摘要
研究了脉冲强光杀灭竹笋制品(玉兰片)表面大肠杆菌的效果以及对玉兰片品质的影响。结果表明:脉冲强光可以有效地杀灭玉兰片表面的染菌,照射20s可使大肠杆菌的数量降低5个数量级;杀菌参数中照射时间因素对玉兰片杀菌效果影响最大;照射25s,玉兰片的感官品质(色泽、气味、质地)没有显著变化,理化品质(蛋白质含量、VC含量、重复率)变化率不超过0.15%。
The effect of pulsed strong light killing Escherichia coli contaminated on surface of bamboo shoots product （dried slices of tender bamboo shoots） and the influence on quality of dried slices of tender bamboo shoots after steril- ization were studied in this paper. Result showed that pulsed strong light reduced bacterium quantity on surface of dried slices of tender bamboo shoots effectively, Escherichia coli was reduced by up to 5 orders of magnitude with radiation for 20 s on surface of dried slices of tender bamboo shoots, the effect of flash radiant time was the most factor than others. Sterilization had little influence on sensory quality （colour, odour, texture） of dried slices of tender bamboo shoots after 25 s radiation of pulsed strong light, and the change ratio of physical chemistry quality （protein content, VC content, repeated rate） were all no more than 0.15%.
出处
《中国食品学报》
EI
CAS
CSCD
2007年第3期101-106,共6页
Journal of Chinese Institute Of Food Science and Technology
基金
福建省林业厅竹业科技开发项目(2001004)
福建省科技厅重大项目(2003S003)
关键词
脉冲强光
竹笋制品(玉兰片)
杀菌
品质
Pulsed strong light Bamboo shoots product （dried slices of tender bamboo shoots） Sterilization Quality
