食品工业科技2016，Vol.37Issue(11)：96-99,4.DOI:10.13386/j.issn1002-0306.2016.11.011
次氯酸钠溶液对鲜毛豆荚清洗杀菌效果的研究
Effect of sodium hypochlorite water solution on the washing sterilization of fresh green soybean pods
摘要
Abstract
The effect of washing concentration of sodium hypochlorite water solution for fresh soybean pods on surface microbial population,tissue electrolyte leakage rate and sensory attribution during cold storage were investigated.The result showed that,sodium hypochlorite water solution can reduce and delay the growth of soybean pods surface microorganisms during the storage time,and the higher concentration the better antibacterial effect,but higher concentration of sodium hypochlorite water solution also might accelerate soybean pods quality fission.250 mg/L free chlorine concentration of acidification sodium hypochlorite as washing solution with polyethylene film packaging and cold storage can extend the shelf life of fresh soybean pods to 31 days.关键词
次氯酸钠/毛豆荚/清洗/杀菌/贮藏Key words
sodium hypochlorite/green soybean pod/washing/sterilizing/storage分类
轻工纺织引用本文复制引用
高佳,朱永清,罗芳耀,袁怀瑜,贺红宇..次氯酸钠溶液对鲜毛豆荚清洗杀菌效果的研究[J].食品工业科技,2016,37(11):96-99,4.基金项目
四川省科技支撑计划项目(2011NZ0095 & 2014NZ0004). （2011NZ0095 & 2014NZ0004）
