摘要
实验研究开发的果蔬洗涤盐是以食用盐为主料,添加某种碱性物质,并辅以其他成分按一定配比混合制备而成,无添加化学合成的表面活性剂和杀菌剂。以样品配方、作用浓度和作用时间为影响因素,以杀菌率为评价指标,经单因素和正交试验,筛选最优作用条件组合。结果显示,配方3,作用浓度1%,作用时间10 min为最优作用条件,此条件下,对大肠杆菌的杀菌率为100%。
The fruits and vegetables washing salt developed in this experiment is mixed by edible salt,alkaline substance and other components according to a certain ratio,and there is no chemically synthesized surfactants and fungicides adding in it.Taking the sample formula,action concentration and action time as the influencing factors,and the sterilizationl rate was taken as the evaluation index.the optimal action condition combination was selected by single factor and orthogonal test.The results showed that the formula 3 was selected,the action concentration was1%,and the action time was 10 min finally.Under this condition,the sterilizationl rate of E.coli was 100%.
作者
杨振
崔志强
YANG Zhen;CUI Zhi-qiang(Guoben Salt Industry Co.,Ltd.of CNSIG.,Tianjin 300459,China)
出处
《盐科学与化工》
CAS
2020年第6期24-27,共4页
Journal of Salt Science and Chemical Industry
关键词
果蔬洗涤盐
大肠杆菌
杀菌效果
The fruits and vegetables washing salt
E.coli
Sterilization effect
