微波对植物乳杆菌的杀灭作用及其在莴苣泡菜中的应用

刘莹萍; 崔莉; 牛丽影; 李大婧; 刘春泉; 肖丽霞

doi:10.13386/j.issn1002-0306.2016.24.038

微波对植物乳杆菌的杀灭作用及其在莴苣泡菜中的应用

1. 扬州大学食品科学与工程学院
2. 江苏省农业科学院农产品加工研究所

基金项目:

江苏省重点研发计划(现代农业)重点项目(BE2016363)；

详细信息

作者简介:
刘莹萍(1990-),女,硕士研究生,研究方向:农产品贮藏加工,E-mail:1581831029@qq.com。;

肖丽霞(1966-),女,博士,教授,研究方向:农产品贮藏加工,E-mail:lxxiao@yzu.edu.cn。;

中图分类号: TS255.54
计量
- 文章访问数: 175
- HTML全文浏览量: 14
- PDF下载量: 138
出版历程
- 收稿日期: 2016-05-26

Study on the microwave sterilization of Lactobacillus plantarum and application of microwave on pickled lettuce

College of Food Science and Engineering,Yangzhou University
Institute of Farm Product Processing,Jiangsu Academy of Agricultural Sciences

摘要

摘要: 首先考察在600 W微波功率下照射0、30、60、90、120 s后,悬浮于100 m L生理盐水及100 g接种发酵莴苣泡菜中植物乳杆菌的存活情况,获得适合接种植物乳杆菌发酵莴苣泡菜的微波杀菌剂量。然后以巴氏杀菌为对照,对微波杀菌接种植物乳杆菌发酵莴苣泡菜的质构、色泽和感官评价等感官品质进行评价,以期获得应用价值较好的接种植物乳杆菌发酵莴苣泡菜的微波杀菌工艺。结果表明,应选择莴苣的中下部为取样部位,以消除其形态结构不均匀性导致的质构和色泽测定误差。100 m L生理盐水中植物乳杆菌(菌种密度为3.4×108CFU/m L)的微波杀菌剂量为600 W,90 s。100 g接种植物乳杆菌发酵莴苣泡菜的微波杀菌剂量为600 W,120 s。与巴氏杀菌泡菜相比,微波杀菌泡菜硬度及弹性增加,咀嚼性无显著差异(p>0.05),L*下降,b*上升,感官评价无显著差异(p>0.05)。由此可见,微波杀菌可作为莴苣泡菜的杀菌方式应用于生产。
- 莴苣泡菜 /
- 微波杀菌 /
- 植物乳杆菌 /
- 品质
Abstract: The survival of Lactobacillus plantarum suspended in 100 m L physiological saline and vaccinated in 100 g pickled lettuce was investigated in microwave power of 600 W,after 0,30,60,90,120 seconds,got the dose of microwave sterilization. Then the effects of microwave sterilization and pasteurized on the quality properties of pickled lettuce such as texture,color and sensory evaluation was explored,in order to obtain a better microwave sterilization process for pickled lettuce.The results showed that the mid- bottom part was suitable for pickled lettuce to eliminate error caused by uniformity. The microwave sterilization dose of Lactobacillus plantarum( density was3.4 × 108 CFU / m L) in 100 m L saline was 600 W,90 s.And it's 600 W,120 s in the 100 g pickled lettuce. Compared with pasteurized,microwave sterilization pickled lettuce increased the hardness,elasticity and L*,but decreased the b*,and there was no significant difference of sensory evaluation and chewiness( p > 0.05). The results collectively indicate that microwave sterilization can be used in the industrial production of pickled lettuce.
- pickled lettuce /
- microwave sterilization /
- Lactobacillus plantarum /
- quality

HTML全文

参考文献(24)

[1]	何国庆.食品发酵与酿造工艺学[M].北京:中国农业出版社,2001:245-246.
[2]	Park H D,Rhee C H.Antimutagenic activity of Lactobacillus plantarum KLAB21 isolated from kimchi Korean fermented vegetables[J].Biotechnology Letters,2001,23(19):1583-1589.
[3]	Jung K O,Park K Y,Bullerman L B.Anticancer effects of leek Kimchi on human cancer cells[J].Journal of Food Science and Nutrition,2002,7(3):250-254.
[4]	Choi S M,Jeon Y S,Rhee S H,et al.Red pepper powder and kimchi reduce body weight and blood and tissue lipids in rats fed a high fat diet[J].Journal of Food Science and Nutrition,2002,7(2):162-167.
[5]	杨性民,刘青梅,徐喜圆,等.人工接种对泡菜品质及亚硝酸盐含量的影响[J].浙江大学学报:农业与生命科学版,2003,29(3):291-294.
[6]	纪淑娟,孟宪军.大白菜发酵过程中亚硝酸盐消长规律的研究[J].食品与发酵工业,2001,27(2):42-46.
[7]	陈亦辉,叶兴乾,冯宇飞.茎用莴苣生产及干燥加工技术研究进展[J].浙江农业科学,2012,1(1):92-97.
[8]	Caldwell C R.Alkylperoxyl radical scavenging activity of red leaf lettuce(Lactuca sativa L.)phenolics[J].Journal of Agricultural and Food Chemistry,2003,51(16):4589-4595.
[9]	Chu Y F,Sun J I E,Wu X,et al.Antioxidant and antiproliferative activities of common vegetables[J].Journal of Agricultural and Food Chemistry,2002,50(23):6910-6916.
[10]	Cao G,Sofic E,Prior R L.Antioxidant capacity of tea and common vegetables[J].Journal of Agricultural and Food Chemistry,1996,44(11):3426-3431.
[11]	张宾乐.莴苣低温贮藏保鲜技术研究[D].福州:福建农林大学,2009.
[12]	崔莉,刘春泉,李大婧,等.发酵莴苣茎叶功能活性研究[J].核农学报,2011,25(3):523-528.
[13]	樊伟伟,黄惠华.微波杀菌技术在食品工业中的应用[J].食品与机械,2007,23(1):143-147.
[14]	黄敏璋,程裕东,周颖越,等.豆浆饮料的微波杀菌特性初步研究[J].食品科学,2007,27(12):152-156.
[15]	严雅慧,黄文书,白羽嘉,等.响应面法优化杏汁的微波杀菌工艺研究[J].食品工业科技,2014,35(18):288-292.
[16]	冯璐,芮汉明.不同杀菌方式对盐焗鸡翅根品质的影响[J].食品与发酵工业,2007,32(11):111-115.
[17]	中华人民共和国卫生部.GB/T4789.35-2010食品微生物学检验乳酸菌检验[S].北京:中国标准出版社,2010.
[18]	卢沿钢.胭脂萝卜纯种发酵泡菜及其保藏方式的研究[D].重庆:西南大学,2013.
[19]	王刚,熊发祥.不同杀菌方式对盐渍泡菜品质变化的影响[J].中国调味品,2012,37(2):59-64.
[20]	范远景,王胜勇,王林,等.直投式白菜泡菜发酵及杀菌工艺研究[J].安徽农业科学,2010,38(30):17190-17192.
[21]	Zieliński M,Ciesielski S,Cydzik-Kwiatkowska A,et al.Influence of microwave radiation on bacterial community structure in biofilm[J].Process Biochemistry,2007,42(8):1250-1253.
[22]	Basak T,Rao B S.Theoretical analysis on pulsed microwave heating of pork meat supported on ceramic plate[J].Meat Science,2010,86(3):780-793.
[23]	阚建全.食品化学[M].北京:中国农业大学出版社,2002:11-12.
[24]	帅天罡,王琪,陆红佳,等.微波杀菌对袋装低盐榨菜贮藏品质的影响[J].包装与食品机械,2014,32(4):16-19.