摘要
研究气体结合高静压对预制西兰花品质及货架期的影响。对预制西兰花进行CO_2(100%)、N2(100%)充气包装和真空包装后,采用高静压(HHP)对其杀菌,并对贮藏期内西兰花微生物安全及品质变化进行了分析和评价。结果表明,经HHP处理后,真空-HHP、充CO_2-HHP和充N2-HHP处理的西兰花菌落总数分别降低2.03、3.20和2.70个对数,其中充CO_2结合HHP处理的西兰花贮藏期最长;同时HHP处理能够保持西兰花较好的质构和色泽。由此可见,CO_2结合HHP技术可以使预制西兰花达到较好的杀菌效果,延长货架期。
The effects of gas combination of high hydrostatic pressure on the quality and shelf-life of pre-broccoli were studied. Vacuum packaging and packing with different proportions of gas（ 100% CO2,100% N2） combined with the high hydrostatic pressure treatments（ HHP,550 MPa,6 min） were used to pretreat the broccoli. The results showed that after vacuum packaging combined with HHP treatment,CO2 combined with HHP treatment and N2 combined with HHP treatment,the total bacteria was reduced by 2. 03,3. 20 and 2. 70 log cycles respectively. Shelf life of broccoli could be reached eight weeks after CO2 combined with HHP treatment. Simultaneously,HHP maintained better texture and color of broccoli. Therefore,CO2 combined with HHP could be an effectively method to improve the effect of sterilization and extend the shelf-life of the broccoli.
作者
刘琪
周兵
欧雅文
熊新星
张燕
胡小松
廖小军
LIU Qi ZHOU Bing OU Ya-wen XIONG Xin-xing ZHANG Yan HU Xiao-song LIAO Xiao-jun(College of Food Science and Nutritional Engineering, China Agricultural University~Chinese National Engineering Research Centre for Fruits and Vegetables Processing, Beijing 100083, China)
出处
《中国食物与营养》
2017年第1期30-34,共5页
Food and Nutrition in China
基金
国家自然科学基金"高静压加工绿色蔬菜颜色品质变化的分子机制研究"(项目编号:31271910)
关键词
气体结合高静压
预制西兰花
杀菌
货架期
品质
gas combination of high hydrostatic pressure
pre-broccoli
sterilization
shelf-life
quality
