摘要
研究不同杀菌方式对竹笋保藏过程中微生物指标及颜色、硬度等感官品质的影响。采用不同工艺条件的巴氏杀菌及高压蒸汽杀菌两种方式对竹笋样品进行处理,通过菌落总数的测定,分析不同杀菌方式对竹笋保藏过程中微生物指标的影响;利用色差仪及质构仪,探究不同杀菌方式对竹笋的颜色、硬度等感官品质的影响。结果表明,不同工艺条件的巴氏杀菌及高压蒸汽杀菌均能有效地杀灭竹笋中的微生物,使其菌落总数在保藏过程中维持在5 CFU/g的水平以下;巴氏杀菌对竹笋颜色及硬度的影响明显优于高压蒸汽杀菌;试验条件下,85℃杀菌16 min的巴氏杀菌工艺对竹笋的微生物及感官综合指标展现出最优的调控效果。
The effects of two different sterilization methods on bamboo shoots＇ microbial indicators and sensory qualities such as color and firmness during the preservation were investigated. Bamboo shoots were sterilized with different sterilization process of pasteurization and autoclaving under different process conditions. The effects of different sterilization methods on bamboo shoots＇ microbial indicators were detected according to the colonies number. Meanwhile, the effects of different sterilization methods on bamboo shoots＇ color and firmness were analyzed by Chromatic meter and Texture Analyzer. The results indicated that both pasteurization and autoclaving with different conditions could kill the microbes in the bamboo shoots effectively and keep the colonies number under 5 CFU/g during the preservation. The impacts of pasteurization on bamboo shoots＇ color and firmness were better than autoclaving significantly. In present study, the pasteurization with 85℃ and 16 min showed the best level of microbial and sensory qualities for bamboo shoots.
出处
《食品工业》
CAS
北大核心
2017年第2期54-58,共5页
The Food Industry
基金
泸州-川大战略创新合作基金资助项目(2014CDLZ-N08)
四川大学创新创业训练计划资助项目(201610610295)
