变温杀菌对改善卤豆干品质影响的研究
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摘要
采用不同组合的变温杀菌方式对样品进行处理,同时以高温高压杀菌和复合杀菌(微波900 W,3 min和95℃,30 min)为对照,对杀菌后卤豆干的感官、质构、色泽、微生物及挥发性盐基氮(TVBN)、货架期等指标进行测定。结果显示:采用95℃、5 min,106℃、10 min,121℃、15 min的变温杀菌工艺可达到较理想的杀菌效果,同时改善卤豆干的感官、质构、色泽指标,保温试验中微生物及TVBN指标均在国标允许范围内。
Stewed bean curd were treated by different combinations of temperature-changing sterilization methods, at the same time, high temperature and high pressure sterilization and compound sterilization(microwave 900 W, 3 min and 95 ℃, 30 min) were used as control. Sensory, texture, color, microbial and volatile nitrogen(TVBN), shelf life and other indicators were measured. The results showed that 95 ℃ for 5 min, 106 ℃ for 10 min and 121 ℃ for 15 min could achieve better bactericidal effect. Meanwhile, the sensory, texture and color indexes of the stewed bean curd were improved,and the microbiological indexes and TVBN in the heat preservation test were within the allowable range of the national standard.
Stewed bean curd were treated by different combinations of temperature-changing sterilization methods, at the same time, high temperature and high pressure sterilization and compound sterilization(microwave 900 W, 3 min and 95 ℃, 30 min) were used as control. Sensory, texture, color, microbial and volatile nitrogen(TVBN), shelf life and other indicators were measured. The results showed that 95 ℃ for 5 min, 106 ℃ for 10 min and 121 ℃ for 15 min could achieve better bactericidal effect. Meanwhile, the sensory, texture and color indexes of the stewed bean curd were improved,and the microbiological indexes and TVBN in the heat preservation test were within the allowable range of the national standard.
引文
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[3]ANSORENAMR,SALVADORI VO.Optimizationofthermal processingofcannedmussels[J].FoodScienceand Technology International, 2011, 17(5):449-458.
[4]马永强,韩春然,刘静波.食品感官检验(第一版)[M]北京:化学工业出版社, 2005.
[5]谢丽娟,张月团,王洪娟,等.即食五香豆干生产工艺的优化[J].中国调味品, 2011, 36(7):89-92.
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[8]袁春红,张庆,向文良,等.豆腐干优势腐败菌的分离鉴定及腐败特性分析[J].食品科技, 2014,39(1):312-316.
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