超声波气泡清洗对鲜切豇豆菜品质的影响.pdfVIP

现代食品科技 Modern Food Science and Technology 2010, Vol.26, No.2 超声波气泡清洗对鲜切豇豆菜品质的影响 燕平梅，苏丽荣，赵惠玲，杜改亮 （太原师范学院生物系，山西太原 030031） 摘要：本文研究了 30 ℃下超声功率 180 W、频率40 kHz 的超声波处理对鲜切豇豆菜品质的影响，从样品的失重率，细菌数、 大肠杆菌数、真菌数和乳酸菌的数量变化，以及亚硝酸盐和维生素C 的含量变化可知，超声波处理 10 min 的鲜切豇豆菜失重率低， 除菌率高，机械损伤小，亚硝酸盐含量较低，对维生素C 无明显破坏作用，感官品质优良，有利于保鲜。 关键词：超声波；气泡；清洗；鲜切豇豆菜；品质 文章篇号:1673-9078(2010)2-140-144 Influence of Ultrasonic Air Bubble Cleaning on the Quality of Fresh-cut Vigna sinensis YAN Ping-mei, SU Li-rong, ZHAO Hui-ling, DU Gai-liang (Department of Biology, Taiyuan Normal University, Taiyuan030031, China) Abstract: Effect of ultrasonic cleaning on the quality of fresh-cut Vigna sinensis was studied with the ultrasonic power of 180 W and frequency of 40 KHz ultrasonic at 30 ℃. The ratio of the weight-loss, the number of bacteria, E. coli, fungi and lactic acid bacteria, nitrite content and the vitamin C of samples before and after ultrasonic treatment were compared. Results indicated that ultrasonic treatment for 10 min lowered the weight-loss of fresh-cut Vigna sinensis, the number of bacteria, E. coli, fungi and lactic acid bacteria, and the content of nitrite. The mechanical damage was small and no significant decrease of vitamin C content was found. Better sensory quality of the fresh-cut Vigna sinensis was achieved after ulgtrasonic bubble cleaning. Key words: ultrasonic; bubbles; cleaning; fresh-cut vigna sinensis; the quality of things [2] 鲜切蔬菜又名半处理蔬菜或轻度加工蔬菜，是指 长，是延长产品货架期的关键 。清洗是鲜切菜的关 新鲜蔬菜原料经分级、整理、清洗、去皮、切分和包