CN115191476A - 一种干辣椒脉冲强光结合姜黄素的光动力杀菌方法 - Google Patents
一种干辣椒脉冲强光结合姜黄素的光动力杀菌方法 Download PDFInfo
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Abstract
本发明公开了一种干辣椒脉冲强光结合姜黄素的光动力杀菌方法,属于调味品杀菌技术领域。所述杀菌技术包括:将姜黄素溶液均匀喷洒于干辣椒表面,在黑暗中孵育30min后,单层平铺于托盘上,放入脉冲强光处理室,开启脉冲强光发生器进行闪照,完成杀菌处理。本发明所述的干辣椒脉冲强光结合姜黄素的光动力杀菌方法有效地解决了表面皱褶物料由于皱褶对光线的遮挡采取单一高强度脉冲强光等光照之类的杀菌方法无法达到的杀菌效果,为表面皱褶物料的高强度光照杀菌,提供了一种新的方法,具有广阔的市场前景。
Description
技术领域
本发明涉及干辣椒的环保杀菌,具体是利用脉冲强光结合姜黄素光动力的方法对干辣椒进行杀菌,属于调味品杀菌技术领域。
背景技术
干辣椒作为日常生活中最常用的香辛料之一,以其独特的辛辣味和诱人的色泽,备受欢迎。然而我国干辣椒加工技术不完善,通常只进行烘干处理,仍残存大量微生物,且干辣椒在储藏期间极易吸潮,微生物迅速繁殖,导致数量超标。干辣椒由于含水量低、表面褶皱较多、风味物质热敏感等特征使得传统常用的高温、紫外、蒸汽、消毒剂等杀菌方式不适用。60Co辐射仍是目前主要使用的调味料杀菌方式,但因辐射残留等争议问题受到消费者的抵触。因此亟需一种安全、高效、环保的方式对干辣椒进行杀菌处理。
黄媛等调查贵州省黔南州调味品辣椒粉污染情况,发现48.6%(35/72)的辣椒粉菌落总数超出企业标准,其中最严重的超出企业标准267倍,8%(6/72)的辣椒粉大肠菌群超出标准规定,最多的超标153倍,严重危害人们身体健康(黄媛,杨胜元,许倩,等.贵州省黔南州辣椒粉微生物污染状况监测.化学工程与装备,2016(6):267-268)。陈宇航等调查四川省成都市辣椒中黑曲霉污染情况,30份样品中14份检出黑曲霉,检出率为46.6%,且对分离出的19株黑曲霉进行产毒培养,17株为产毒菌株,产毒率为89.5%(陈宇航,王溯源,凌莉,等.成都市售120份香辛料中黑曲霉污染及其产毒能力调查[J].现代预防医学,2017,44(1):135-138.)。调味品及辣椒相关的食源性疾病暴发风险很大。因此,在生产过程中应采取适当的加工步骤或干预措施,以确保生物安全。
脉冲强光技术作为一种新型杀菌技术,具有绿色环保、杀菌高效、易进行连续化作业等优势,近年来在食品加工业中受到广泛的关注。然而作为一种光照形式的杀菌技术,穿透力弱、仅能对光覆盖的表面杀菌,使其在处理褶皱表面的物料时具有一定的局限性,需要与其他技术结合取长补短。姜黄素是一种天然光敏剂,能够通过特定波长光照激发发生反应进行光动力杀菌,实现对接触物的杀菌效果,近几年逐渐被用在食品或食品接触面上的微生物杀菌。姜黄素具有接触面广、安全无毒、无污染的特点。但由于常用的蓝光LED光源强度较低,且所需杀菌时间需要数小时至数十小时,因而杀菌效率低。综合脉冲强光技术和姜黄素介导的光动力技术的特征可以发现,脉冲强光能够覆盖姜黄素最大吸收波长,而且光动力技术发挥作用的效果与光源的照射强度有关,脉冲强光可以提供高强度光能,能够激发姜黄素产生更多活性氧,引起微生物细胞的失活;另一方面姜黄素溶液也可以覆盖到辣椒表面的褶皱部分,发挥光动力杀菌能力,弥补褶皱部分不能受到光照无法杀菌的不足。两种杀菌技术结合为调味品工业化杀菌开辟了新思路。
发明内容
本发明所要解决的技术问题是提供一种杀菌率高、无污染、无残留的干辣椒处理方法。
为实现上述目的,本发明的生产工艺包括如下步骤:
一种干辣椒脉冲强光结合姜黄素光动力杀菌方法,按照下述步骤进行:
(1)将浓度为4~10mmol/L姜黄素溶液按照0.04~0.16mL/g干辣椒的量均匀喷洒于干辣椒表面,在黑暗中孵育30min。
(2)将步骤(1)所述干辣椒单层平铺于托盘上,然后放入脉冲强光处理室。
(3)开启脉冲强光发生器,在强度为0.3~0.9J/cm2/次条件下对干辣椒处理40~80次闪照后取出,即可达到干辣椒杀菌的目的。
本发明的积极效果如下:
1.利用本发明的处理方法可使干辣椒表面总菌落数、大肠杆菌数、黑曲霉数低于3.8、2.6、2.5log CFU/g,符合农业行业标准(NY/T 901-2021绿色食品香辛料及其制品)。并且不会影响干辣椒色泽及辣度。
2.本发明所用脉冲强光设备安装灵活,具有杀菌效率高、无残留等优点。所使用的光敏剂姜黄素是一种植物天然化合物,具备良好的抗炎、抗氧化、抗肿瘤特性,在特定波长光源激发下能够产生活性氧而具备杀菌效果。
3.本发明不仅可用于干辣椒杀菌,也可用于其他褶皱农产品的杀菌。脉冲强光结合姜黄素的光动力技术是一种新兴的杀菌保鲜技术,能够适应复杂表面的农产品及食品的杀菌。随着公众对安全绿色食品的需求以及企业对高效生产率的要求的提高,该技术将越来越广泛地应用于食品保鲜加工等领域。
附图说明
图1不同实施例和对比例对干辣椒表面总菌、大肠杆菌和黑曲霉残留菌落数。
具体实施方式
一种干辣椒脉冲强光结合姜黄素的光动力杀菌方法,其步骤如下:
(1)将浓度为4~10mmol/L姜黄素溶液按照0.04~0.16mL/g干辣椒的量均匀喷洒于干辣椒表面,在避光孵育30min。
(2)将步骤(1)所述干辣椒单层平铺于托盘上,然后放入脉冲强光处理室。
(3)开启脉冲强光发生器,在强度为0.3~0.9J/cm2/次条件下对干辣椒处理40~80次闪照后取出。
利用本发明的处理方法,可使干辣椒表面总菌落数、大肠杆菌数、黑曲霉数低于3.8、2.6、2.5log CFU/g。且不会影响干辣椒的色泽及辣度。
干辣椒的杀菌效果及理化性质测定。
(1)干辣椒除菌率
参照GB 4789.2《食品微生物学检验菌落总数测定》、GB 4789.15《食品微生物学检验霉菌和酵母计数》的方法对不同杀菌条件下干辣椒总菌、大肠杆菌和黑曲霉菌残留量进行计数。
(2)干辣椒水分含量
参照GB 5009.3《食品中水分的测定》进行测定。
(3)色泽评定
利用L*a*b*颜色利用手持色度仪对处理不同条件葡萄干进行测定。
(4)辣椒红素的测定
参照胡思卓的方法进行测定(胡思卓.射频对辣椒粉中致病菌的杀菌动力学及品质影响研究.上海交通大学学位论文)。
(5)辣椒素类物质
参照GB/T 21266-2007《辣椒及辣椒制品中辣椒素类物质测定及辣度表示方法》进行测定。
下面结合具体实施例对本发明的具体实施作进一步说明。
实施例1
取水分含量为10%的干辣椒30g,按照10:1(w/v)比例将3mL浓度为6mmol/L的姜黄素溶液均匀喷洒于装有样品的无菌培养皿中,摇晃混匀后避光孵育30min。取出平铺于托盘上,置于脉冲强光杀菌室,以0.66J/cm2/次的强度闪照40次,20次翻面一次,结束后取出测定菌落数、色泽、辣椒红素、辣椒素类物质含量和辣度。
实施例2
取水分含量为10%的干辣椒30g,按照10:1(w/v)比例将3mL浓度为6mmol/L的姜黄素溶液均匀喷洒于装有样品的无菌培养皿中,摇晃混匀后避光孵育30min。取出平铺于托盘上,置于脉冲强光杀菌室,以0.66J/cm2/次的强度闪照60次,30次翻面一次,结束后取出测定菌落数、色泽、辣椒红素、辣椒素类物质含量和辣度。
实施例3
取水分含量为10%的干辣椒30g,按照10:1(w/v)比例将3mL浓度为6mmol/L的姜黄素溶液均匀喷洒于装有样品的无菌培养皿中,摇晃混匀后避光孵育30min。取出平铺于托盘上,置于脉冲强光杀菌室,以0.66J/cm2/次的强度闪照80次,40次翻面一次,结束后取出测定菌落数、色泽、辣椒红素、辣椒素类物质含量和辣度。
实施例4
取水分含量为10%的干辣椒30g,按照10:0.04(w/v)比例将3mL浓度为10mmol/L的姜黄素溶液均匀喷洒于装有样品的无菌培养皿中,摇晃混匀后避光孵育30min。取出平铺于托盘上,置于脉冲强光杀菌室,以0.9J/cm2/次的强度闪照40次,20次翻面一次,结束后取出测定菌落数、色泽、辣椒红素、辣椒素类物质含量和辣度。
实施例5
取水分含量为10%的干辣椒30g,按照10:1.6(w/v)比例将3mL浓度为4mmol/L的姜黄素溶液均匀喷洒于装有样品的无菌培养皿中,摇晃混匀后避光孵育30min。取出平铺于托盘上,置于脉冲强光杀菌室,以0.3J/cm2/次的强度闪照70次,35次翻面一次,结束后取出测定菌落数、色泽、辣椒红素、辣椒素类物质含量和辣度。
为了比较本发明与本发明中涉及的两种单一方法的杀菌效果,构建相关的对比例:对比例1
取水分含量为干辣椒30g,无任何处理,测定菌落数、色泽、辣椒红素、辣椒素类物质含量和辣度。
对比例2
取水分含量为10%干辣椒30g,平铺于托盘上,置于脉冲强光杀菌室,以0.66J/cm2/次,闪照60次的强度进行单一脉冲强光照射60次,30次翻面一次,结束后取出测定菌落数、色泽、辣椒红素、辣椒素类物质含量和辣度。
对比例3
取水分含量为10%的干辣椒30g,按照10:1(w/v)比例将3mL浓度为6mmol/L的姜黄素溶液均匀喷洒于装有样品的无菌培养皿中,摇晃混匀后避光孵育30min。采用40W波长为420nm的LED蓝光作为光源,将样品放在光源下进行20min进行光动力处理。中间翻面一次,结束后取出测定菌落数。
脉冲强光经脉冲强光结合姜黄素光动力杀菌效果见图1。在姜黄素孵育30min,脉冲强光处理80s后菌落总数由初始的7.6log CFU/g降至3.9log CFU/g;大肠杆菌由初始的8.2log CFU/g降至2.6CFU/g,黑曲霉由初始的6.2log CFU/g降至2.5log CFU/g。由实施例1~5与对比例1~2相比可见,经本方法处理的干辣椒含菌量低于农业行业标准(NY/T901-2021绿色食品香辛料及其制品)中规定的菌落总数≤4log CFU/g、大肠菌群<100MPN/g、霉菌≤3log CFU/g的,而经单一脉冲强光杀菌(对比例2)和姜黄素光动力杀菌(对比例3)两种处理并未达到标准要求。
干辣椒经脉冲强光结合光动力杀菌处理不同实施例和对比例的色差(ΔE)、辣椒红素、辣椒素、二氢辣椒素、辣椒素类物质总量和辣度见表1。由表可见,干辣椒在本方法处理前后颜色不会造成肉眼可见的差异,并且辣度与未处理组无显著性差异。
表1干辣椒中辣椒素、二氢辣椒素、辣椒素类物质和辣度的含量
*ΔE:指总色差,当范围在3.2~6.5之间普通人分辨不出色彩差异。
#斯科维尔辣度单位范围在30000~50000属于八级辣度。
Claims (6)
1.一种干辣椒脉冲强光结合姜黄素的光动力杀菌方法,其特征在于,将姜黄素溶液均匀喷洒于干辣椒表面,在黑暗中孵育30min后,单层平铺于托盘上,放入脉冲强光处理室,开启脉冲强光发生器进行闪照,完成杀菌处理。
2.根据权利要求1所述的一种干辣椒脉冲强光结合姜黄素的光动力杀菌方法,其特征在于,所述的姜黄素溶液的浓度为4~10mmol/L。
3.根据权利要求1所述的一种干辣椒脉冲强光结合姜黄素的光动力杀菌方法,其特征在于,向干辣椒表面喷洒姜黄素溶液的量为0.04~0.16mL/g干辣椒。
4.根据权利要求1所述的一种干辣椒脉冲强光结合姜黄素的光动力杀菌方法,其特征在于,所述脉冲强光处理条件为:脉冲强光闪照的强度为0.3~0.9J/cm2/次。
5.根据权利要求1所述的一种干辣椒脉冲强光结合姜黄素的光动力杀菌方法,其特征在于,所述脉冲强光处理条件为:对干辣椒闪照的次数为40~80次。
6.根据权利要求1所述的一种干辣椒脉冲强光结合姜黄素的光动力杀菌方法,其特征在于,天然光敏剂姜黄素与高强度光能脉冲强光的结合,所选用的天然光敏剂姜黄素受脉冲强光高强度光能的激发,才产生了足量的活性氧,达到促使足量微生物细胞失活的目标。
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