【摘要】 以剁辣椒为原料,探究不同超高压杀菌条件及抑菌剂组合处理对剁辣椒微生物、色差及质构的影响,比较分析巴氏杀菌和超高压杀菌对剁辣椒风味的影响。结果表明:随着超高压压力增加和时间延长,剁辣椒中的微生物数量显著减少,色差变化明显,硬度显著降低,超高压600 MPa保压5 min的杀菌效果及质构保持较好;超高压结合乳酸链球菌素抑菌处理的剁辣椒经37℃贮藏后,与巴氏杀菌产品的理化性质和菌落总数、霉菌和酵母数无显著差异, 2种方式杀菌效果相当;采用气相色谱-离子迁移质谱联用技术(GC-IMS)对未杀菌、巴氏杀菌、超高压杀菌剁辣椒香气成分进行分析,分析表明超高压杀菌较好地保留剁辣椒的原有风味,同时己醛、1-戊烯-3-酮等化合物含量增加,提升剁辣椒的油脂气味和香辣的气味。综上所述,超高压杀菌技术可应用于剁辣椒杀菌。更多还原

【Abstract】 Investigate the effects of different ultra-high pressure sterilization conditions and antibacterial agent combinations on the microorganisms, color difference, and texture of chopped chili peppers. The effects of pasteurization and ultra-high pressure sterilization on the flavor of chopped chili peppers were compared and analyzed. The results showed that with the increase of ultra-high pressure and the prolongation of time, the number of microorganisms in chopped chili peppers significantly decreased, the color difference changed significantly, and the hardness significantly decreased. The sterilization effect and texture were well maintained by holding at ultra-high pressure of 600 MPa for 5 min. After being stored at 37℃, chopped chili peppers treated with ultra-high pressure combined with lactobacillus streptomycin showed no significant differences in physicochemical properties, total bacterial count, mold and yeast count compared to pasteurized products. Gas chromatography-ion migration mass spectrometry(GC-IMS) was used to analyze the aroma components of unpasteurized,pasteurized, and ultra-high pressure sterilized chopped chili peppers. The analysis showed that ultra-high pressure sterilization effectively retained the original fflavor of chopped chili peppers, while the content of compounds such as hexanal and 1-penten-3-one increased, enhancing the oil and spicy aroma of chopped chili peppers. In summary, ultra-high pressure sterilization technology can be applied to the sterilization of chopped chili peppers.更多还原