| 臭氧水对榨菜和萝卜的灭菌效果研究 |
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| 引用本文： | 陈健初,吴丹,叶兴乾,刘东红.臭氧水对榨菜和萝卜的灭菌效果研究[J].科技通报,2008,24(5). |
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| 作者姓名： | 陈健初 吴丹 叶兴乾 刘东红 |
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| 作者单位： | 浙江大学,生物系统工程和食品科学学院,杭州,310029 |
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| 基金项目： | 浙江省科技攻关项目，浙江省科技厅资助项目 |
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| 摘 要： | 研究了臭氧水浓度和处理时间对榨菜和萝卜的灭菌效果及对其理化成分和感官品质的影响.结果表明,不同浓度的臭氧水处理均能显著降低榨菜和萝卜的微生物含量,当臭氧浓度为1.1 mg-L以上时,菌落总数可降低90%以上,大肠菌群基本为零.而臭氧水处理后的榨菜和萝I-的总酸、总糖、蛋白质含量及感官质量均无显著变化.
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| 关 键 词： | 臭氧 榨菜 萝卜 灭菌 |
Studies on Ozone Water Sterilization of Pickled Mustard Tuber and Radish |
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| CHEN Jianchu,WU Dan,YE Xingqian,LIU Donghong.Studies on Ozone Water Sterilization of Pickled Mustard Tuber and Radish[J].Bulletin of Science and Technology,2008,24(5). |
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| Authors: | CHEN Jianchu WU Dan YE Xingqian LIU Donghong |
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| Abstract: | Effect of ozone concentration in water and sterilization time on sterilization and physico-chemical composition and organoleptic quality were studied. The result showed that all ozone water with different concentration used in this study decreased the number of microorganism on pickled mustard tuber and radish. When ozone concentration in water was above 1.1 mg/L, total plate count (cfu/g) decreased 90%, MPN value of the coliform group were zero. The content of total acid, total sugar, protein and organoleptic quality had no significant change among all treatments that treated with different concentration of ozone in water |
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| Keywords: | ozone pickled mustard tuber pickled radish sterilization |
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