低盐软包装榨菜杀菌工艺条件的研究

The study of the processing technology of low-salt picked tubers mustard sterilization

文章分析了市售榨菜的微生物污染情况,并探讨了巴氏、微波、微波与防腐剂联合运用三种杀菌技术对低盐榨菜的灭菌作用。研究结果表明:袋装榨菜和散装榨菜均有微生物污染情况的存在,袋装榨菜的卫生情况明显优于散装榨菜。经过巴氏杀菌(85℃,10 min)和0.5‰苯甲酸钠联合微波杀菌(600 W,80 s)处理的低盐榨菜,其微生物数量在贮藏期间一直未得检出,且0.5‰苯甲酸钠联合微波杀菌处理的榨菜其嗜好性评价值高于巴氏杀菌。三种杀菌方式的低盐榨菜,其嗜好性评价值在统计学上有显著性差异。研究表明,微波杀菌在实践上有一定的可行性。

The Micro-bacteria pollution of the mustard tuber in market has been analyzed in the paper. Three kinds of sterilization technologies, which were pasteurization, microwave sterilization and microwave sterilization with preservative of picked mustard tubers, were studied. It is showed that there were micro-bacteria pollution on mustard tuber in market, and that pot-packing was more serious than bag-packing. After treatments of pasteurization（85℃, 10 min） and microwave sterilization （600 W, 80s） with 0. 5M sodium benzoate, the plot plate count of picked mustard tuber had not checked out under the duration of storage. Senso- ry quality of picked mustard tuber by microwave sterilization（600W,80s） with 0.5 ; sodium benzoate was better than that by pasteurization,According to statistic analysis, there was a significant difference in sensory evaluation of three kinds of sterilization. The result was proved that microwave sterilization had the feasibility.