高密度二氧化碳处理对胡萝卜泡菜品质的影响

发布时间：2018-01-21 05:05

  本文关键词： 高密度二氧化碳 胡萝卜泡菜 品质 果胶结构　出处：《沈阳农业大学》2017年硕士论文　论文类型：学位论文

【摘要】：高密度二氧化碳技术(dense phase carbon dioxide,DPCD)是一种新型非热杀菌技术,可有效减菌,保证食品安全性的同时维持产品的感官品质。胡萝卜泡菜是中国传统发酵食品,为延长其货架期,保持质构和色泽,本文采用DPCD对胡萝卜泡菜进行减菌处理。优化DPCD处理条件;研究DPCD处理后胡萝卜泡菜果胶结构对质构的影响机制;检测贮藏期间胡萝卜泡菜的品质变化情况。为DPCD应用于泡菜减菌处理提供参考。主要研究结果如下:DPCD处理对菌落总数和乳酸菌总数的减菌效果良好,并与处理强度成正相关。根据DPCD处理减菌效果初步优化出4组处理条件:20 MPa 20 min;25 MPa 20 min;20 MPa 30 min;25 MPa 30 min。DPCD 处理条件为 20 MPa 30 min 时可在减菌、质构、细胞完整性和营养保留方面起到促进作用,优于其他处理条件,是维持胡萝卜泡菜品质的最佳DPCD条件。DPCD处理可以提高胡萝卜泡菜的PME酶活,降低果胶酯化度;热处理后胡萝卜泡菜果胶发生了降解和溶解,DPCD处理后果胶品质保留较好。DPCD处理可有效保留胡萝卜泡菜果胶中的大分子量分子,而热处理后则会使果胶向小分子量分子转化;FT-IR扫描结果表明DPCD处理后胡萝卜泡菜的基团组成未发生显著变化。采用DPCD和热对胡萝卜泡菜进行减菌处理,揭示贮藏期间微生物的变化规律。DPCD处理后菌落总数和乳酸菌总数低于热处理组。可在40天内维持微生物稳定,使胡萝卜泡菜具有良好的保藏性。胡萝卜泡菜贮藏期间硬度呈下降趋势,其中对照组和热处理组在24天失去了检测价值,而DPCD可在40天内保持硬度良好。DPCD可以在贮藏期间保持胡萝卜泡菜的颜色、质地和风味。DPCD处理对果胶含量和β-胡萝卜素含量具有保留作用,效果优于热处理。综合分析,DPCD处理在减菌、质构、细胞完整性和营养保留方面有促进作用,DPCD有潜力成为替代热处理的新型杀菌技术。
[Abstract]:Dense phase carbon DPCD is a new non-thermal sterilization technology, which can effectively reduce bacteria. Carrot kimchi is a traditional fermented food in China. In order to prolong its shelf life, it maintains texture and color. In this paper, DPCD was used to reduce bacteria of carrot kimchi. DPCD treatment conditions were optimized. The influence of pectin structure on the texture of carrot kimchi treated with DPCD was studied. The quality changes of carrot kimchi were detected during storage. The main results were as follows: (1) to provide a reference for the application of DPCD in the treatment of kimchi. DPCD treatment had a good effect on the total number of colonies and lactic acid bacteria. According to the effect of DPCD treatment, four groups of treatment conditions: 20 MPa 20 min; 25 MPa 20 min; 20 MPa 30 min; The 25 MPa 30 min.DPCD treatment condition was 20 MPa 30 min, which could promote the bacteriostasis, texture, cell integrity and nutritional retention. Better than other treatment conditions, the best DPCD conditions for maintaining the quality of carrot pickles. DPCD treatment can improve the PME activity of kimchi and reduce the pectin esterification degree. After heat treatment, the pectin of carrot kimchi could be degraded and treated with DPCD, and the quality of pectin was better. DPCD treatment could effectively retain the large molecular weight of pectin in kimchi. After heat treatment, pectin will be transformed to small molecular weight. The results of FT-IR scanning showed that the group composition of kimchi was not changed significantly after DPCD treatment. DPCD and heat were used to reduce bacteria in kimchi. The total number of colony and lactic acid bacteria after DPCD treatment was lower than that of heat treatment group. The hardness of kimchi showed a decreasing trend during storage, and the control group and heat treatment group lost the value of detection in 24 days. DPCD can keep the hardness of kimchi for 40 days. DPCD can keep the color of kimchi during storage. The effects of texture and flavor. DPCD treatment on pectin content and 尾-carotene content were better than heat treatment. DPCD has the potential to be a new germicidal technology as an alternative to heat treatment.
【学位授予单位】：沈阳农业大学
【学位级别】：硕士
【学位授予年份】：2017
【分类号】：TS255.54
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本文编号：1450554