摘要
目的研究低温等离子体处理对生姜汁的杀菌效果及其对产品理化特性的影响。方法采用低温等离子体对生姜汁进行杀菌处理,以杀菌率为指标,研究不同极距、电压和时间对杀菌率的影响,利用响应面实验优化生姜汁低温等离子体杀菌工艺条件,并比较低温等离子体杀菌和热杀菌(80℃、20min)的生姜汁理化特性之间的差异。结果低温等离子体杀菌最优条件为极距6 cm、处理电压6 kV、处理时间121 s,此条件下杀菌率达96.75%。低温等离子体处理的生姜汁与热杀菌的生姜汁相比,总酚、总黄酮和姜辣素含量及色泽、香气和滋味差异显著(P<0.05)。结论低温等离子体杀菌能够有效杀灭生姜汁中的微生物,保持化学成分稳定,防止品质劣变,可实现生姜汁杀菌效果及理化特性的有效控制,其在生姜汁杀菌处理上具有较好的应用前景。
Objective To investigate the bactericidal effects of low-temperature plasma treatment on raw ginger juice and its impact on the physicochemical properties of the product.Methods Low-temperature plasma was used to sterilize ginger juice,with sterilization rate as the indicator,the effects of different electrode distances,voltages,and times on sterilization rate were studied.Response surface experiments were used to optimize the low-temperature plasma sterilization process conditions for ginger juice,and the differences in physicochemical properties between low-temperature plasma sterilization and thermal sterilization(80℃,20 min)of ginger juice after sterilization were compared.Results The optimum sterilization conditions were electrode distance 6 cm,processing voltage 6 kV,processing time 121 s.Under these conditions,the sterilization rate reached 96.75%.Compared with heat-sterilized ginger juice,low-temperature plasma treated ginger juice showed significant differences in total phenols,total flavonoids,and gingerol content,as well as color,aroma,and taste(P<0.05).Conclusion Low temperature plasma sterilization can effectively kill microorganisms in ginger juice,maintain chemical stability,prevent quality deterioration,and achieve effective control of the sterilization effect and physicochemical properties of ginger juice.It has a good application prospect in ginger juice sterilization.
作者
于旺堂
许明月
唐培鑫
YU Wang-Tang;XU Ming-Yue;TANG Pei-Xin(Yuanyang County Public Inspection and Testing Center,Xinxiang 453500,China;College of Food and Bioengineering,Zhengzhou University of Light Industry,Zhengzhou 450000,China)
出处
《食品安全质量检测学报》
CAS
2024年第21期208-215,共8页
Journal of Food Safety and Quality
基金
河南省重点研发计划项目(ZDYF2021XDNY143)。
关键词
生姜汁
低温等离子体
杀菌
响应面
ginger juice
low-temperature plasma
sterilization
response surface
作者简介
通信作者:于旺堂,高级工程师,主要研究方向为食品检验检测。E-mail:13949635828@163.com。
