摘要
该文以鲜银耳为原料,采用单因素结合正交试验的方法,研究超高压技术对银耳菌落总数、多糖得率、复水率和感官品质的影响。单因素试验结果表明,银耳的外缘和中间部位感官品质较好,可作为超高压加工的材料。银耳菌落总数和复水率随压力的上升而降低,在550 MPa下,菌落总数降低至25 cfu/g,而多糖得率与压力呈正相关,最高可达18.64 g/100 g。随着保压时间的延长,感官评分逐渐升高,保压15 min时评分最高,而样品含水量的增加会降低银耳的感官品质。正交优化试验结果表明,超高压加工银耳的最佳工艺条件为压力450 MPa、保压时间15 min、样品含水量80%,其感官评分为70.60,影响超高压加工效果因素的强弱顺序为压力>保压时间>含水量。
Using fresh Tremella fuciformis as the raw material,the effects of ultra-high pressure technology on the total bacterial count,polysaccharide yield,rehydration rate and sensory quality of T. fuciformis were studied using single factor combined with an orthogonal experiment. The results of the single factor test showed that the sensory quality of T. fuciformis at the outer edge and middle part was good and that it could be used as a material for ultra-high pressure processing. The total number of colonies and the rehydration rate of T. fuciformis decreased as the pressure increased. Under 550 MPa,the total number of colonies decreased to 25 cfu/g,while the polysaccharide yield was positively correlated with pressure and increased up to 18.64 g/100 g. With the extension of the holding time,the sensory score increased gradually and the comprehensive score was the highest at15 min. Meanwhile,the increase in the sample water content reduced the sensory quality of T. fuciformis. The results of the orthogonal optimization test showed that the best technological conditions of ultra-high pressure processing of T. fuciformis were pressure of 450 MPa,holding time of 15 min and sample water content of 80%,which yield a sensory score of 70.60. The order of the factors affecting ultra-high pressure processing was that pressure > holding time > water content.
作者
谢娟
张明星
李欢欢
徐学锋
XIE Juan;ZHANG Ming-xing;LI Huan-huan;XU Xue-feng(College of Food Science,South China Agriculture University,Guangzhou 510642,Guangdong,China)
出处
《食品研究与开发》
CAS
北大核心
2022年第1期118-124,共7页
Food Research and Development
基金
广东省自然科学基金项目(2018A030313011)。
关键词
鲜银耳
超高压技术
单因素试验
正交试验
感官评价
fresh Tremella fuciformis
ultra-high pressure technology
single factor test
orthogonal test
sensory evaluation
