CN109329408A - 一种结合乳酸菌发酵和联合氧化冷杀菌技术的鲜切果蔬保鲜方法 - Google Patents
一种结合乳酸菌发酵和联合氧化冷杀菌技术的鲜切果蔬保鲜方法 Download PDFInfo
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Abstract
一种结合乳酸菌发酵和联合氧化冷杀菌技术的鲜切果蔬保鲜方法,对于经预处理后的果蔬,综合应用乳酸菌发酵处理技术、臭氧和过氧化氢联合氧化冷杀菌技术、超声波清洗技术、紫外光辐射杀菌技术等破坏或抑制果蔬生理活性,杀灭侵染果蔬的有害微生物,降解农药残留,并针对果蔬品种生理特性,采用相应的包装方式,以达到果蔬保鲜的目的。
Description
技术领域
本发明涉及一种鲜切果蔬保鲜方法。
背景技术
鲜切果蔬是指新鲜果蔬原料经清洗、去皮(壳)、分切、修整等加工预处理工序后进行保鲜处理而成的方便果蔬制品,是一种新兴的果蔬加工方法,具有新鲜、营养、方便等特点,深受消费者的欢迎,市埸前景广阔。与新鲜果蔬原料相比,鲜切果蔬组织结构遭受了破坏,进一步为微生物侵染繁殖创造了条件,保鲜难度加大,鲜切果蔬仍是活的有机体,其组织中仍进行着一系列生理与生化上的变化,而且比组织未遭破坏的果蔬生理与生化活动更加剧烈,这些活动必然使鲜切果蔬产品的品质下降更快,货架期也大大缩短,甚~某些致病菌不但致使产品腐坏,还会对人体产生危害。目前,国内外对果蔬的保鲜方法,主要是采用低温加工,冷链运输,低温贮藏和销售;或在加工过程中辅以添加果蔬保鲜剂等。并且现有一些果蔬保鲜办法是针对一种或几种果蔬品种而言的,对其他果蔬未必适用,特别对不少鲜切果蔬保鲜效果不理想或不适用。因而如何保证鲜切果蔬商品品质,延长其产品货架期,是当前果蔬保鲜领域亟待解决的问题。
发明内容
本发明提供一种在常温和冷链条件下都能适用的果蔬保鲜方法,它适用多数果蔬品种,特别是适用于鲜切果蔬的保鲜方法,能进一步保证鲜切果蔬商品品质,延长其产品货架期。
本发明方法:新鲜果蔬按照加工程序进行清洗、去皮(壳)、分切、修整等步骤进行预处理,对于经预处理后的果蔬组合应用乳酸菌发酵处理技术、臭氧(O3)和过氧化氢(H2O2)联合氧化冷杀菌技术、超声波清洗技术、紫外光(UV-C)辐射杀菌技术等破坏或抑制果蔬生理活性,杀灭侵染果蔬地有害微生物,降解农药残留,并针对果蔬品种生理特性,采用相应的包装方式,以达到果蔬保鲜的目的。
具体实施方式
将果蔬浸没入重量比含量为1.0%~10%的氯化钠水溶液中(氯化钠含量根据果蔬品种而定)浸泡,为其创造一个绝氧的条件,并能使果蔬腌制发酵产生的气体顺利地外排。在绝氧的条件下,附着在果蔬表面的乳酸菌能繁殖生长,并生成乳酸,发酵时间根据果蔬品种及室温而定,一般控制到氯化钠水溶液中乳酸含量达到0.1%~1.5%,并在PH值≤5条件时停止乳酸菌发酵。在生物发酵过程,果蔬有机体生理活性或被破坏、或被抑制,其生理与生化活动大大减少,甚~停止,特别果蔬表面的生物酶活性被大大抑制或破坏,尤其是多酚氧化酶的氧化褐变得到阻止或减缓,为下一步氧化杀菌创造了条件。
将经乳酸菌发酵后的果蔬,浸没入每升含0.1毫克~5.0毫克臭氧与每升含5.0毫克~100毫克过氧化氢的混合水溶液中进行浸泡处理。臭氧和过氧化氢都是强氧化剂,它们组合能够产生氧化能力极强的活性基团OH自由基,它能杀灭细菌、真菌和病毒,能氧化降解那些用生物方法难以降解的有机物,特别是降解污染上果蔬的农药残留。浸泡时间在1小时内,与其乳酸菌发酵时间相关。臭氧和过氧化氢浓度含量根据果蔬品种而定,无色或白色的果蔬可以采用高浓度臭氧和过氧化氢混合水溶液进行浸泡处理,有色的果蔬则采用低浓度臭氧和过氧化氢混合水溶液进行短时间浸泡处理,但水溶液中臭氧浓度不能低于0.1毫克/升。在浸泡过程中,由于臭氧和过氧化氢会分解,必须随时补充臭氧和过氧化氢,以保持溶液中有效浓度。浸泡溶液最好能循环流动,以保持溶液中臭氧和过氧化氢浓度的均匀性。
果蔬经臭氧和过氧化氢联合杀菌处理后,再用频率≥20KHZ、超声强度为平方厘米1瓦~20瓦、总功率≥3000瓦的超声波清洗机,进行强化清洗。在清洗过程中不仅可以继续杀菌,还可以快速达到脱盐脱酸作用,脱除果蔬上的氯化钠和乳酸,并且可以清除果蔬上的残留农药等。清洗时间根据其乳酸菌发酵时间长短、氯化钠浓度高低以及果蔬有机体个体大小而定,可在3~30分钟内调控。
对经超声波清洗后的果蔬进行沥干,逐一置于紫外光(UV-C)中进行光化学处理。紫外光波长为20nm~280nm、辐射密度≥50毫瓦/平方厘米、辐射剂量≥0.5J/平方米、辐射时间范围为10分钟~30分钟,时间范围根据果蔬品种而定。紫外光化学处理可以降解生物酶和抑制果蔬生理活性,延缓其衰老。
经乳酸菌发酵处理、臭氧和过氧化氢联合杀菌、超声波清洗处理、紫外光化学处理,降解了果蔬生物酶和抑制了果蔬生理活性等一系列处理后,应针对果蔬品种生理特性,采用相应的包装方式。对于己完全失去生理活性的果蔬,因其呼吸己完全被抑制或终止,可以采用真空充氮包装;真空充氮包装后可用常温运输、贮藏和销售。对于尚有一定生理活性、仍在进行微弱呼吸的果蔬,则采用气调包装;气调包装后置于摄氏零度~10度的温度中冷藏、运输、贮藏和销售。
本发明比现有其他果蔬保鲜方法适用范围广,适用多数果蔬品种的保鲜,特别是鲜切果蔬的保鲜。本发明的保鲜时间相对长,没有农药残留,有害微生物残留也极少,有利于保护人体健康,特别是一些新鲜根茎果蔬经处理后可以在常温条件运输、贮藏和销售,更加方便。
下面的实施例是为了说明本发明的内容,但不是以任何方式限制本发明的范围。
实施例1:新鲜根茎果蔬如:如竹笋,首先按照加工程序进行清洗、去皮(壳)、分切、修整等步骤进行预处理,然后将经预处理后的果蔬浸没入重量比含量为1.0%~8%的氯化钠水溶液中(含量根据果蔬品种而定)浸泡,在绝氧的条件下,附着在果蔬表面的乳酸菌繁殖生长,并生成乳酸,发酵时间3天~5天(视室温而定),让PH值降到5以下后,取出果蔬,浸没入每升含0.1毫克~1.0毫克臭氧与每升含5.0毫克~20毫克过氧化氢的混合水溶液中浸泡,进行联合杀菌及降解农药残留等处理。再用超声强度为10瓦/平方厘米、总功率3000瓦的超声波清洗机,清除果蔬中氯化钠和乳酸。然后用波长为200nm~280nm、辐射强度为50毫瓦/平方厘米、辐射剂量≥0.5J/平方米、紫外光进行辐射,(上述调整范围根据果蔬品种而定)。经上述处理后,最后采用真空充氮包装方式对果蔬进行包装。
实施例2:取双孢菇,按照加工程序进行分选、清洗、修整等步骤进行预处理,经预处理后,浸没入于重量比含量为1.0%~3%的氯化钠水溶液中浸泡,在绝氧的条件下,附着在果蔬表面的乳酸菌繁殖生长,并生成乳酸,发酵时间2天~3天(视室温而定),让PH值降到5以下后取出果蔬,浸没入每升含0.1毫克~1.0毫克臭氧与每升含5.0毫克~10毫克过氧化氢的混合水溶液中浸泡进行联合杀菌及降解农药残留等处理。再用超声强度为5瓦/平方厘米、总功率3000瓦的超声波清洗机,清除果蔬中氯化钠和乳酸。沥干后,用波长为200nm~280nm、辐射强度为50毫瓦/平方厘米、辐射剂量≥0.5J/平方米紫外光进行辐射。处理后的菇类采用气调包装,在摄氏零度~10度的温度中冷藏、运输、贮藏和销售。
Claims (1)
1.一种结合乳酸菌发酵和联合氧化冷杀菌技术的鲜切果蔬保鲜方法,其特征在于:具体方法为:
(1).乳酸菌发酵处理技术:将经预处理后的果蔬浸没入重量比含量为1.0%至10%的氯化钠水溶液中(氯化钠含量根据果蔬品种而定)浸泡,在绝氧的条件下,附着在果蔬表面的乳酸菌能繁殖生长,并生成乳酸,一般控制在氯化钠水溶液中乳酸含量达到0.1%至1.5%,使PH值≤5条件时停止乳酸菌发酵。
(2).臭氧和过氧化氢联合氧化杀菌技术:将经乳酸菌发酵后的果蔬,浸没入每升含0.1毫克至5.0%毫克臭氧与每升含5.0毫克至100毫克过氧化氢的混合水溶液中进行浸泡处理,浸泡时间在1小时内,浸泡时间与其乳酸菌发酵时间相关,臭氧和过氧化氢浓度含量根据果蔬品种而定,无色或白色的果蔬可以采用高浓度臭氧和过氧化氢混合水溶液进行浸泡处理,有色的果蔬则只能采用低浓度臭氧和过氧化氢混合水溶液进行短时间浸泡处理,但水溶液中臭氧浓度不能低于0.1毫克/升。
(3).超声清洗技术:果蔬经臭氧和过氧化氢联合杀菌处理后,再用频率≥20KHZ、超声强度为平方厘米1瓦至20瓦、总功率≥3000瓦的超声波清洗机,进行强化清洗,清洗时间在3至30分钟内调控。
(4).紫外光辐射杀菌技术:对经超声波清洗后的果蔬进行沥干,逐一置于紫外光中进行光化学处理,紫外光波长为20nm至280nm、辐射密度≥50毫瓦/平方厘米、辐射剂量≥0.5J/平方米、辐射时间10分钟至30分钟。
(5).经上述技术抑制果蔬生理活性,杀灭侵染果蔬的有害微生物后,针对不同果蔬生理特性,采用相应的包装方式:对于己完全失去生理活性的果蔬,因其呼吸己完全被抑制或终止,用真空充氮方式包装;对于尚有一定生理活性、仍在进行微弱呼吸的果蔬,则用气调包装,气调包装后置于摄氏零度至10度的温度中冷藏、运输、贮藏和销售。
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