超声波气泡清洗对鲜切豇豆菜品质的影响  

Influence of Ultrasonic Air Bubble Cleaning on the Quality of Fresh-cut Vigna sinensis

作　　者：燕平梅[1] 苏丽荣[1] 赵惠玲[1] 杜改亮[1] 

机构地区：[1]太原师范学院生物系,山西太原030031

出　　处：《现代食品科技》2010年第2期140-144,共5页Modern Food Science and Technology

摘　　要：本文研究了30℃下超声功率180W、频率40kHz的超声波处理对鲜切豇豆菜品质的影响,从样品的失重率,细菌数、大肠杆菌数、真菌数和乳酸菌的数量变化,以及亚硝酸盐和维生素C的含量变化可知,超声波处理10min的鲜切豇豆菜失重率低,除菌率高,机械损伤小,亚硝酸盐含量较低,对维生素C无明显破坏作用,感官品质优良,有利于保鲜。Effect of ultrasonic cleaning on the quality of fresh-cut Hgna sinensis was studied with the ultrasonic power of 180 W and frequency of 40 KHz ultrasonic at 30 ℃. The ratio of the weight-loss, the number of bacteria, E. coli, fungi and lactic acid bacteria, nitrite content and the vitamin C of samples before and after ultrasonic treatment were compared. Results indicated that ultrasonic treatment for 10 min lowered the weight-loss of fresh-cut Hgna sinensis, the number of bacteria, E. coli, fungi and lactic acid bacteria, and the content of nitrite. The mechanical damage was small and no significant decrease of vitamin C content was fotmd. Better sensory quality of the fresh-cut Vigna sinensis was achieved after ulgtrasonic bubble cleaning.

关 键 词：超声波 气泡 清洗 鲜切豇豆菜 品质 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]