摘要
对软包装笋热杀菌工艺进行了研究。以菌落总数作为评价指标,选择料液比(m笋∶V臭氧水)、臭氧水浓度、处理时间进行单因素试验和正交试验。结果表明,当料液比为1∶8,臭氧水质量分数为4 mg/kg,处理时间为5 min时,减菌化效果最佳;以菌落总数作为评价指标,选择杀菌温度、升温时间、恒温时间进行单因素试验和正交试验。结果表明,当杀菌温度为110℃,升温时间为4 min,恒温时间为15 min时,常压热水喷淋杀菌效果最佳。通过比较该工艺与传统工艺在杀菌后产品的色泽、组织形态和风味,表明采用该工艺灭菌的软包装笋在品质方面均优于传统工艺。
In this paper, the heat sterilization process of soft packing bamboo shoots is researched. Taking colony count as evaluation index, the solid-liquid ratio （bamboo shoots ： ozone water） , concentration of ozone water, treatment time are selected for single factor experiment and orthogonal test. The results show that, when solid-liquid ratio is 1 ： 8 （bamboo shoots ： ozone water） , concentration of ozone water is 4 mg/kg, treatment time is 5 min, the effect of bacteria-reducing is best. Taking colony count as evaluation index, sterilization temperature, temperature rising time, and constant temperature time are selected for single factor experiment and orthogonal test. The results show that, when sterilization temperature is 110 ~C, temperature rising time is 4 min, constant temperature time is 15 min, the effect of hot water spraying sterilization is best. Comparing this process with old process in colour, organization form, and flavor after the sterilization, the results show that this heat sterilization process of soft packing bamboo shoots is superior to the traditional process in the quality.
出处
《农产品加工（下）》
2012年第6期69-73,80,共6页
Farm Products Processing
关键词
笋
臭氧
减菌化
热水喷淋
爆袋率
bamboo shoot
ozone
reducing bacteria
hot water spraying
explosion bags rate
