摘要
以鲜切胡萝卜片为研究对象,采用中低温蒸汽(50～100℃)进行减菌处理,分析了蒸汽处理过程中鲜切胡萝卜片品质指标的变化。结果表明,鲜切胡萝卜片的菌落总数、水分、类胡萝卜素、硬度、色泽等指标均随处理温度及时间的增加而显著减少(P<0.05)。采用低温蒸汽(50～70℃)处理600s,对胡萝卜片的减菌效果明显,且失水率小于5%,类胡萝卜素保留高于85%,对蔬菜的硬度和色泽影响较小。而经中温蒸汽(80～100℃)及传统的沸水热烫处理后的胡萝卜片,其品质质地明显降低。因此,低温蒸汽减菌处理能有效降低胡萝卜片中的菌落总数,并可最大程度保护其品质质地。
To explore the effects of steam sterilization treatments on the quality of vegetables,fresh-cut carrot slices were treated by steam with different temperature（50～100℃）.The results showed that,with the increase of temperature and time of steam,the amount of microorganisms,moisture,carotenoids,firmness and color of the fresh-cut carrot slices decreased significantly（P0.05）.When the low temperature steam（50～70℃） was used for 600s,the amount of microorganisms decreased more than 3lg（cfu/g）,with moisture loss below 5% and carotenoids retention above 85%.In addition,it had little effects on the firmness and color of samples.While the moderate temperature steam（80～100℃） and the traditional boiling water blanching had more harmful effects on the carrot slices＇quality.It can be concluded that low temperature steam treatments can reduce the amount of microorganisms of fresh-cut carrot slices and keep their quality as much as possible.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第1期72-76,共5页
Science and Technology of Food Industry
基金
浙江省科技计划重大项目(2006C12119)
关键词
中低温蒸汽
鲜切胡萝卜片
减菌处理
品质
steam with low and moderate temperature
fresh-cut carrot slices
sterilization
quality
