微波对植物乳杆菌的杀灭作用及其在莴苣泡菜中的应用
Study on the microwave sterilization of Lactobacillus plantarum and application of microwave on pickled lettuce
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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。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.
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