Low-salt pickling kohlrabi was made from fresh kohlrabi. This paper mainly studied effects of the pasteurization, microwave sterilization and ultrasonic sterilization on the qualities of low-salt kohlrabi. The re-sults showed that: To ensure the low salt kohlrabi with better sensory quality and does not bulge bag in 30 days, the minimum sterilization conditions for pasteurization of 90 ℃, 12 min, 800 W, 70 s for microwave steriliza-tion and 800 W, 65 ℃, 20 min for ultrasonic sterilization. During the storage period of 90 days, the microwave sterilization caused minimal impact on color and sensory quality of low-salt kohlrabi, its brittleness could reach 2750 N, besides, the nitrite concentration was the lowest, only 1.70 mg/kg. The microwave sterilization could be regarded as optimum sterilization method for low-salt kohlrabi under the condition of 800 W, 70 s, which with high efficiency and little influence on the quality of low-salt kohlrabi, has certain potential applications in industrial sterilization.%低盐大头菜由新鲜大头菜腌渍而成.主要研究了巴氏杀菌、微波杀菌和超声波杀菌三种杀菌方式对低盐大头菜品质的影响.试验结果表明:保证低盐大头菜在30 d内不胀袋,且感官品质较好的最低杀菌条件为巴氏杀菌90℃、12 min,微波杀菌800 W、70 s,超声波杀菌800 W,65℃、20 min.在90 d的贮藏期内,微波杀菌对低盐大头菜的色泽、感官品质影响最小,其硬度可达2750 N,亚硝酸盐含量最低,仅为1.70 mg/kg.低盐大头菜的最佳杀菌方式可确定为微波杀菌,杀菌功率800 W,杀菌时间70 s.微波杀菌对低盐大头菜品质影响小,杀菌效率高,在低盐大头菜工业化杀菌上有一定的应用潜力.
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