摘要
为改善杀菌粽的口感,开发出一款品质接近新鲜粽的发芽糙米保鲜粽。在确定发芽糙米适宜添加量的基础上,探究了双氧水喷淋、双氧水喷淋协同脱氧包和双氧水协同乙醇缓释片3种处理工艺对粽子保鲜和感官性质的影响。结果表明:发芽糙米添加量为质量分数51%,粽体颜色适中,结构相对紧致、完整;该糙米添加量下,3种保鲜处理方式均降低粽体菌落总数至10 CFU/g以下,能有效抑制微生物生长,且对粽子的质构特性影响较小。双氧水体积分数为3%时,粽子气味良好且粽叶颜色适中,感官品质较好。因此,优选体积分数3%双氧水对发芽糙米粽进行保鲜处理。在此保鲜工艺条件下,发芽糙米粽在25℃下储藏15 d后,酸价≤3.0 mg/g,过氧化物质量分数≤0.15%,均符合标准;γ-氨基丁酸质量分数在储藏过程中基本保持不变。
To improve the texture of re-sterilized rice dumplings,a novel germinated brown rice dumplings was investigated with a similar quality with the fresh prepared rice dumplings.With defined addition of germinated brown rice,the effects of fresh-keeping treatments,including hydrogen peroxide spray,hydrogen peroxide spray combined with deoxidization package,and hydrogen peroxide spray combined with alcohol sustained-release tablets,on the preservation and sensory properties of the dumplings were evaluated.The results showed that the dumplings prepared with 51%of germinated brown rice had a natural color and relatively intact structure.The three treatments decreased the aerobic plate count of the dumplings below to 10 CFU/g,which significantly inhibited the microorganisms and less impacted on the texture.The rice dumplings exhibited good smell,natural color,and better sensory properties treated with 3%of hydrogen peroxide,which was then preferred as the preservation condition.Processed in this condition and stored at 25℃for 15 days,the acid value of germinated brown rice dumplings was lower than 3.0 mg/g and the peroxide value mass fraction was less than 0.15%,according with the standard.In addition,the content ofγ-aminobutyric acid remained unchanged during storage.
作者
张颖
何健
冯伟
王涛
王韧
于秋生
陈正行
ZHANG Ying;HE Jian;FENG Wei;WANG Tao;WANG Ren;YU Qiusheng;CHEN Zhengxing(National Engineering Laboratory for Cereal Fermentation Technology,Jiangnan University,Wuxi 214122,China;School of Food Science and Technology,Jiangnan University,Wuxi 214122,China)
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2021年第1期51-57,共7页
Journal of Food Science and Biotechnology
基金
国家“十三五”重点研发计划项目(2017YFD0401103,2017YFE0122600)。
关键词
发芽糙米粽
保鲜
双氧水
储藏
germinated brown rice dumpling
fresh-keeping
hydrogen peroxide
storage
