杀菌时间对金针菇泡菜储藏期影响的研究  

Study on the Effect of Sterilization Time on Storage Period of Needle Mushroom Pickle

作　　者：李淑芳[1] 张志军[1] 罗莹[1] 李凤美[1] 唐柳[1] 

机构地区：[1]天津市林业果树研究所,天津300112

出　　处：《保鲜与加工》2011年第5期21-23,共3页Storage and Process

基　　金：天津市东丽区科技创新专项资金项目

摘　　要：用90℃热水分别对金针菇泡菜进行不同时间的保温杀菌处理,分析其在储藏期间的pH值、总酸含量和活性乳酸菌数量的变化,研究不同杀菌时间对金针菇泡菜储藏期的影响。结果表明,在10～15℃储藏条件下,所有杀菌处理均比未杀菌金针菇泡菜的pH值偏高、总酸含量偏低;未杀菌、杀菌10 min和15 min、杀菌20 min的金针菇泡菜分别在储藏至14、21、28 d时,乳酸菌数量出现最高值,之后开始下降,分别在21、28、35 d时降至较低水平。因此初步确定金针菇泡菜的最长储藏期分别为:未杀菌的为14 d,杀菌10 min和15 min的为21 d,杀菌20 min的为28 d。In order to investigate the influence of different sterilization time with 90 ℃ hot water preservation on storage period of needle mushroom pickle, pH value, total acid content, lactic acid bacteria number were studied in the storage. The results showed that, pH value of the sterilization sample was higher than no sterilization sample, and total acid content was lower; lactic acid bacteria number appeared the highest value when the samples of no sterilization, sterilization 10 min and 15 min, 20 rain were respectively stored 14 d, 21 d, 28 d; furthermore lactic acid bacteria number decreased to a lower level when the samples were respectively stored 21 d, 28 d, 35 d. So the longest storage of needle mushroom pickle were determined that the samples of no sterilization, sterilization 10 rain and 15 min, 20 min were respectively 14 d, 21 d, 28 d.

关 键 词：金针菇泡菜 杀菌时间 储藏期 乳酸菌 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]