进境美国苜蓿草蒸热处理技术初探
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摘要
为探索蒸热处理应用于进境美国捆包苜蓿草的可行性,本文研究了蒸热处理过程中捆包苜蓿草不同深度内的温度变化,并评估了蒸热处理对苜蓿草外观及主要营养成分的影响。结果表明,从室温29℃开始加热,随着加热时间的延长,热蒸汽从捆包苜蓿草的两端逐渐传递至中心,1 103 min后,捆包苜蓿草内部中心温度可达到56℃;处理后苜蓿草外观颜色变黄,主要营养价值蛋白质含量没有显著变化。
To clarify the feasibility of vapor heat treatment for bundled alfalfa(Medicago sativa L.) imported from America,this study investigated the temperature changes in different depths of alfalfa bale during vapor heat treatment,and evaluated the effect of vapor heat treatment on the appearance and main nutrient content of alfalfa. The results showed that the hot steam is gradually transferred from the two ends of the alfalfa to the center. After 1 103 min,the temperature of the center point in alfalfa can reach to 56℃ from room temperature 29℃. Vapor heat treatment had a significant effect on the color of alfalfa,but had no significant effect on protein content.
To clarify the feasibility of vapor heat treatment for bundled alfalfa(Medicago sativa L.) imported from America,this study investigated the temperature changes in different depths of alfalfa bale during vapor heat treatment,and evaluated the effect of vapor heat treatment on the appearance and main nutrient content of alfalfa. The results showed that the hot steam is gradually transferred from the two ends of the alfalfa to the center. After 1 103 min,the temperature of the center point in alfalfa can reach to 56℃ from room temperature 29℃. Vapor heat treatment had a significant effect on the color of alfalfa,but had no significant effect on protein content.
引文
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[10]GB 5009.5-2016品安全国家标准-食品中蛋白质的测定第3法.
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[4]天津口岸检疫处理近千吨美国输华苜蓿草[EB/OL].2016[2017-02-21].http://www.cqn.com.cn/zj/content/2016-05/28/content_2971554.htm.
[5]天津检验检疫局连续从美国进境苜蓿草中截获检疫性线虫-菊花滑刃线虫[EB/OL].2017[2018-01-21].http://news.foodmate.net/2017/03/422415.html.
[6]辽宁首次在进境美国苜蓿干草中截获害虫谷斑皮蠹[EB/OL].2016[2017-02-21].http://www.sdcy.gov.cn/art/2016/12/7/art_1790_173354.html.
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[10]GB 5009.5-2016品安全国家标准-食品中蛋白质的测定第3法.