摘要
研究了脉冲强光对煎饼表面霉菌的杀菌效果,利用响应面法优化脉冲强光对煎饼表面霉菌杀菌条件以及电子鼻比较脉冲处理前后煎饼的风味差异。结果表明:脉冲强光可有效杀死煎饼表面的霉菌,脉冲能量500 J、脉冲27次、脉冲距离10.9 cm的优化条件下,煎饼表面霉菌数量降低可达1.65个对数值(lg S),将近97.7%的菌体失活。电子鼻不能很好区分脉冲组和对照组间的差异,脉冲强光对煎饼风味影响较小,适用于对煎饼的杀菌。
The current study was conducted to evaluate the efficacy of pulsed light(PL) treatment for inactivating molds on pancakes. The experimental conditions were optimized by response surface methodology, and the flavor of pancake was compared before and after the treatment using an electronic nose. The molds on pancakes was effectively killed by using pulsed light. The mold count was reduced by 1.65(lg S) and approximately 97.7% of the molds were inactivated when 27 pulses were continuously carried out with an energy level of 500 J at a distance of 10.9 cm. Electronic nose was not able to distinguish between the experimental and control groups very well, indicating that pulsed light had little influence on the flavor of pancake and was suitable for pancake sterilization.
出处
《食品科学》
CAS
CSCD
北大核心
2015年第6期220-225,共6页
Food Science
关键词
脉冲强光
煎饼
霉菌
杀菌条件
风味评价
pulsed light
pancake
mold
sterilization conditions
flavor evaluation
