Study On Analysis And Control Technology Of Mycelia In Black Pepper

This paper mainly studies mould isolation and identification from black pepper, sterilization method for the total number of colonies and black pepper quality influence. Finally the change regularity of different moisture content of black pepper is researched in the process of storage mould, which can provide the basic data for the safe storage of black pepper.Eight different sources of microbial contamination in pepper were compared, including both bacterial and mould detection, and it was found that the total difference is bigger, meanwhile the total number of bacteria was generally between 102-106CFU/g. Sealing packaging products can avoid microbial circulation process in the pollution, and white pepper bacteria with mold content are lower than black pepper.Ozone water and ozone water immersion ultrasonic treatment effects on black pepper piperine, along with the increase of the concentration of ozone water, and piperine from black pepper has obvious decreased, so the ozone water treatment is not suitable for sterilization treatment method of black pepper. Microwave treatment has less influence of piperine content of black pepper, compared to low power longer processing time; High-power and short-time treatment on pepper essential oil loss has less influence, from the angle of reducing weight loss rate; Low-power and long-time treatment is better than the high-power and short-time treatment. Considering the effect of microwave treatment on the total number of colonies of black pepper, piperine, pepper oil loss and weight loss rate of main aroma components, we selected 750w treatment 1 min as the processing conditions better to change during the storage process through the mold total category and number of processed black pepper were studied.The effects of different moisture content and storage temperature on the black pepper total mildew and mould species indicated that; in the same storage condition,750W and 1min microwave treatment of black pepper fungal growth rate is far less than the untreated samples; Water under the condition of low, black pepper mould quantity and types did not change significantly, and the water content is 15%. The untreated Aspergillus glaucus Aspergillus and white in the sample was the dominant bacteria, moisture content increased. Aspergillus glaucus percent content decreased gradually, meanwhile Fusarium moniliforme began to appear, and quickly became the dominant bacteria, which is the main strain damage of black pepper high water content. If microwave treatment 750W 1min is taken for black pepper samples, the total number of mould is reduced to 20CFU/g below. After 45 days storage, the total mildew is below 500CFU/g, and the untreated samples reached 8.9×106 total mildew. It indicates that microwave treatment can significantly reduce the total number of mould, and in the condition of high temperature and high moisture storage under slow mold growth.