柳青 李淑荣 林少华 王辉 马长路

摘要 [目的]开发轻食沙拉菜产品。[方法]选取芝麻菜、罗勒、苦菊等特菜为主要原料，分别对芝麻风味、微甜风味和微苦风味3种轻食沙拉菜在4 ℃下贮藏5 d后的菌落总数、基本营养成分、维生素和矿质元素进行检测。[结果]3种轻食沙拉菜贮藏5 d后菌落总数均低于可接受限量5.0 lgCFU/g，能够较好地保持其安全品质。芝麻风味沙拉菜VC、烟酸和泛酸含量分别为121.07、4.73和1.23 mg/kg，微苦风味沙拉菜的β-胡萝卜素含量为100.53 mg/kg，显著高于微甜和芝麻风味沙拉菜（P<0.05）;微甜风味沙拉菜富含丰富的钾、镁和铁含量分别为4 054.30、400.73和61.40 mg/kg。[结论]3种轻食沙拉菜钙含量在1 010.00～1 088.43 mg/kg，且能量值均低于1 700 kJ/kg，适合高血压、老年人和运动健身等人群根据膳食需求科学性的选择食用。

关键词 轻食沙拉菜;安全;营养评价

中图分类号 TS201 文献标识码 A

文章编号 0517-6611（2021）17-0158-03

doi：10.3969/j.issn.0517-6611.2021.17.042

Abstract [Objective]In order to develop light-eating salad products.[Method]Arugula，basil，endive and other special vegetables were selected as the main raw materials in order to detect the total number of bacteria，basic nutrients，vitamins and mineral elements of three light salad vegetables with sesame flavor，slightly sweet flavor and slightly bitter flavor after stored at 4 ℃ for 5 days.[Result]The results showed that the total number of colonies of the three kinds of light salad vegetables were lower than the acceptable limit of 5.0 lgCFU/g after storage for 5 days，which could maintain the safety quality of the three kinds of light salad vegetables. The content of vitamin C，niacin and pantothenic acid in sesame flavor salad were 121.07，4.73 and 1.23 mg/kg，respectively. The content of β-carotene in slightly bitter flavor salad vegetables was 100.53 mg/kg，which was significantly higher than that in slightly sweet flavor and sesame flavor salad vegetables（P<0.05）.Slightly sweet flavor salad vegetables was rich in potassium，magnesium and iron（4 054.30，400.73 and 61.40 mg/kg，respectively）. [Conclusion]The calcium content of the three kinds of light salad vegetables were from 1 010.00 to 1 088.43 mg/kg，and the energy value were lower than 1 700 kJ/kg，which were suitable for hypertensive，the elderly and exercise and fitness groups according to the dietary needs of scientific choice of food.

Key words Light salad vegetables;Safety;Nutritional evaluation

随着现代生活节奏的加快和对生活品质的关注，轻食沙拉菜由于符合人们对营养均衡的需求而備受青睐[1]。轻食沙拉菜是以新鲜蔬菜、水果为原料，经原料挑选修整、清洗（去皮）、截切、消毒（护色）、去除表面水等处理，配以沙拉酱等酱汁、熟制动物源性产品（如畜禽肉、水产品）等组合包装，可改变形状但仍保持新鲜状态，密封包装经冷链运输销售而直接入口食用的产品[2]。根据机体的需要平衡多种营养素与能量的摄入、合理饮食是控制或减少与膳食有关疾病及其并发症的重要措施[3]。Han等[4]研究表明，轻食饮食时产生的β-Hydroxybutyrate分子（肝脏中脂肪酸氧化分解的产物）可以减少心血管等疾病的发生。目前市场上的沙拉菜主要为果蔬的混合初级加工，从风味口感和营养方面产品缺乏针对性，未对沙拉菜产品营养成分进行科学分析，难以满足特殊人群的精准膳食需求。……