超高压处理泡菜的品质及杀菌效果研究

Research of the Quality and Sterilizing Effect of the Pickles by Ultrahigh Pressure Treatment

以甘蓝为原料加工泡菜。在单因素试验的基础上,选取超高压的压力、保压时间、食盐含量3个变量,进行BoxBehnken响应面设计,从而对泡菜的感官品质及杀菌效果进行优化。结果表明超高压处理泡菜的最佳工艺参数为压力350 MPa、保压时间15 min、食盐含量3.5%,泡菜的综合评分达到5.993。在保证泡菜品质的前提下,可有效杀死微生物,且大肠菌群检测均为阴性。

This experiment processed the pickles with cabbages as raw materials. Process variables such as pressure、pressure-holding time、salinity were optimized using response surface methodology on the basis of one-factor-at-a-time experiments, thus sensory quality and Sterilization process of pickles were optimized as well. The results indicated that the optimum technological parameters were pressure of 350 MPa、pressure-holding time of 15 min and salinity of 3.5 %. Under these conditions, synthetic mark of pickled vegetables by using the ultrahigh pressure was 5.993. Under the premise of ensuring quality of pickled vegetables, the ultrahigh pressure can effectively kill microorganisms,In the experiment Coliform-group bacteria detection were totally negative.