Study on Sterilization and Preservative Compound of Processed Vegetable

doi:10.3969/j.issn.1673-1689.2012.06.013

Home > Archive>Volume 31, Issue 6, 2012 >640-646. DOI:10.3969/j.issn.1673-1689.2012.06.013

Study on Sterilization and Preservative Compound of Processed Vegetable
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                        10.3969/j.issn.1673-1689.2012.06.013
                    
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In this study,the optimum formula of the processed vegetable for the best sensory evaluation was investigated,and listed as follows:carrot 10%,garlic sprout 17%,lettuce 23%,bean curd 5%,pickled cucumbers 10%,soybean oil 1.5%,salt 0.7%.Furthermore, the antibiosis effect of Nisin and potassium sorbate on the precessed vegetable was studied, which can extend the field of controlling the bacteria,reduce sterilization intensity and the loss of flavor substance.The result shows that;the bacteria can be controlled effectively when the concentration of Nisin and potassium sorbate were 0.08 g/kg and 0.30 g/kg,sterilization conditions reduced to 85℃for 10 min.

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YU Ning, ZHANG Min, WANG Jian-qing. Study on Sterilization and Preservative Compound of Processed Vegetable[J]. Journal of Food Science and Biotechnology,2012,31(6):640-646.

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Online: June 17,2014
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