摘要
以鲜切绿豆芽为原料,与酸处理对比,研究不同电场处理条件下绿豆芽的感官品质、大肠菌群和细菌总数的变化。结果表明:在电场强度150kV/m下处理20min能较好地抑制鲜切豆芽褐变,同时抑制微生物的生长,较好地保持了豆芽的品质。
Comparing acid treatment,the changes of sense quality,coliform group and total number of bacteria of fresh-cut mung bean sprout were studied under different electro static fields treatment.The result showed that the best effect was obtained when the intensity of electro static field was 150kV/m and the processing time was about 20 minutes.
出处
《现代农业科技》
2009年第23期355-355,358,共2页
Modern Agricultural Science and Technology
关键词
绿豆芽
高压静电场
酸处理
感官品质
大肠菌群
细菌总数
mung bean sprout
high-voltage electro static fields
acid treatment sensory quality
coliform group
total number of bacteria
