化氯消毒液浸泡处理,可使大蒜米和蒜泥中的细菌总数达到《食品卫生标准》的要求;在相同剂量条件下,二氧化氯的消毒效果优于次氯酸钠。更多还原

【Abstract】 In order to solve the problem of disinfection method in processing the garlic,the efficacy of stable chlorine dioxide and sodium hypochlorite in disinfection of the processing product of garlic clove was studied.Results: Immersion of the garlic cloves in the water solution containing chlorine dioxide 400 mg/L for 15 min could reduce the natural bacteria on garlic cloves to 5.0×10~3 cfu/g,with an average reduction rate of 99.40%.Sodium hypochlorite solution at same dosage could reduce the natural bacterial count to 3.6×10~4 cfu/g,with a reduction rate of 96.00%.Immersion of mashed garlic in the water solution containing chlorine dioxide 500 mg/L for 30 min could reduce the natural bacteria to 5.0×10~4 cfu/g,with a reduction rate of 99.40%.Conclusions: Treatment with immersion in chlorine dioxide disinfection solution could make the total bacterial count in garlic cloves and mashed garlic fulfill the requirement specified in "Standard of Food Sanitation".At the same dosage,the disinfection efficacy of chlorine dioxide is better than that of sodium hypochlorite.更多还原