摘要
[目的]为提高荷兰芹的食用安全性和商业价值,使荷兰芹外观口味俱佳、保存期更长,对荷兰芹的清洗杀菌工艺进行改进.[方法]以荷兰芹为试验对象,利用多槽自动输送式蔬菜清洗工序和次氯酸杀菌消毒制备设备进行清洗和杀菌,通过清洗杀菌试验的测试结果来确定合理的清洗和杀菌工艺参数.[结果]荷兰芹最佳清洗消毒工艺为:预清洗,0.5％艺康产品利洁在浸泡槽中浸泡5 min;清洗,清洗机用水自动清洗5 min;预消毒,清洗机中配制次氯酸钠200 ～ 250 mg/kg,浸泡消毒5min;消毒,浸泡槽中,次氯酸钠100～150mg/kg,浸泡消毒5 min;漂洗,浸泡槽中,使用无菌水漂洗,浸泡5 min.最终得出,0.5％利洁添加对荷兰芹的菌落总数TPC具有较好抑制作用,同比未添加组降低了37.68％.[结论]研究结果可为工业化生产中荷兰芹的清洗杀菌工艺提供参考.
Abstract
[Objective] To enhance the edible safety and commercial value of parsley,to prolong the storage life,and to improve the cleaning and disinfection process of parsley.[Method] With parsley as the research material,the multi-slot automatic-transmission vegetable washing machines and hypochlorite disinfection equipment were applied to clean parsley.The cleaning and sterilization processes and parameters were modified by the wash and sterilization experiment test.[Result] The modified cleaning and disinfection process was as follow:pre-cleaning process,0.5％ Ecolab product Liquid K soaked in a dip tank for 5 min;cleaning process,washing by automatic cleaning machine for 5 min;pre-disinfection process,200-250 mg/kg sodium hypochlorite was prepared in washing machine,immersion disinfection for 5 min;disinfection process,soaked in dip tank with 100-150 mg/kg sodium hypochlorite for 5 min;rinse process,soaked in dip tank for 5 min and washed by sterile water.Results showed that 0.5％ Liquid K had relatively good inhibitory effects on the total bacterial count TPC of parsley,which reduced by 37.68％ compared with the group not adding0.5％ Liquid K.[Conclusion] This research provides references for the cleaning and sterilization process of parsley during industrialized production.
国家科技期刊平台
NSTL
维普
万方数据