熟制配菜的杀菌和防腐剂复配研究

Study on Sterilization and Preservative Compound of Processed Vegetable

摘要:

研究了熟制配菜中主要原料的配比关系,即当胡萝卜10%、蒜苔17%、莴苣23%、千张5%、酱瓜10%、大豆油1.5%、食盐0.7%时,产品的感官评价最高。另外,还研究了乳酸链球菌素(Nisin)与山梨酸钾在熟制配菜中的复配抑菌作用,二者的复配可扩大抑菌范围,从而降低杀菌强度,减少风味物质的损失。结果表明,当Nisin、山梨酸钾的浓度分别为0.08、0.30g/kg时,杀菌条件为85℃、10 min,可有效抑制微生物的生长。

Abstract:

In this study,the optimum formula of the processed vegetable for the best sensory evaluation was investigated,and listed as follows:carrot 10%,garlic sprout 17%,lettuce 23%,bean curd 5%,pickled cucumbers 10%,soybean oil 1.5%,salt 0.7%.Furthermore, the antibiosis effect of Nisin and potassium sorbate on the precessed vegetable was studied, which can extend the field of controlling the bacteria,reduce sterilization intensity and the loss of flavor substance.The result shows that;the bacteria can be controlled effectively when the concentration of Nisin and potassium sorbate were 0.08 g/kg and 0.30 g/kg,sterilization conditions reduced to 85℃for 10 min.