为获得品质高、口感好的酸菜干制品,采用微波真空冷冻干燥技术对新鲜酸菜进行脱水处理,研究微波功率、真空度和铺料层厚度对酸菜品质及微生物活性的影响。当微波功率为350 W、真空度为200 Pa、铺料层厚度为1层(2 mm)时,酸菜的颜色较亮,色差最小,维生素C含量最高,pH值较低,乳酸含量较高,感官评分最高。此时微观结构下酸菜的组织细胞皱缩最小,排列最整齐,结构保存最为完整;微生物指标测试表明,当微波功率为350 W,真空度为100 Pa,铺料层厚度为1层(2 mm)时,对酸菜中的乳酸菌和酵母菌影响较小,活菌数保留最多。该研究为酸菜微波真空冷冻干燥应用及工艺优化提供了理论依据。
In order to obtain dried sauerkraut products with high quality and good taste, microwave vacuum freeze-drying technology was used for the dehydration of fresh sauerkraut. The impact of microwave power, pressure and the thickness of materials on the product characteristics and microbial viability of sauerkraut were studied. The viability of lactic acid bacteria, yeast and aerobic bacteria on the sauerkraut after dehydration were evaluated. The results showed that the product with a thickness of 2 mm, dehydrated under the vacuum pressure of 200 Pa, at the microwave power of 350 W, had the negligible color change, the highest vitamin C content, the best taste and the less microstructure changes, along with moderate pH and lactic acid content. The highest survival rates of both lactic acid bacteria and yeast were found at the microwave power of 350 W, the vacuum pressure of 100 Pa and 2 mm of materials thickness. These findings are applicable to exploring the optimal production of dehydrated sauerkraut in food industry.
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