樱桃番茄清洗杀菌工艺优化

清洗杀菌可提高樱桃番茄的食用安全和商业价值,使得樱桃番茄外观口味俱佳、保存期更长、好果质量分数更高,该研究以宁夏樱桃番茄为试验对象,利用多槽自动输送式蔬菜清洗机和次氯酸杀菌消毒制备设备进行清洗和杀菌,通过清洗杀菌试验的测试结果来确定合理的清洗和杀菌工艺参数。试验结果表明:清洗机清洗樱桃番茄单槽喂入量最大值为15kg;清洗用时170s即可达到理想的清洗效果,洗净质量分数可达99.3%;杀菌水有效氯浓度为100μg/mL,消毒时间为85s,可使樱桃番茄表面菌落总数降低1.128个对数值;用有效氯质量100μg/mL次氯酸杀菌水清洗后的果实,在10℃的冷库环境保存下,18d后好果质量分数仍能达到77%。本研究结果可为工业化生产中樱桃番茄清洗杀菌工艺的提供参考。

Optimization on cleaning sterilization processing of cherry tomato

To develop the potential of food safety and commercial value focusing on better appearance and taste,longer storage time and higher good fruits rate,Ning Xia cherry tomatoes were used as materials.The multi-slot automatic-transmission vegetable washing machines and hypochlorite disinfection equipment were applied to clean cherry tomatoes,and the ideal cleaning process parameters were determined by cold preservation experiment.The results showed that the maximum capacity for the vegetable washing machine was 15 kg,the ideal cleaning time was 170 s,under these conditions,the cleaning rate was 99.3%.The sterilization with 100 μg/mL hypochlorite solution for 85 s reduced 1.128 log value of bacterial volume on the surface of cherry tomatoes.With 100 μg/mL hypochlorite-sterilization,the good fruits rate was 77% after stored at 10℃ for 18 days.The study provides a reference for washing sterilization process of cherry tomatoes.