沙棘果粉微波殺菌工藝優(yōu)化及其品質(zhì)變化

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中圖分類號：TS201.1 文獻標志碼：A文章編號：1000-9973（2025）08-0153-08

DOI：10.3969/j.issn.1000-9973.2025.08.021

引文格式：，等.沙棘果粉微波殺菌工藝優(yōu)化及其品質(zhì)變化[J].中國調(diào)味品，2025，50（8）：153-160. ZHANGY Z，F(xiàn)ENG Z S，BAI YJ，et al.Optimizationof microwave sterilization process ofHippophaerhamnoidesLinn. powder and its quality change[J].China Condiment，2025，5O（8）：153-160.

Abstract： In order to clarifythe effect of microwave sterilization technology on the microorganisms and quality of Hippophae rhamnoides Linn. powder，the microwave sterilization process of Hippophae rhamnoides Linn. powder is optimized by designing single factor test and Box-Behnken response surface test with freeze-dried Hippophae rhamnoides Linn. powder as the object. The results show that the optimal process conditions are microwave time of 140s ，microwave power of 600W and material amount of 14g ，atthis time，the total bacterial count is the lowest of 3.45lgCFU/g . The main effect relationship of the factors with the total bacterial count as the response value is microwave time > microwave power > material amount. The total acid content of microwave sterilized Hippophae rhamnoides Linn. powder is 6.54g/100g ，the ascorbic acid content is 89.50mg/100g ，the soluble protein content is 1.46mg/100g ，thesoluble sugar content is 1.05g/100g ，the total phenol content is 3.89mg/100g ，the total flavonoid content is 15.69mg/100g ，the moisture content is 12.74% ，the solubility is 8.19% ，the total bacterial count is 7.88% of the blank group，and mold is not detected. Sterilization effect of Hippophae rhamnoides Linn. powder treated by microwave is remarkable，with good retention of color and nutrients. Microwave sterilization can be an effective method for sterilizing fruit and vegetable powder.

Key words：microwave sterilization;Hippophae rhamnoides Linn.powder;total bacterial count；color difference

沙棘（HippophaerhamnoidesLinn.）是一種多年生胡頹子科沙棘屬多刺落葉灌木或喬木[1]，又名酸達普、醋柳、酸柳、黑刺、吉漢、沙棗、酸溜溜等[2-3]，是天然的高價值藥食兩用資源。（剩余12067字）