高温杀菌对预浸泡豆杆的杀菌效果及品质影响
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摘要
本研究以预浸泡豆杆为研究对象,研究高温杀菌对预浸泡豆杆中微生物的杀灭效果及其品质的影响,以期获得具有良好感官品质和理化品质的产品。结果表明:当温度≥105℃和时间≥10 min时,样品的菌落总数由初始的8.72×108cfu/g减少到50 cfu/g以内,样品的大肠菌群从1.6×105MPN/g减少到3 MPN/g以内,致病菌均未检出。杀菌温度和杀菌时间对预浸泡豆杆中脂肪含量、pH、弹性影响差异不显著(p>0.05),对水分含量、蛋白质、色差、硬度和咀嚼性影响显著(p<0.05),综合微生物、理化指标、色泽、质构的变化结果,经105℃、15 min和110℃、10 min处理后的预浸泡豆杆既能满足产品卫生要求也可以较好的保留产品原有的品质。
The study used pre-soaking soybean gluten as the research objec, the effect of high temperature sterilization on the inactivation of microorganisms and quality in the pre-soaking soybean gluten were studied, in order to achieve better sensory, physicochemical properties of the novel product. The results showed that the colony lump-sum of the sample decreased from 8.72 ×108 cfu/g to 50 cfu/g or less, and coliform bacteria in the sample decreased from 1.6 ×105 MPN/g to 3 MPN/g or below, when the temperature is above 105℃ and the sterilization time is over 10 min. No pathogenic bacteria was detected. Sterilization temperature and time had no significant effect on fat content, pH and springiness(p>0.05), had significant effect on moisture,protein, color and lustre, hardness and chewiness(p<0.05). Comprehensive microorganism, physicochemical index, color and texture change result, it is concluded that 105 ℃ for 15 min, 110℃ for 10 min can effectively maintain the quality, and inactive the microorganism of pre-soaking soybean gluten.
The study used pre-soaking soybean gluten as the research objec, the effect of high temperature sterilization on the inactivation of microorganisms and quality in the pre-soaking soybean gluten were studied, in order to achieve better sensory, physicochemical properties of the novel product. The results showed that the colony lump-sum of the sample decreased from 8.72 ×108 cfu/g to 50 cfu/g or less, and coliform bacteria in the sample decreased from 1.6 ×105 MPN/g to 3 MPN/g or below, when the temperature is above 105℃ and the sterilization time is over 10 min. No pathogenic bacteria was detected. Sterilization temperature and time had no significant effect on fat content, pH and springiness(p>0.05), had significant effect on moisture,protein, color and lustre, hardness and chewiness(p<0.05). Comprehensive microorganism, physicochemical index, color and texture change result, it is concluded that 105 ℃ for 15 min, 110℃ for 10 min can effectively maintain the quality, and inactive the microorganism of pre-soaking soybean gluten.
引文
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Alonso A.A.,Arias-Méndez A.,Balsa-Canto E.,García M.R.,Molina J.I.,Vilas C.,and Villafín M.,2013,Real time optimization for quality control of batch thermal sterilization of prepackaged foods,Food Control,32(2):392-403
Bu Y.F.,Li W.Q.,Xie L.L.,and Zhao L.Z.,2016,Research on quality change of leisure dried tofu during storage,Shipin Yu Jixie(Food and Machinery),32(2):115-118(卜宇芳,李文强,谢灵来,赵良忠,2016,休闲豆腐干贮藏过程中品质变化研究,食品与机械,32(2):115-118)
Chen W.,Shen T.T.,Wu N.,Ma N.,and Wang H.,2014,The study of sensory evaluation and instrumental analysis and its correlation about the texture feature of bean curd cake,Shipin Gongye(The Food Industry),35(6):163-165(陈文,申婷婷,吴娜,马娜,王浩,2014,豆腐干质地特征的感官评价与仪器分析及其相关性研究,食品工业,35(6):163-165)
Chen H.,2015,Study on ultra high pressure sterilization technology and product quality of leisure bean products,Thesis for M.S.,Shaoyang University,Supervisor:Zhao L.Z.,pp.1(陈浩,2015,休闲豆制品超高压杀菌工艺及产品品质研究,硕士学位论文,邵阳学院,导师:赵良忠,pp.1)
Kong B.H.,Li J.,and Liu Q.,2011,Research progress of antioxidant mechanism of maillard reaction products and its influencing factors,Dongbei Nongye Daxue Xuebao(Journal of Northeast Agricultural University),42(11):9-13(孔保华,李菁,刘骞,2011,美拉德反应产物抗氧化机理及影响因素的研究进展,东北农业大学学报,42(11):9-13)
Liang H.,and Dai Z.Y.,2006,Application of texture analyzer in the assessment for food texture,Shipin Yanjiu Yu Kaifa(Food Research and Development),27(4):119-121(梁辉和戴志远,2006,物性分析仪在食品质构测定方面的应用,食品研究与开发,27(4):119-121)
Liu S.L.,Wang C.Y.,and Wang H.,2007,The present situation and development tendency of convenience food in our country,Zhongguo Shipin Tianjiaji(China Food Additives),2(5):131-135(刘树立,王春艳,王华,2007,我国方便食品的现状及发展趋势,中国食品添加剂,2(5):131-135)
Li S.,Chen Q.Q.,Li S.Y.,Han S.,and Ni Y.Y.,2011,Bactericidal effect and kinetics of high hydrostatic pressure on fresh apple juice,Shipin Kexue(Food Science),32(7):43-46(李珊,陈芹芹,李淑燕,韩帅,倪元颖,2011,超高压对鲜榨苹果汁的杀菌效果及动力学分析,食品科学,32(7):43-46)
Li T.,Rui X.,Li W.,Chen,X.,Jiang M.,and Dong M.,2014,Water distribution in tofu and application of T 2 relaxation measurements in determination of tofu's water-holding capacity,Journal of Agricultural and Food Chemistry,62(34):8594-8601
Liu Q.,Zhang M.,Xu B.,Fang Z.,and Zheng D.,2015,Effect of radio frequency heating on the sterilization and product quality of vacuum packaged Caixin,Food and Bioproducts Processing,95:47-54
Ma H.J.,and Ledward D.A.,2004,High pressure/thermal treatment effects on the texture of beef muscle,Meat Science,68(3):347-355
Min J.Q.,ed.,2008,Food Chemistry,China Agricultural University Press,Beijing,China,pp.1(闵建全,主编,2008,食品化学,中国农业大学出版社,中国,北京,pp.1)
Mathys A.,Reineke K.,Heinz V.,and Knorr D.,2009,High pressure thermal sterilization-development and application of temperature controlled spore inactivation studies,High Pressure Research,29(1):3-7
Mahler H.C.,Friess W.,Grauschopf U.,and Kiese S.,2009,Protein aggregation:pathways,induction factors and analysis,Journal of Pharmaceutical Sciences,98(9):2909-2934
Noh E.J.,Park S.Y.,Pak J.I.,Hong,S.T.,and Yun S.E.,2015,Coagulation of soymilk and quality of tofu as affected by freeze treatment of soybeans,Food Chemistry,91(4):715-721
Oey I.,Lille M.,Van Loey A.,and Hendrickx M.,2008,Effect of high-pressure processing on colour,texture and flavour of fruit-and vegetable-based food products:a review,Trends in Food Science and Technology,19(6):320-328
Shao-xiong W.U.,M A.,S I.,Guo S.Y.,and Lin L.I.,2005,Effects of temperatures on Maillard reactions,Food science,26(7):63-66
Tang L.,and Zhang K.W.,2013,Application of high temperature and high pressure sterilization technology in preservation of wuxi dried wheat gluten with pork stuffing,Shipin Gongye(The Food Industry),34(11):102-104(汤力和张开伟,2013,高温高压杀菌技术在无锡肉酿面筋保鲜中的应用,食品工业,34(11):102-104)
Wang C.Y.,2008,Studies on the sensory characteristics of dried bean curd,Thesis for M.S.,Southwestern University,Supervisor:Tong H.R.,pp.1(王春叶,2008,豆干感官品质研究,硕士学位论文,西南大学,导师:童华荣,pp.1)
Wu J.,Zhu F.,and Zhao Y.,2011,Process research on microwave sterilization and vacuum packaging of fragrant dried bean curd,Dadou Kexue(Soybean Science),30(4):697-699(武杰,朱飞,赵颖,2011,五香豆干微波杀菌真空包装加工工艺研究,大豆科学,30(4):697-699)
Yue Q.,and Li C.W.,2007,The factors that affect the heat tolerance of microorganism,Shipin Yanjiu Yu Kaifa(Food Research and Development),28(10):173-175(岳青和李昌文,2007,罐头食品杀菌时影响微生物耐热性的因素,食品研究与开发,28(10):173-175)
Yu P.W.,2010,The influence and application of maillard reaction in food processing,Roulei Yanjiu(Meat Research),24(10):15-19(于彭伟,2010,美拉德反应对食品加工的影响及应用,肉类研究,24(10):15-19)
Ye H.S.,Zhang L.,Wang Y.H.,Piao C.H,.Liu J.M.,Ren D.Y.,Dai W.C.,and Hu Y.H.,2015,Current situation and development trend of traditional soybean processing products,Liangyou Jiagong(Cereals and Oils Processing),(3):40-45(于寒松,张岚,王玉华,朴春红,刘俊梅,任大勇,代伟长,胡耀辉,2015,传统食用豆制品加工现状及发展趋势,粮油加工,(3):40-45)
Zhang G.J.,Wang C.,Liu S.M.,and Li Y.L.,2015,Study on compound preservation technology of dried beancurd sticks without soaking,Zhongguo Tiaoweipin(China Condiment),40(6):94-97(张光杰,王聪,李艳莉,2015,免浸泡腐竹复合保鲜工艺研究,中国调味品,40(6):94-97)
Alonso A.A.,Arias-Méndez A.,Balsa-Canto E.,García M.R.,Molina J.I.,Vilas C.,and Villafín M.,2013,Real time optimization for quality control of batch thermal sterilization of prepackaged foods,Food Control,32(2):392-403
Bu Y.F.,Li W.Q.,Xie L.L.,and Zhao L.Z.,2016,Research on quality change of leisure dried tofu during storage,Shipin Yu Jixie(Food and Machinery),32(2):115-118(卜宇芳,李文强,谢灵来,赵良忠,2016,休闲豆腐干贮藏过程中品质变化研究,食品与机械,32(2):115-118)
Chen W.,Shen T.T.,Wu N.,Ma N.,and Wang H.,2014,The study of sensory evaluation and instrumental analysis and its correlation about the texture feature of bean curd cake,Shipin Gongye(The Food Industry),35(6):163-165(陈文,申婷婷,吴娜,马娜,王浩,2014,豆腐干质地特征的感官评价与仪器分析及其相关性研究,食品工业,35(6):163-165)
Chen H.,2015,Study on ultra high pressure sterilization technology and product quality of leisure bean products,Thesis for M.S.,Shaoyang University,Supervisor:Zhao L.Z.,pp.1(陈浩,2015,休闲豆制品超高压杀菌工艺及产品品质研究,硕士学位论文,邵阳学院,导师:赵良忠,pp.1)
Kong B.H.,Li J.,and Liu Q.,2011,Research progress of antioxidant mechanism of maillard reaction products and its influencing factors,Dongbei Nongye Daxue Xuebao(Journal of Northeast Agricultural University),42(11):9-13(孔保华,李菁,刘骞,2011,美拉德反应产物抗氧化机理及影响因素的研究进展,东北农业大学学报,42(11):9-13)
Liang H.,and Dai Z.Y.,2006,Application of texture analyzer in the assessment for food texture,Shipin Yanjiu Yu Kaifa(Food Research and Development),27(4):119-121(梁辉和戴志远,2006,物性分析仪在食品质构测定方面的应用,食品研究与开发,27(4):119-121)
Liu S.L.,Wang C.Y.,and Wang H.,2007,The present situation and development tendency of convenience food in our country,Zhongguo Shipin Tianjiaji(China Food Additives),2(5):131-135(刘树立,王春艳,王华,2007,我国方便食品的现状及发展趋势,中国食品添加剂,2(5):131-135)
Li S.,Chen Q.Q.,Li S.Y.,Han S.,and Ni Y.Y.,2011,Bactericidal effect and kinetics of high hydrostatic pressure on fresh apple juice,Shipin Kexue(Food Science),32(7):43-46(李珊,陈芹芹,李淑燕,韩帅,倪元颖,2011,超高压对鲜榨苹果汁的杀菌效果及动力学分析,食品科学,32(7):43-46)
Li T.,Rui X.,Li W.,Chen,X.,Jiang M.,and Dong M.,2014,Water distribution in tofu and application of T 2 relaxation measurements in determination of tofu's water-holding capacity,Journal of Agricultural and Food Chemistry,62(34):8594-8601
Liu Q.,Zhang M.,Xu B.,Fang Z.,and Zheng D.,2015,Effect of radio frequency heating on the sterilization and product quality of vacuum packaged Caixin,Food and Bioproducts Processing,95:47-54
Ma H.J.,and Ledward D.A.,2004,High pressure/thermal treatment effects on the texture of beef muscle,Meat Science,68(3):347-355
Min J.Q.,ed.,2008,Food Chemistry,China Agricultural University Press,Beijing,China,pp.1(闵建全,主编,2008,食品化学,中国农业大学出版社,中国,北京,pp.1)
Mathys A.,Reineke K.,Heinz V.,and Knorr D.,2009,High pressure thermal sterilization-development and application of temperature controlled spore inactivation studies,High Pressure Research,29(1):3-7
Mahler H.C.,Friess W.,Grauschopf U.,and Kiese S.,2009,Protein aggregation:pathways,induction factors and analysis,Journal of Pharmaceutical Sciences,98(9):2909-2934
Noh E.J.,Park S.Y.,Pak J.I.,Hong,S.T.,and Yun S.E.,2015,Coagulation of soymilk and quality of tofu as affected by freeze treatment of soybeans,Food Chemistry,91(4):715-721
Oey I.,Lille M.,Van Loey A.,and Hendrickx M.,2008,Effect of high-pressure processing on colour,texture and flavour of fruit-and vegetable-based food products:a review,Trends in Food Science and Technology,19(6):320-328
Shao-xiong W.U.,M A.,S I.,Guo S.Y.,and Lin L.I.,2005,Effects of temperatures on Maillard reactions,Food science,26(7):63-66
Tang L.,and Zhang K.W.,2013,Application of high temperature and high pressure sterilization technology in preservation of wuxi dried wheat gluten with pork stuffing,Shipin Gongye(The Food Industry),34(11):102-104(汤力和张开伟,2013,高温高压杀菌技术在无锡肉酿面筋保鲜中的应用,食品工业,34(11):102-104)
Wang C.Y.,2008,Studies on the sensory characteristics of dried bean curd,Thesis for M.S.,Southwestern University,Supervisor:Tong H.R.,pp.1(王春叶,2008,豆干感官品质研究,硕士学位论文,西南大学,导师:童华荣,pp.1)
Wu J.,Zhu F.,and Zhao Y.,2011,Process research on microwave sterilization and vacuum packaging of fragrant dried bean curd,Dadou Kexue(Soybean Science),30(4):697-699(武杰,朱飞,赵颖,2011,五香豆干微波杀菌真空包装加工工艺研究,大豆科学,30(4):697-699)
Yue Q.,and Li C.W.,2007,The factors that affect the heat tolerance of microorganism,Shipin Yanjiu Yu Kaifa(Food Research and Development),28(10):173-175(岳青和李昌文,2007,罐头食品杀菌时影响微生物耐热性的因素,食品研究与开发,28(10):173-175)
Yu P.W.,2010,The influence and application of maillard reaction in food processing,Roulei Yanjiu(Meat Research),24(10):15-19(于彭伟,2010,美拉德反应对食品加工的影响及应用,肉类研究,24(10):15-19)
Ye H.S.,Zhang L.,Wang Y.H.,Piao C.H,.Liu J.M.,Ren D.Y.,Dai W.C.,and Hu Y.H.,2015,Current situation and development trend of traditional soybean processing products,Liangyou Jiagong(Cereals and Oils Processing),(3):40-45(于寒松,张岚,王玉华,朴春红,刘俊梅,任大勇,代伟长,胡耀辉,2015,传统食用豆制品加工现状及发展趋势,粮油加工,(3):40-45)
Zhang G.J.,Wang C.,Liu S.M.,and Li Y.L.,2015,Study on compound preservation technology of dried beancurd sticks without soaking,Zhongguo Tiaoweipin(China Condiment),40(6):94-97(张光杰,王聪,李艳莉,2015,免浸泡腐竹复合保鲜工艺研究,中国调味品,40(6):94-97)