本文關(guān)鍵詞： 高密度二氧化碳 胡蘿卜泡菜 品質(zhì) 果膠結(jié)構(gòu)　出處：《沈陽農(nóng)業(yè)大學(xué)》2017年碩士論文　論文類型：學(xué)位論文

【摘要】：高密度二氧化碳技術(shù)(dense phase carbon dioxide,DPCD)是一種新型非熱殺菌技術(shù),可有效減菌,保證食品安全性的同時維持產(chǎn)品的感官品質(zhì)。胡蘿卜泡菜是中國傳統(tǒng)發(fā)酵食品,為延長其貨架期,保持質(zhì)構(gòu)和色澤,本文采用DPCD對胡蘿卜泡菜進行減菌處理。優(yōu)化DPCD處理條件;研究DPCD處理后胡蘿卜泡菜果膠結(jié)構(gòu)對質(zhì)構(gòu)的影響機制;檢測貯藏期間胡蘿卜泡菜的品質(zhì)變化情況。為DPCD應(yīng)用于泡菜減菌處理提供參考。主要研究結(jié)果如下:DPCD處理對菌落總數(shù)和乳酸菌總數(shù)的減菌效果良好,并與處理強度成正相關(guān)。根據(jù)DPCD處理減菌效果初步優(yōu)化出4組處理條件:20 MPa 20 min;25 MPa 20 min;20 MPa 30 min;25 MPa 30 min。DPCD 處理條件為 20 MPa 30 min 時可在減菌、質(zhì)構(gòu)、細胞完整性和營養(yǎng)保留方面起到促進作用,優(yōu)于其他處理條件,是維持胡蘿卜泡菜品質(zhì)的最佳DPCD條件。DPCD處理可以提高胡蘿卜泡菜的PME酶活,降低果膠酯化度;熱處理后胡蘿卜泡菜果膠發(fā)生了降解和溶解,DPCD處理后果膠品質(zhì)保留較好。DPCD處理可有效保留胡蘿卜泡菜果膠中的大分子量分子,而熱處理后則會使果膠向小分子量分子轉(zhuǎn)化;FT-IR掃描結(jié)果表明DPCD處理后胡蘿卜泡菜的基團組成未發(fā)生顯著變化。采用DPCD和熱對胡蘿卜泡菜進行減菌處理,揭示貯藏期間微生物的變化規(guī)律。DPCD處理后菌落總數(shù)和乳酸菌總數(shù)低于熱處理組。可在40天內(nèi)維持微生物穩(wěn)定,使胡蘿卜泡菜具有良好的保藏性。胡蘿卜泡菜貯藏期間硬度呈下降趨勢,其中對照組和熱處理組在24天失去了檢測價值,而DPCD可在40天內(nèi)保持硬度良好。DPCD可以在貯藏期間保持胡蘿卜泡菜的顏色、質(zhì)地和風(fēng)味。DPCD處理對果膠含量和β-胡蘿卜素含量具有保留作用,效果優(yōu)于熱處理。綜合分析,DPCD處理在減菌、質(zhì)構(gòu)、細胞完整性和營養(yǎng)保留方面有促進作用,DPCD有潛力成為替代熱處理的新型殺菌技術(shù)。
[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.
【學(xué)位授予單位】：沈陽農(nóng)業(yè)大學(xué)
【學(xué)位級別】：碩士
【學(xué)位授予年份】：2017
【分類號】：TS255.54
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本文編號：1450554