电生功能水在低盐盐渍菜保鲜技术中的应用研究

利用电生功能水的氧化杀菌功能及杀菌后暴露于空气中会逐渐被还原为水,无残留、不污染环境从而可替代防腐剂的使用或降低防腐剂的使用量,增加了产品的食用安全性。本试验通过对黄瓜、白萝卜、葫萝卜三种低盐样品,分别加入防腐剂—苯甲酸钠、本试验室自产的电生功能水(酸性水)及空白进行对照,在一定时间内测定其亚硝酸盐含量、大肠菌数量,得到添加酸性水后样品各项指标均达到国家标准。

Electrolyzed Functional Water (EFW) can kill bacteria by oxidizing and will deacidize gradually into water when being exposed in the air. Moreover, the features of non-residue and non-pollution make EFW substitute the use of preservatives or reduce the amount of preservatives, therefore improve the safety of a food product. This experiment studied three low salt samples, such as cucumbers, turnips and carrots, with the addition of Sodium Benzoate, acidulous water produced by our lab and nothing. We compared the amount of nitrite, coli form bacteria in the samples and found that with the addition of acidulous water all the merits achieved the national standard.