摘要
实验研究了鲜食生菜的关键加工技术,包括预冷、切割、杀菌、保鲜、脱水、气调包装及贮藏。通过对鲜食生菜呼吸强度、杀菌效果等指标的测定,优化了杀菌保鲜工艺参数。实验结果表明,10℃以下预冷12 h,选用乙酸60 mg/L,过氧乙酸40 mg/L,过氧化氢25 mg/L,复合杀菌剂浸泡2 min,选用柠檬酸质量分数0.2%、抗坏血酸钙质量分数6%的复合护色剂浸泡2 min,脱水后以气体体积分数为4%O2、5%CO2、91%N2包装,储藏在10℃环境下,保鲜期可达10 d。
The key processing technology of fresh lettuce including, pre-cooling, cutting, sterilization,preservation, centrifugal dehydration, modified atmosphere packaging(MAP) and storing. Respirationintensity and sterilization effect were determined to optimize the process parameter of the preservationand sterilization. The results showed that the fresh lettuce treated with pre-cooling for 12 hours under10 ℃, 60 mg/L acetic acid, 50 mg/L peroxyacetic acid and 20 mg/L H2O2 for 2 minutes, 0.2% citricacid and 6% calcium ascorbate for 2 minutes, then centrifugal dehydration and MAP with 4%O2, 5%CO2and 91% N2. The shelf life of the fresh lettuce would be 10 days under 10 ℃.
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2015年第4期402-406,共5页
Journal of Food Science and Biotechnology
基金
国家国际科技合作项目(2013DFA31450-04)
关键词
鲜食生菜
保鲜
气调包装
fresh-cut lettuce,preservation,modified atmosphere packaging(MAP)
