L-乳酸在湿木耳保鲜中的抑菌效果研究

目的]探讨L-乳酸对湿木耳保鲜效果的影响,确定最优保鲜条件。方法]以经处理的湿木耳在37℃下贮存7 d后细菌总数为试验指标,通过单因素试验,研究保鲜剂种类、L-乳酸浓度、灭菌温度和灭菌时间对湿木耳保鲜效果的影响。以L-乳酸浓度、灭菌温度和灭菌时间3个因素进行正交试验优选保鲜条件。结果]双乙酸钠、山梨酸钾、L-乳酸3种保鲜剂对湿木耳均具有保鲜作用,其中以L-乳酸的保鲜效果最好,其保鲜效果随其浓度的升高而增强。正交试验表明,影响湿木耳保鲜效果的因素依次为：L-乳酸浓度〉灭菌温度〉灭菌时间;最适保鲜条件为：L-乳酸0.40%、灭菌温度80℃、灭菌时间4 min,此时细菌总数为950 cfu/g。结论]L-乳酸完全能够对湿木耳进行合格、安全的保鲜。

Study on Antimicrobial Effect of L-lactic Acid in Preservation of Soaked Auricularia auricular

Objective] The study aimed to discuss the effects of L-lactic acid on the preservation of soaked Auricularia auricular and confirm the optimum preservation condition.Method] With the total plate count(TPC) after the treated A.auricular stored at 37 ℃ for 7 d as the indicator,Effects of the variety of preservatives,the concn.of L-lactic acid,sterilization temperature and sterilization time on the preservation of soaked A.auricular through sing factor test.The optimum preservation condition was optimized through the orthogonal test with 3 factors of L-lactic acid concn.,sterilization temperature and sterilization time.Result] 3 preservation agents of double acetic acid sodium,potassium sorbate and L-lactic acid had a preservation effects on soaked A.auricular,in which,L-lactic acid had best the preservation effects and its fresh-keeping effect was enhanced with its concn.increase.The orthogonal test showed that the factors that effecting the preservation effects on soaked A.auricular were in order of L-lactic acid > sterilization temperature > sterilization time;the optimum preservation condition was as follows: L-lactic acid of 0.4%,sterilization temperature of 80 ℃,sterilization time of 4 min,and under this condition TPC was 950 cfu/g.Conclusion] L-lactic acid could completely preserve the soaked Auricularia auricular with qualified safety.