摘要
蔬菜切割后洗涤对去除切口产生的蛋白质有较好的效果，但洗涤对去除可溶性糖的效果不太好；同时，蔬菜切块越小，洗涤效果越差。分析马铃薯、胡萝卜、甜椒、萝卜、莴苣、芹菜、甘蓝、大白菜、青花菜、蘑菇、花椰菜、香菇切割后在１０～３０℃不同温度下的呼吸速率结果表明，切割蔬菜加工场所温度以１５℃以下为好。冷藏试验表明，切割蔬菜产品加工后在５℃条件下运输和销售，其表面微生物的数量至少可以在１０ ｄ 内保持稳定，而在１０℃条件下，只能使切割蔬菜表面微生物量在３ ｄ 内保持基本稳定，之后就急剧上升。
Washing cut vegetables could rem ove protein from the cuts effectively,but soluble sugar w as not as effectively rem oved as the protein.Meanw hile,the sm aller cut vegetables is,the w orse w ashing effect does. The respiration rates of cut potato,carrot, sw eet pepper, radish, lettuce, celery, cabbage, Chinese cabbage, blue cauliflow er, button m ushroom ,cauliflow er and shiitakew ere determ ined at10～30℃,the results show ed thatthe w orkshop tem perature suitable for cutvegetable production should be below 15℃.According to the results of cold storage tests,in course of transporting and m arketing cut vegetables after processing,w hen the storage tem perature w as 5℃,the stability of surface m icrobial population could be m aintained w ithin 10 days at least;w hen the storage tem perature w as 10℃;the stability ofsurface m icrobialpopulation could be basically m aintained only w ithin 3 days and the m icrobialpopulation raised rapidly thereafter.
出处
《上海农业学报》
CSCD
1999年第4期80-83,共4页
Acta Agriculturae Shanghai
基金
上海市科技兴农重点攻关项目资助
