Sterilizing method of cherries
A cherry, acid electrolyzed water technology, applied in food preservation, fruit and vegetable preservation, food science and other directions, can solve problems such as non-compliance, and achieve the effect of alleviating safety problems, good physical and chemical properties, and low mass production
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Embodiment 1
[0040] In this embodiment, the bactericidal effect of low-concentration acidic electrolyzed water on pure bacterial liquid is firstly described, including the following steps:
[0041] 1) Bacterial solution preparation: Escherichia coli ATCC 25922 and Listeria innocua ATCC 33090 were respectively inoculated in tryptic soybean medium (TSB) and tryptic soybean medium (TSBYE) containing 0.6% yeast extract, at 37 Cultivate for 24 hours at ℃, so that the concentration of bacterial cells is about 10 9 CFU / mL, and then repeated centrifugation three times under the centrifugation conditions of 8200×g, 10min, 20°C, and the cells were washed with phosphate buffer saline (phosphate buffer saline, pH 7.2) to obtain a concentration of 10 9 CFU / mL of E. coli and Listeria suspensions.
[0042] 2) Preparation of low-concentration acidic electrolyzed water: The electrolyzed water described in this manual can be an aqueous solution formed by electrolysis of 0.9% (w / v) sodium chloride. The acid...
Embodiment 2
[0050] This embodiment makes an explanation to the effect of the low-concentration acidic electrolyzed water on the bactericidal treatment of cherries, including the following steps:
[0051] 1) Raw material selection: buy fresh ripe organic cherries in the market as raw materials, which are required to be basically the same in size and weight, without defects such as physical damage.
[0052] 2) Pre-treatment: Because the cherries in the applicant's area are all imported, basic sterilization treatment should have been carried out in the post-harvest circulation process, so in order to test the bactericidal effect of the inventive method, the target bacteria inoculation of cherries will be carried out in the later stage. After the purchased cherries are washed with water and pre-cooled by spray-type small fruit pre-cooler equipment, use a paper towel dipped in 70% alcohol to gently wipe the surface of the fruit to remove impurities and possible residual background bacteria. Pr...
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