摘要
以新鲜毛豆荚为试材,研究了不同浓度次氯酸钠溶液作为清洗剂对毛豆荚清洗后冷藏过程中表面微生物、组织电导率和感官品质的影响。通过实验表明,次氯酸钠溶液清洗处理能显著降低毛豆荚表面微生物的数量,延缓贮藏过程中微生物的增长,且使用浓度越高杀菌效果越好,但较高剂量的次氯酸钠溶液反而会加速贮藏过程中毛豆荚的品质劣变。有效氯浓度为250 mg/L的酸化次氯酸钠水溶液清洗处理,结合聚乙烯薄膜包装和冷藏,可延长毛豆荚商品货架期至31 d。
The effect of washing concentration of sodium hypochlorite water solution for fresh soybean pods on surface microbial population, tissue electrolyte leakage rate and sensory attribution during cold storage were investigated.The result showed that, sodium hypochlorite water solution can reduce and delay the growth of soybean pods surface microorganisms during the storage time, and the higher concentration the better antibacterial effect,but higher concentration of sodium hypochlorite water solution also might accelerate soybean pods quality fission. 2.50 mg/L free chlorine concentration of acidification sodium hypochlorite as washing solution with polyethylene film packaging and cold storage can extend the shelf life of fresh soybean pods to 31 days.
出处
《食品工业科技》
CAS
CSCD
北大核心
2016年第11期96-99,共4页
Science and Technology of Food Industry
基金
四川省科技支撑计划项目(2011NZ0095&2014NZ0004
关键词
次氯酸钠
毛豆荚
清洗
杀菌
贮藏
sodium hypochlorite
green soybean pod
washing
sterilizing
storage
