全程无硫护色与超声波联用技术绿色养护新鲜兰州百合
作 者：
李芳蓉;张继
单 位：
甘肃中医药大学药学教学部
关键词：
全程无硫护色;超声波联用技术;绿色养护;兰州百合
摘 要：
目的:研究全程无硫护色与超声波联用技术绿色养护保鲜的方法.方法:将新鲜兰州百合依次进行护色和养护:预清洗,在含Na Cl 1.5g/100mL的水中预清洗;超声波清洗,在含维生素C 0.8g/100mL、H3Cit 0.8g/100mL的水溶液的无硫护色液中超声清洗10~15min,超声功率150~400W;O3杀菌,护色液中通O3杀菌消毒3~5min,O3发生量1.0~6.0mg/L;振荡沥水,在振动沥水机上弹性沥水3~5min;风干,用翻转式气流风干机风干;UV-C照射灭菌,用15~40W的紫外线灯照射杀菌处理20~30min,照射距离0.5~1.0m;气调包装,包装袋抽真空至气压0.06M~0.08MPa,再使用气调包装机充入气调比1%~5%O2、5%~15%CO2和80%~95%N2的混合气体,充气时间30~40s,充气压强0.2~0.4Pa,封口,3~7℃冷库贮存.结果:产品保持兰州百合固有洁白色泽和甜脆清香、滑糯爽口的口感特征,化学残留物量低,能满足食品安全要求;3~7℃贮存,保质期延长至2个月.结论:全程无硫护色,安全、绿色的超声波清洗、O3灭菌和紫外线(UV-C)消毒等高效、交互养护作用及气调包装保鲜,使新鲜百合能够保持固有口感特征和色泽,保质期延长至2个月.
作 者：
LI Fang-rong;ZHANG Ji;Pharmaceutical Teaching Department of Gansu Traditional Chinese Medicine University;Northwest Normal University,Academy of Life Sciences;
单 位：
LI Fang-rong%ZHANG Ji%Pharmaceutical Teaching Department of Gansu Traditional Chinese Medicine University%Northwest Normal University,Academy of Life Sciences
关键词：
whole-process sulfur-free color protection;;ultrasonic combined technology;;green conservation;;Lanzhou lily
摘 要：
Objective To study the methods of green curing and preservation of sulfur-free color protection and ultrasonic combined technology.Method Fresh Lanzhou lily was sequentially subjected to the color protection and maintenance of the following steps.Pre-cleaning,pre-cleaning in water containing Na Cl 1.5g/100mL.Ultrasonic cleaning,in aqueous solution containing vitamin C 0.8g/100mL,H_3Cit 0.8g/100mL,ultrasonic cleaning of sulfur-free color protection solution for 10～15min,ultrasonic power was 150～400W.O_3 sterilization,O_3 sterilization in the color protection liquid for 3～5min,O_3 occurrence amount l.0～6.0mg/L.Oscillation drainage,elastic draining on a vibrating drainer for 3～5min.Air drying,air drying with a reversing airflow dryer.UV-C irradiation sterilization,sterilizing treatment with 15～40W ultraviolet lamp for 20～30min,irradiation distance was 0.5～1.0m.Air-conditioned packaging,the bag was vacuumed to a pressure of 0.06M～0.08MPa,and then mixed with a gas-to-air ratio of 1%～5%O_2,5%～15%CO_2and 80%～95%N_2,the inflation time was 30～40s,inflation pressure 0.2～0.4Pa,sealing,3～7°C cold storage.Result The product maintained the inherent whiteness,sweet and crispy fragrance,smooth and refreshing taste characteristics of Lanzhou lily.The chemical residue was low and could meet the food safety requirements.The storage period was extended to 2 months at 3～7°C.Conclusion The whole process of sulfur-free color protection,safe,green ultrasonic cleaning,O_3 sterilization and UV-C disinfection and other efficient,interactive maintenance and modified atmosphere packaging,so that fresh lily can maintain the inherent taste characteristics and color,the shelf life is extended to 2 month.
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