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| 高压静电场对鲜切绿豆芽品质的影响 | |
| 引用本文： | 李新建. 高压静电场对鲜切绿豆芽品质的影响[J]. 现代农业科技, 2009, 0(23): 355-355,358 |
| 作者姓名： | 李新建 |
| 作者单位： | 江苏食品职业技术学院,江苏淮安,223003 |
| 摘 要： | 以鲜切绿豆芽为原料,与酸处理对比,研究不同电场处理条件下绿豆芽的感官品质、大肠菌群和细菌总数的变化。结果表明：在电场强度150kV/m下处理20min能较好地抑制鲜切豆芽褐变,同时抑制微生物的生长,较好地保持了豆芽的品质。 |
| 关 键 词： | 绿豆芽 高压静电场 酸处理 感官品质 大肠菌群 细菌总数 |
Effects of High-voltage Electro Static Fields on Quality of Fresh-cut Mung Bean Sprout |
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| LI Xin-jian. Effects of High-voltage Electro Static Fields on Quality of Fresh-cut Mung Bean Sprout[J]. Modern Agricultural Sciences and Technology, 2009, 0(23): 355-355,358 | |
| Authors: | LI Xin-jian |
| Affiliation: | LI Xin-jian (Jiangsu Food Science Vocational College, Huaian Jiangsu 223003) |
| Abstract: | Comparing acid treatment,the changes of sense quality,coliform group and total number of bacteria of fresh-cut mung bean sprout were studied under different electro static fields treatment.The result showed that the best effect was obtained when the intensity of electro static field was 150kV/m and the processing time was about 20 minutes. |
| Keywords: | mung bean sprout high-voltage electro static fields acid treatment sensory quality coliform group total number of bacteria |
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