栅栏技术在发酵辣椒保藏中的应用研究
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摘要
为了保藏发酵辣椒,同时保证其风味及口感不被破坏,对发酵辣椒栅栏保藏技术进行研究。通过单因素试验和正交试验考察真空度、脱氢乙酸钠添加量、Nisin添加量、杀菌温度和时间对发酵辣椒保藏性的影响,确定最佳栅栏保藏工艺为脱氢乙酸钠添加量0.02%和Nisin添加量0.02%,抽真空度为0.09 MPa密封后,在75℃条件下处理10 min,此时菌落总数的对数值为2.30,感官评分为95分,总酸度为0.85%。经过该栅栏因子组合处理的产品不仅可以抑制保藏期间微生物的生长,控制产品的继续发酵,而且还有利于保证辣椒的感官品质。
To preserve the fermented chilli and ensure its flavor and taste, the hurdle technology was used in preservation of fermented chilli. The effects of vacuum degree, sodium dehydroacetate addition, nisin addition, and sterilization temperature and time on the preservability of fermented chilli were investigated by single factor tests and orthogonal tests. The optimum hurdle technology for fermented chilli preservation was sodium dehydroacetate addition 0.02%, nisin addition 0.02%, vacuum degree 0.09 MPa, sterilization temperature 75 ℃ and time 10 min. Under the optimal hurdle technology, the logarithm of the total number of colonies was 2.30, the sensory score was 95, and the total acid content was 0.85%. The growth of microorganisms was inhibited and further fermentation was controlled during the period of preservation of the product treated through the hurdle factor combination processing, which benefited for ensuring sensory quality of chili.
To preserve the fermented chilli and ensure its flavor and taste, the hurdle technology was used in preservation of fermented chilli. The effects of vacuum degree, sodium dehydroacetate addition, nisin addition, and sterilization temperature and time on the preservability of fermented chilli were investigated by single factor tests and orthogonal tests. The optimum hurdle technology for fermented chilli preservation was sodium dehydroacetate addition 0.02%, nisin addition 0.02%, vacuum degree 0.09 MPa, sterilization temperature 75 ℃ and time 10 min. Under the optimal hurdle technology, the logarithm of the total number of colonies was 2.30, the sensory score was 95, and the total acid content was 0.85%. The growth of microorganisms was inhibited and further fermentation was controlled during the period of preservation of the product treated through the hurdle factor combination processing, which benefited for ensuring sensory quality of chili.
引文
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[2]ZHANG M,WU J R,LI X,et al.Survey of nitrite in the naturally fermented sour pickled cabbages in northeast of China[J].Adv Mater Res,2013,610-613:409-412.
[3]YOUNG J J,LEE S H,JEON C O.Kimchi microflora:history,current status,and perspectives for industrial kimchi production[J].Appl Microbiol Biot,2014,98(6):2385-2393.
[4]PARK K Y,JEONG J K,LEE Y E,et al.Health benefits of kimchi(Korean fermented vegetables)as a probiotic food[J].J Med Food,2014,17(1):6-20.
[5]陈惠音,杨汝德.超低盐多菌种快速发酵腌菜技术[J].食品科学,1994,15(5):18-22.
[6]LEISTNER L.Basic aspects of food preservation by hurdle technology[J].Int J Food Microbiol,2000,55(1):181-186.
[7]LEISTNER L.Food preservation by combined methods[J].Food Res Int,1992,25(2):151-158.
[8]刘加聪,刘光明,张其标,等.延长软包装熏味鸭翅保质期的方法研究[J].中国食品学报,2017(1):193-200.
[9]魏涯,钱茜茜,吴燕燕,等.栅栏技术在淡腌半干鲈鱼加工工艺中的应用[J].南方水产科学,2017(2):109-120.
[10]王雅玥,郭燕茹,王锡昌,等.栅栏技术对常温蟹酱的品质影响[J].食品与发酵工业,2016(7):114-118.
[11]张根生,姜艳,张毅超,等.冷却肉栅栏保鲜工艺优化[J].食品安全质量检测学报,2015(11):4502-4509.
[12]雷珺,谢超,裘晓华,等.栅栏保鲜技术对脊腹褐虾虾仁制品品质变化的影响[J].浙江海洋学院学报(自然科学版),2015(2):158-161.
[13]张佳敏,王卫,唐仁勇.泡椒凤爪防腐保藏及栅栏因子调控研究[J].食品工业科技,2014(2):291-295.
[14]胡庆兰,余海霞,杨水兵,等.栅栏技术在带鱼制品生产及保鲜中的应用[J].中国食品学报,2014(9):147-156.
[15]GOYENECHE R,ROURA S,SCALA K D.Principal component and hierarchical cluster analysis to select hurdle technologies for minimal processed radishes[J].LWT-Food Sci Technol,2014,57(2):522-529.
[16]HORVITZ S,CANTALEJO M J.Development of a new fresh-like product from'Lamuyo'red bell peppers using hurdle technology[J].Lwt-Food Sci Technol,2013,50(1):357-360.
[17]KHAN I,TANGO C N,MISKEEN S,et al.Hurdle technology:A novel approach for enhanced food quality and safety-A review[J].Food Control,2016,73:1426-1444.
[18]中华人民共和国国家质量监督检验检疫总局,中国国家标准化管理委员会.GB/T 601-2002化学试剂标准滴定溶液的制备[S].北京:中国标准出版社,2002.
[19]王晓兰,靳烨,云战友.包装食品的货架期及其预测方法[J].中国供销商情:乳业导刊,2006(2):35-37.
[20]中华人民共和国国家卫生和计划生育委员会.GB 2760-2014食品添加剂使用标准[S].北京:中国标准出版社,2014.
[21]ZENG X F,LIU J L,BAI W D,et al.Effect of different preservative treatments on microbial control in preserved fruit(Taiwan Wumei)[J].Mod Food Sci Technol,2016,32(6):207-212.
[22]KRIVOROTOVA T,CIRKOVAS A,MACIULYTE S,et al.Nisin-loaded pectin nanoparticles for food preservation[J].Food Hydrocolloid,2016,54:49-56.
[23]中华人民共和国国家卫生和计划生育委员会,国家食品药品监督管理总局.GB4789.2-2016食品微生物学检验菌落总数测定[S].北京:中国标准出版社,2016.
[24]中华人民共和国国家质量监督检验检疫总局.GB/T 12456-2008食品中总酸的测定[S].北京:中国标准出版社,2008.
[25]中华人民共和国卫生部,中国国家标准化管理委员会.GB/T 5009.54-2003酱腌菜卫生标准的分析方法[S].北京:中国标准出版社,2003.