高静压对预制低酸莴笋杀菌和品质的影响  

Effects of High Hydrostatic Pressure on Inactivation of Natural Microorganism and Quality of Prefabricated Low-acid Asparagus lettuce

作　　者：张璐瑶[1] 张雅杰[1] 倪元颖[1] 胡小松[1] 张燕[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院国家果蔬加工工程技术研究中心农业部果蔬加工重点开放实验室,北京100083

出　　处：《中国食品学报》2017年第5期138-143,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家"十二五"科技支撑计划课题(2012BAD31B09);北京市科技新星计划(Z121105002512068)

摘　　要：为提高蔬菜品质,延长货架期,以莴笋为研究对象,采用高静压技术(HHP)杀菌,并对其杀菌效果和品质进行分析和评价。试验结果表明,经HHP 450 MPa/15 min和550 MPa/6 min处理,菌落总数分别降低了2.39lg,2.51 lg;经85℃/10 min热处理后菌落总数降低1.85 lg,说明HHP对莴笋有较好的杀菌效果。Nisin与HHP具有一定的协同杀菌效果。HHP处理的莴笋色泽、叶绿素a和b无明显变化,而热处理后色泽变化明显。HHP处理后莴笋的质构显著好于热处理,VC含量显著高于热处理样品。高静压技术可使莴笋达到较好的杀菌效果,并最大限度地保持其品质。For enhancing the quality of vegetables and prolonging the shelf-life, Asparagus lettuce was sterilized by high hydrostatic pressure （HHP） and the effects of HHP on the inactivation of natural microorganism and the quality of Asparagus lettuce were investigated. The results showed that the total bacteria was reduced about 2.39 lg and 2.51 lg cycles respectively, after HHP treatment （450 MPa / 15 rain and 550 MPa / 6 rain） and was decreased 1.85 lg cycles after heat treatment which indicates that HHP has better bactericidal effect. Nisin had synergistic effect when combined with HHP. When compared with control, Asparagus lettuce treated by HHP had no remarkably changed in color index （C1E-L＊a＊b＊ and the content of chlorophyll a ＆ b） and the texture had no remarkably changed and significantly better than that treated by heat treatment. The content of VC were significantly higher. Therefore, HHP can achieve better steriliza- tion effect, and keep its quality to the utmost.

关 键 词：高静压 莴笋 杀菌 品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]