灭菌时间对鲜食玉米保鲜效果的研究

Study on Different Sterilizing Time of Waxy Maize with Gas Package

在121℃条件下探讨了灭菌时间对充气包装后鲜食白糯玉米品质的影响。采后鲜食白糯玉米直接进行封口包装,灭菌时间分别为0,10,20,30,40,50 min。高温灭菌前后测定水分、还原糖、色差指标,以及在贮藏90 d时测定菌落总数指标。结果表明,灭菌40 min组的玉米物性学性质(硬度、黏性、弹性)优于其他处理,基本保持鲜食玉米的颜色,且能很好地控制微生物的总量,防止玉米变质腐败。

Effects of different sterilizing time methods of on waxy maize with gas package at 121 ℃ are investigated. The harvested waxy maize are packaged under air gas,and sterilized in 0,10,20,30,40,50 min respectively. After the sterilization,the changes of water content,soluble sugar content,and chromatic aberration are determined,and after 90 days aerobic plate count is also determined. The results show that compared with others,40 min of sterilization could inhibit the growth of microorganisms,kept the content of water,soluble and reduce sugar,and reduced the degree of browning.