【作者】 李姣； 赵谋明； 吴军；

【Author】 LI Jiao~1,ZHAO Mou-ming~1,WU Jun~2 (1.College of Light Industry and Food science,South China University of Technology,Guangzhou 510640; 2.Tianjin Jinpeng Irradiation Technology Co.,Ltd.,Tianjin 300252)

【机构】 华南理工大学轻工与食品学院； 天津金鹏源辐照技术有限公司；

【摘要】 调查了辣椒粉微生物污染情况,并研究了⁶⁰Co-γ射线辐照杀菌效果及对品质的影响。实验结果表明:辣椒粉污染严重,150份调查样品中细菌总数10⁶～10⁷ cfu/g为66%,大肠菌群数10⁶～10⁷MPN/100 g为72%。γ射线对辣椒粉杀菌效果显著,细菌总数、大肠菌群、乳酸菌、微球菌、霉菌、芽孢菌的数量随辐照剂量的增加而显著减少,2.62kGy剂量即使非芽孢菌致死率达82%～94%。PE、PE+牛皮纸、铝箔三种包装对杀菌效果无显著差异,其大肠菌群D₁₀值分别为2.70、2.79、2.45 kGy,为辐射敏感菌,是辣椒粉剂量设定的指示菌。辣椒粉的亮度值和黄度值在高剂量略有减少,但辐照对总色差值和ASTA值影响不显著,经Scoville感官评定,辐照对辣度的影响不显著。由此可见,辐照杀菌是提高辣椒粉的卫生质量,保证消费者健康的理想杀菌方式。更多还原

【Abstract】 The pollution of paprika powder was investigated and effects of gamma irradiation on the sterilization and quality were studied.The results showed that paprika powder was seriously polluted and gamma irradiation reduced significantly the total population of mesophilic bacteria,coliforms,lactobacillus,micrococcus,mould and spore.The mortality rate could reach 82%～94%at 2.62 kGy.There was no significant different between three kinds of packaging.The D₁₀ value of coliforms was 2.05～3.21 kGy,which were sensitive to irradiation and were the indicating bacteria of radiation dose setting. The lightness and yellowness of paprika powder decrease at high does,but total color difference and ASTA value had no significant difference,and the same to pungency by Scoville Test.So irradiation sterilization was perfect way to improve the quality paprika powder.更多还原