腌渍蔬菜综合防腐技术的研究  

Exploration of Comprehensive Antiseptic Technologies for Pickled Vegetables

作　　者：姜松法[1] 陈学威[1] 金以森[1] 孙永祥[1] 许利国[1] 应杏秋[1] 沈丹红[2] 

机构地区：[1]杭州市萧山区疾病预防控制中心,浙江311200 [2]杭州师范大学医药卫生管理学院

出　　处：《中国预防医学杂志》2008年第4期241-243,共3页Chinese Preventive Medicine

基　　金：国家级星火计划项目〔(2005)157号〕

摘　　要：目的研究安全有效的腌渍蔬菜综合防腐技术。方法在腌渍蔬菜成品脱盐阶段,分别使用浓度为25、50、100mg/kg的稳定态二氧化氯溶液浸泡30min,继而78℃水浴15min或添加0.5g/kg苯甲酸钠进行防腐。以国家《酱腌菜卫生标准》评价上述防腐技术的效果。结果6个试验组腌渍蔬菜成品均符合国家卫生标准。试验组菌落总数显著低于对照组,且随着二氧化氯浓度上升而下降,浓度为50mg/kg、100mg/kg4个组的菌落总数显著低于25mg/kg组。二氧化氯残留物未超标。结论使用适宜浓度的稳定态二氧化氯预处理,结合78℃水浴杀菌或添加0.5g/kg苯甲酸钠是安全有效的腌渍蔬菜防腐技术。Objective To develop safe, effective and comprehensive antiseptic technologies for pickled vegetables. Methods Pickled vegetables were respectively soaked in 25 mg/kg, 50 mg/kg, 100 mg/kg of stable chlorine dioxide （ ClO2 ） solution for 30 min during desalination stage, followed by water bath at 78℃ for 15 min or addition of 0. 5 g/kg of sodium benzoate. The effect of comprehensive antiseptic technologies was evaluated by national hygienic standard for pickled vegetables. Results Finished pickled vegetable products of six groups all conformed to national hygienic standard. Aerobic bacterial counts in treatment groups, which were decreased with the increasing of ClO2 concentration, were significantly lower than that in control group. Aerobic bacterial counts in four groups treated with 50 mg/kg, 100 mg/kg of stable ClO2 respectively were significantly lower than those of the groups treated with 25 mg/kg of stable ClO2. And the residues of ClO2 in finished pickled vegetable products were within the tolerance prescribed by national standard. Conclusion The antiseptic technologies for pickled vegetables treated with stable ClO2 in appropriate concentration and the following pasteurization at 78℃ for 15 min or addition of 0. 5 g/kg of sodium benzoate were safe and effective.

关 键 词：腌渍蔬菜 防腐 稳定态二氧化氯 巴氏灭菌 苯甲酸钠 食品卫生 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]