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投稿时间：2017-08-12
投稿时间：2017-08-12
中文摘要: 香椿经长时间加热，原有特征性风味发生改变甚至消失。因此，探讨不同的冷杀菌技术在香椿常温贮藏过程中对其主要理化性质的影响。结果表明，经3种杀菌方式处理后的香椿在贮藏期间，微生物数量升高，叶绿素、可溶性糖和VC呈不同下降趋势。超高压杀菌处理可有效杀灭微生物，对香椿灭菌率和VC保存率分别达98.44%和78.57%，紫外线杀菌处理对香椿在贮藏过程中可溶性糖含量维持在86.96%。臭氧杀菌处理对香椿在贮藏过程中叶绿素含量和VC含量影响显著。结合香椿菌落总数增长情况和感官评分，超高压处理组杀菌效果显著，而且能良好保持香椿风味和营养成分，为香椿等热敏性蔬菜的贮藏提供依据。
Abstract:Toona sinensis after a long period of heating，the original characteristics of the flavor will change or even disappear.Therefore，the effects of different cold sterilization techniques on the main physical and chemical properties of Toona sinensis during normal temperature storage were discussed.The results showed that the number of microbes increased during the storage period，and the chlorophyll，soluble sugar and VCshowed a decreasing trend in the three sterilization methods.Ultra-high pressure sterilization treatment can effectively kill microorganisms，the Toona sinensis sterilization rate and VCpreservation rate of 98.44%and 78.57%，UV sterilization treatment of Toona sinensis in the storage process of soluble sugar content remained at 86.96%.The effect of ozone sterilization on chlorophyll content and VCcontent of Toona sinensis during storage was significant.The results showed that the bactericidal effect of the ultrahigh pressure treatment group was remarkable，and the flavor and nutrient content of Toona sinensis were well maintained，which provided the basis for the storage of heat-sensitive vegetables such as Toona sinensis.
文章编号：201804035 中图分类号： 文献标志码：
基金项目:天津科技大学新农村发展研究院开放课题基金（xnc201507）作者简介：赵芳（1991—），女（汉），硕士研究生，研究方向：农产品加工与物流保鲜。
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