L-乳酸在湿木耳保鲜中的抑菌效果研究  

Study on Antimicrobial Effect of L-lactic Acid in Preservation of Soaked Auricularia auricular

作　　者：王艳梅[1] 肖小发 陆剑锋[1] 李文龙[1] 吴青[1] 卜兴军[1] 李兴江[1] 

机构地区：[1]合肥工业大学生物与食品工程学院,安徽合肥230009 [2]安徽省芜湖市工商局食品科,安徽芜湖241001

出　　处：《安徽农业科学》2011年第27期17019-17021,共3页Journal of Anhui Agricultural Sciences

基　　金：安徽省自然科学基金项目(090411010/KJ2010A262)

摘　　要：[目的]探讨L-乳酸对湿木耳保鲜效果的影响,确定最优保鲜条件。[方法]以经处理的湿木耳在37℃下贮存7 d后细菌总数为试验指标,通过单因素试验,研究保鲜剂种类、L-乳酸浓度、灭菌温度和灭菌时间对湿木耳保鲜效果的影响。以L-乳酸浓度、灭菌温度和灭菌时间3个因素进行正交试验优选保鲜条件。[结果]双乙酸钠、山梨酸钾、L-乳酸3种保鲜剂对湿木耳均具有保鲜作用,其中以L-乳酸的保鲜效果最好,其保鲜效果随其浓度的升高而增强。正交试验表明,影响湿木耳保鲜效果的因素依次为:L-乳酸浓度>灭菌温度>灭菌时间;最适保鲜条件为:L-乳酸0.40%、灭菌温度80℃、灭菌时间4 min,此时细菌总数为950 cfu/g。[结论]L-乳酸完全能够对湿木耳进行合格、安全的保鲜。[Objective] The study aimed to discuss the effects of L-lactic acid on the preservation of soaked Auricularia auricular and confirm the optimum preservation condition.[Method] With the total plate count（TPC） after the treated A.auricular stored at 37 ℃ for 7 d as the indicator,Effects of the variety of preservatives,the concn.of L-lactic acid,sterilization temperature and sterilization time on the preservation of soaked A.auricular through sing factor test.The optimum preservation condition was optimized through the orthogonal test with 3 factors of L-lactic acid concn.,sterilization temperature and sterilization time.[Result] 3 preservation agents of double acetic acid sodium,potassium sorbate and L-lactic acid had a preservation effects on soaked A.auricular,in which,L-lactic acid had best the preservation effects and its fresh-keeping effect was enhanced with its concn.increase.The orthogonal test showed that the factors that effecting the preservation effects on soaked A.auricular were in order of L-lactic acid 〉sterilization temperature〉 sterilization time;the optimum preservation condition was as follows： L-lactic acid of 0.4%,sterilization temperature of 80 ℃,sterilization time of 4 min,and under this condition TPC was 950 cfu/g.[Conclusion] L-lactic acid could completely preserve the soaked Auricularia auricular with qualified safety.

关 键 词：L-乳酸 木耳 保鲜 条件优化 

分 类 号：S37[农业科学—农产品加工]