摘要
清洗是鲜切菜的关键控制点之一,要求清洗去污除菌但 又不能损伤蔬菜组织。本实验对鲜切西洋芹经超声波气 泡清洗后用0.40％CaCl_2处理,研究其保鲜效果。结果表 明,超声波功率50kHz,温度25℃,处理10min,鲜切西洋 芹除菌率达80％,酶的活性降低了50％,呼吸作用明显受 到抑制,无机械损伤,对V_c无明显破坏作用,感官品质优 良,有利于鲜切菜的保鲜。
Cleaning is one of the key point in fresh-cutting vegetable preservation process, which demands removal of dirt and bacteria without hurting vegetables texture. The results of the experiments on ultrasonic-bubbling cleaning method show that when the power of the ultrasonic was 50kHz, the temperature 25℃, after processing the fresh -cutting celery 10 minutes, the rate of bacteria removal from fresh-cutting celery was up to 80%, the enzyme activity was lowered down by 50%, the respiration rate was obviously inhibited without mechanical hurt and vitamin c destroying and the sensory evaluation was still good. All the above showed that these conditions were favorable for freshness keeping of the celery.
出处
《食品工业科技》
CAS
CSCD
北大核心
2003年第11期27-29,共3页
Science and Technology of Food Industry
基金
国家十五科技攻关重大专项(2001BA501A10)资助
关键词
超声波气泡清洗
鲜切西洋芹
保鲜效果
鲜切菜
ultrasonic
bubbling -cleaning
fresh -cutting vegetables
celery
application
