摘要
以宜宾低盐芽菜为研究对象,采用超声波技术对低盐芽菜进行灭菌,优化出最佳灭菌工艺为超声功率240 W,灭菌时间20 min,灭菌后菌落总数、大肠菌群均未检出。对在该工艺灭菌后的低盐芽菜在恒温30,40,50℃贮藏40 d的低盐芽菜进行理化分析。结果表明,随贮藏温度的升高及贮藏时间的延长,超声波灭菌后的低盐芽菜水分含量整体呈下降趋势,均符合水分含量低于75%的标准,食盐含量均在7%~8%,总糖含量呈现先上升后降低的趋势,均高于国家标准1%,总酸含量有上升的趋势。从测定结果得出,采用超声波灭菌技术处理低盐芽菜能提高灭菌效率,且能保证低盐芽菜理化特性的稳定性。
The optimization of ultrasonic sterilization process of low-salt Yibin Yacai was evaluated.The results showed that the optimum bactericidal process parameters for the low-salt Yibin Yacai by ultrasonic treatments were as follows:the ultrasonic power was 240 W and the processing time was 20 min.Under this process conditions,the microorganisms in the low-salt Yibin Yacai are completely killed and the coliforms were not detected.The physical and chemical properties of low-salt Yibin Yacai Sterilizated by ultrasonic treatment under at 30,40 and 50℃for 40 days were analyzed.The results showed that with the increase of storage temperature and storage time,the water content of low-salt Yibin Yacai showed a downward trend,was less than 75%,which accord with the national standard.The salt content was 7%~8%.The total sugar content increased firstly and then decreased,all of which were 1%higher than the national standard.The results showed that ultrasonic sterilization could improve the sterilization efficiency and ensure the stability of physicochemical properties of low-salt Yibin Yacai.
作者
罗鸣
曹志萍
陈丽伊
罗大毅
刘华
蔡雪梅
LUO Ming;CAO Zhiping;CHEN Liyi;LUO Dayi;LIU Hua;CAI Xuemei(College of Wuliangye Technology and Food Engineering,Yibin Vocational and Technical College,Yibin,Sichuan 644003,China;Yibin Yixiang Food Co.,Ltd.,Yibin,Sichuan 644000,China;Cuisine Science Key Laboratory of Sichuan Province,Sichuan Tourism University,Chengdu,Sichuan 610100,China)
出处
《农产品加工》
2022年第20期39-42,共4页
Farm Products Processing
基金
宜宾职业技术学院科研项目(YBZYSC20-14)
烹饪科学四川省高等学校重点实验室资助项目(PRKX2020Z20)
四川省“三全育人”综合改革试点院(系)项目(2020年10月19日)
宜宾职业技术学院人文社科项目(JY21ZD-02)。
关键词
宜宾芽菜
低盐
超声波灭菌
Yibin Yacai
low-salt
ultrasonic sterilization
作者简介
罗鸣(1994-),女,硕士,讲师,研究方向为食品贮藏与加工。
