冬菜肉酱保藏技术的研究  

Studies on preservation of dongcai-meat sauce

作　　者：徐文俊[1] 王文亭[2] 李杉杉[3] 肖龙泉[2] 李俊英[2] 刘达玉[1] 

机构地区：[1]成都大学生物产业学院,成都610106 [2]四川理工学院生物工程学院,自贡643000 [3]西华大学生物工程学院,成都610039

出　　处：《中国食品添加剂》2014年第6期58-62,共5页China Food Additives

摘　　要：冬菜肉酱以发酵成熟的冬菜为原料加工而成,该产品使冬菜由普通蔬菜转变成高级调味品,不仅迎合当代年轻人的口味需求,还扩大了冬菜的消费群体。在降低冬菜使用量的同时,增加其营养价值和市场价值,提升了冬菜档次和附加值。但是冬菜肉酱在常压灭菌条件下保质期相对较短,延长冬菜肉酱的货架期,对冬菜产业和企业发展都具有重要意义。为延长冬菜肉酱的保质期,采用单独添加Nisin和复合添加Nisin+SDA情况下,研究了冬菜肉酱保藏过程中的菌落总数变化规律,确定了不同复合防腐剂配方条件下的保质期,同时结合成本核算,初步选定了一个较优防腐剂配方,并进一步研究了该配方肉酱在保藏中的酸价和过氧化值变化规律,验证了其防腐效果;冬菜肉酱中添加0.10g/kg Nisin和2.00g/kg SDA,在90℃下灭菌20min,可使保质期从5个月延长到9个月以上。Dongcai-meat sauce is fermented by Dongcai.The taste of the sauce is welcomed among young people and thus expands its consumer groups.While the amount of Dongcai is reduced,its nutritional value and market value are increased.But the shelf life of Dongcai-meat sauce is relatively short.Therefore,extending the shelf life of Dongcai -meat sauce is very important to industry and manufactory.The effects on the total number of colonies during preserved were studied by adding Nisin alone or different ratios of Nisin ＋ SDA to Dongcai-meat sauce.Different formulation of the preservatives were determined by different shelf-life requirements.Combined with the cost,initial ratios of preservatives were selected.The acid value,peroxide value were studied for the selected preservatives; 0.10g/kg Nisin and 2.00g/kg SDA to Dongcai-meat sauce,sterilized at 90℃,20min,the shelf life can be extended from five months to nine months or more.

关 键 词：冬菜 肉酱 NISIN SDA 保藏 

分 类 号：TS205[轻工技术与工程—食品科学]