蒸制对酒萸肉微生物的影响

摘要

Objective To make the container for steaming wine-prepared fructus corni,and to make the bacteria in the wine-prepared fructus corni microbial limit test ﹤ 1 000 colony forming unit(cfu)/g,and the mold ﹤ 100 cfu/g. Methods Different containers were chosen for loading fructus corni. Then the influences of the container loading height,the steaming temperature and steaming time on the wine-prepared fructus corni microorganisms were investigated with the microbial limit test as the indicator in order to choose the suit-able container,formulate the reasonable loading height,steaming temperature and steaming time. Results and Conclusion Fructus corni is mixed with wine and covered tightly for 60 min,and then is put in the stainless steel disc with a height of 2 cm,which is steamed for 15 min under a steam pressure of 0. 001 Pa and a temperature of 100 ℃,then dried at 80 ℃ to the moisture content ﹤ 4%. The bacteria in the wine-prepared fructus corni microbial limit test ﹤ 100 cfu/g and the mold was less than 10 cfu/g,moreover the pro-duction cycle is reasonable and suitable for mass production.%目的：制订山茱萸蒸制容器，使酒萸肉微生物限度检查细菌数量低于1000个/g、霉菌数量低于100个/g。方法选择不同容器装载山茱萸，以微生物限度检查为指标，考察容器装载高度、蒸制温度、蒸制时间对酒萸肉微生物的影响，以选择合适的容器，制订合理的装载高度及蒸制温度、蒸制时间。结果与结论山茱萸拌酒后闷60 min，用不锈钢盘装山茱萸，高度2 cm，在蒸汽压力为0.001 Pa、温度为100℃时蒸制15 min、80℃烘干至水分低于4%，酒萸肉微生物限度检查细菌数量低于100个/g，霉菌数量低于10个/g，且生产周期合理，完全适用于大生产。