即食姜臭氧非热除菌技术研究

为利用非热除菌技术研发无防腐剂的即食姜产品,研究臭氧在即食姜调味料液中的溶解特性及其对即食姜产品的除菌效果.结果表明:臭氧在pH为3.0的水和即食姜调味液中溶解曲线均符合逻辑斯蒂模型;在室温16～17C、臭氧通气量为33.34 mg·min-1L-1的条件下,二者的臭氧饱和溶解度分别为0.852 mg·L-1和1.920 mg·L-1；姜原料在pH值为3.0的水中通气15 min,调味液中通气20 min,其细菌,霉菌和酵母菌的含量均小于10 CFU·g-1,灭菌率超过99.9％;经过臭氧处理后的姜原料和调味液加工成即食姜产品的卫生指标符合酱腌菜卫生标准(GB 2714-2003)的要求.

Non-thermal Ozone Pasteurization of a Ginger Root Product

To produce a ready-to-eat,preservative-free ginger root product,a non-thermal pasteurization applying ozone in water at pH 3.0 was developed.The sterilization effect by the ozone treatment was studied.Both of the curves of ozone solubility in water and seasoning liquid fitted the Logistic model.The ozone saturation concentrations in water and the seasoning liquid at 16-17℃ were 0.852 mg·L-1 and 1.920 mg·L-1,respectively.Ozone was fed at a rate of 33.34 mg·min-1·L-1.Ginger roots were submerged in water at pH 3.0 and in the seasoning liquid with the ozone-feeding for 15 and 20 minutes.The bacteria,mould and yeast counts in the product were less than 10 CFU·g-1 yielding a sterilization rate of greater than 99.9%.The hygiene index of the ready-to-eat ginger product met the standards for pickles stipulated under GB 2714-2003.