| 紫外线处理对鲜切菜品质的影响 |
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| 引用本文： | 雷屈文,王青,燕平梅,权丽娜,王晓斌,高国垣.紫外线处理对鲜切菜品质的影响[J].农产品加工．学刊,2010(2):75-78,81. |
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| 作者姓名： | 雷屈文 王青 燕平梅 权丽娜 王晓斌 高国垣 |
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| 作者单位： | 太原师范学院生物系,山西,太原,030031 |
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| 摘 要： | 以豇豆为材料,探索紫外线处理对鲜切菜品质的影响,并为我国鲜切蔬菜的保鲜技术提供参考依据。实验用紫外线照射鲜切菜不同时间(0,20,30,40,50,60min),并测定细菌、乳酸菌、大肠杆菌、真菌的菌落总数,以及亚硝酸盐含量、VC含量和失质量率。结果表明,照射时间为30min,可有效控制鲜切豇豆中微生物的生长和繁殖,并能有效杀灭(甚至彻底清除)大肠杆菌,对真菌、乳酸菌、肠杆菌也有明显的抑制作用;鲜切菜中亚硝酸盐含量最低,VC含量与其他处理相比保存最好,感官品质良好。
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| 关 键 词： | 紫外线 鲜切菜 冷杀菌技术 |
UV Treatment on the Quality of Fresh Vegetable |
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| Lei Quwen,Wang Qing,Yan Pingmei,Quan Lina,Wang Xiaobin,Gao Guoyuan.UV Treatment on the Quality of Fresh Vegetable[J].Nongchanpin Jlagong.Xuekan,2010(2):75-78,81. |
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| Authors: | Lei Quwen Wang Qing Yan Pingmei Quan Lina Wang Xiaobin Gao Guoyuan |
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| Institution: | Department of Biology/a>;Taiyuan Normal College/a>;Taiyuan/a>;Shanxi 030031/a>;China |
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| Abstract: | The cowpea was used as materials to explore the impact of the fresh vegetable quality,with UV treatment as the material to the impact of the quality of fresh vegetable and fresh- cut vegetables for our preservation technology to provide reference. This experiment at different times of UV irradiation of fresh vegetable (0, 20, 30, 40, 50, 60 min), determination of bacteria,lactic acid bacteria,E. coli,the total number of fungal colonies and nitrite content,VC content and weight loss. The results showed that ... |
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| Keywords: | UV fresh vegetable cold sterilization |
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