鲜切豇豆菜保鲜技术的研究  

Study on the maintaining freshness technology of fresh-cut Vigna sinensis

作　　者：燕平梅[1] 岳虹[1] 崔淑燕[1] 史伟霞[1] 王巧仙[1] 

机构地区：[1]太原师范学院生物系,太原030001

出　　处：《中国调味品》2010年第3期78-82,85,共6页China Condiment

摘　　要：研究利用次氯酸钠(0.01%)、苯甲酸钠(5 g/L)、双氧水(50 mL/L)清洗鲜切豇豆5 min;用低功率超声波清洗鲜切豇豆菜各10,15,20 min;用紫外线照射的时间分别为30,40,50 min,无菌去离子水清洗作为对照。通过测定贮藏期间的失重率、VC、细菌、大肠杆菌、真菌、乳酸菌数、亚硝酸盐来衡量清洗效果。结果表明:超声波处理10 min对鲜切豇豆菜VC有很好的保护作用,对其表面细菌有较好抑制作用;紫外线照射40 min时,鲜切菜的失重率较低,硬度大,不影响食用安全性,但易产生褐变,影响外观;50 mL/L双氧水同样具有有效的抑菌作用,但易破坏外观品质;0.01%的次氯酸钠既能较好的抑制微生物的生长,又可维持良好的外观品质,因此可作为鲜切豇豆菜的首选清洗试剂。Sodium hypochlorite（0.01%）,sodium benzoate（5 g/L）,hydrogen peroxide solution（50 mL/L） were used to washing fresh-cut Vigna sinensis for 5 min;fresh-cut Vigna sinensis was cleaned with the low power ultrasonic（10,15,20 min）;the time of using ultraviolet radiation respectively is 30,40,50 min,with the sterile deionized water as the contrast.The weightlessness rate,Vitamin C,the bacterium,the backwoods coli,the fungus,the lactobacillus count and the nitrite were determined to evaluate the washing effect.The result indicated that with the ultrasonic by the time of 10 min,the Vitamin C of Vigna sinensis was protectived,and the growth of superficial bacterium were controlled effectively;after treating with ultraviolet for 40 min,the weightlessness rate was low,and the hardness is big.Edible security did not be affected,but Vigna sinensis was easy to turn brown;the 50 mL/L hydrogen peroxide also can control the growth of bacteria effectively,but easy to destroy the outward appearance quality;0.01% sodium hypochlorite can not only suppress the growth of microorganism,but also may maintain the good outward appearance quality,therefore was seen as the first choice of clean reagent to clean the fresh-cut Vigna sinensis.

关 键 词：鲜切豇豆 超声波 紫外线 次氯酸钠 苯甲酸钠 双氧水 

分 类 号：TS214[轻工技术与工程—粮食、油脂及植物蛋白工程]