• EI
  • Scopus
  • 食品科学与工程领域高质量科技期刊分级目录第一方阵T1
  • DOAJ
  • EBSCO
  • 北大核心期刊
  • 中国核心学术期刊RCCSE
  • JST China
  • FSTA
  • 中国精品科技期刊
  • 中国农业核心期刊
  • CA
  • WJCI
  • 中国科技核心期刊CSTPCD
  • 中国生物医学SinoMed
中国精品科技期刊2020
徐艳阳,鲁海玲,陈云洁,等. 酸性氧化电位水处理对鲜参切片的杀菌效果及色泽的影响[J]. 食品工业科技,2022,43(22):345−352. doi: 10.13386/j.issn1002-0306.2021120211.
引用本文: 徐艳阳,鲁海玲,陈云洁,等. 酸性氧化电位水处理对鲜参切片的杀菌效果及色泽的影响[J]. 食品工业科技,2022,43(22):345−352. doi: 10.13386/j.issn1002-0306.2021120211.
XU Yanyang, LU Hailing, CHEN Yunjie, et al. Influences of Acidic Electrolyzed-Oxidizing Water Treatment on Sterilization Effects and Surface Color of Fresh-cut Ginseng Slices[J]. Science and Technology of Food Industry, 2022, 43(22): 345−352. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021120211.
Citation: XU Yanyang, LU Hailing, CHEN Yunjie, et al. Influences of Acidic Electrolyzed-Oxidizing Water Treatment on Sterilization Effects and Surface Color of Fresh-cut Ginseng Slices[J]. Science and Technology of Food Industry, 2022, 43(22): 345−352. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021120211.

酸性氧化电位水处理对鲜参切片的杀菌效果及色泽的影响

Influences of Acidic Electrolyzed-Oxidizing Water Treatment on Sterilization Effects and Surface Color of Fresh-cut Ginseng Slices

  • 摘要: 目的:探讨酸性氧化电位水处理对鲜参切片微生物的杀菌效果,以及对鲜参切片色泽的影响,获得优化杀菌工艺条件,为鲜人参的保鲜贮藏提供新方法。方法:首先,以鲜参切片微生物的杀菌率为指标,考察料液比、浸泡时间、浸泡温度和pH四个因素对杀菌效果的影响,然后采用三因素三水平响应面优化试验设计优化杀菌工艺,并测定酸性氧化电位水处理鲜参切片的色泽。结果:酸性氧化电位水处理鲜参切片的最佳工艺条件为:料液比1:10 g/mL、浸泡温度25 ℃、浸泡时间11 min,此条件下的杀菌率为94.40%±0.61%,影响因素的显著性大小顺序为浸泡时间>料液比>浸泡温度,酸性氧化电位水处理前后的鲜参切片色泽无明显变化。与其他常用杀菌剂相比,酸性氧化电位水的杀菌率提高了24.5%~30.7%。结论:酸性氧化电位水处理技术对鲜参切片微生物的杀菌效果显著,可以为人参的保鲜贮藏和加工提供一种更有效、更安全和高品质的非热杀菌方法。

     

    Abstract: Objective: To investigate the bactericidal effect of acidic electrolyzed-oxidizing water treatment on the surface of fresh-cut ginseng slices and the effect on the surface color of fresh-cut ginseng slices, so as to obtain the optimal sterilization process conditions and provide a new method for fresh ginseng preservation. Method: Firstly, the bactericidal rate of fresh-cut ginseng slices was taken as the index to investigate the influence of four factors (solid-liquid ratio, soaking time, soaking temperature and pH) on the bactericidal effect. Then, a three-factor and three-level response surface optimization experiment was used to optimize the bactericidal process, and the color and luster of fresh-cut ginseng slices treated with acidic electrolyzed-oxidizing water were measured. Results: The best technological conditions for treating fresh ginseng slices with acidic oxidizing potential water were as follows: Solid-liquid ratio 1:10 g/mL, soaking temperature 25 ℃ and soaking time 11 min. Under these conditions, the bactericidal rate was 94.40%±0.61%. The significance order of the influencing factors was soaking time >solid-liquid ratio > soaking temperature. The surface color of fresh-cut ginseng slices had no obvious change before and after acidic electrolyzed-oxidizing water treatment. Compared with other common fungicides, the fungicide efficiency of acidic electrolyzed-oxidizing water increased by 24.5%~30.7%. Conclusion: Acidic electrolyzed-oxidizing water treatment technology had a significant bactericidal effect on the surface of fresh-cut ginseng slices, which could provide a more effective, safer and high-quality non-thermal sterilization method for the preservation and processing of ginseng.

     

/

返回文章
返回