脉冲强光对即食杏鲍菇杀菌工艺研究

杨艺龙; 陈君琛; 沈恒胜; 吴俐; 赖谱富; 郑恒光

doi:10.19303/j.issn.1008-0384.2015.04.016

脉冲强光对即食杏鲍菇杀菌工艺研究

doi: 10.19303/j.issn.1008-0384.2015.04.016

福建省农业科学院农业工程技术研究所农产品加工中心,福建福州,350003

基金项目:

公益性行业(农业)科研专项经费项目(201303080)

福建省科技计划项目(2014R1015-11,2014N3001)

详细信息

中图分类号: TS219
计量
- 文章访问数: 150
- HTML全文浏览量: 48
- PDF下载量: 1
- 被引次数: 0
出版历程
- 收稿日期: 2015-01-13
- 刊出日期: 2015-04-18

Application of Pulsed Light Technology in Sterilization of Instant Pleurotus eryngii

Agricultural Product Processing Research Centre,Fujian Academy of Agricultural Science

摘要

摘要: 为了在即食杏鲍菇产品加工中应用脉冲强光杀菌技术,试验先确定脉冲强光闪照时间、闪照方式,再分析其对即食杏鲍菇产品色泽、质构影响及对表面染菌的杀灭效果,最后研究脉冲强光辅助热与生物抑菌剂对即食杏鲍菇产品灭菌效果。结果表明,脉冲强光最佳闪照时间是即食杏鲍菇产品2面各闪照20s,闪照方式采用先包装再照射;20s处理即食杏鲍菇的色泽、质构没有显著变化,且可使大肠杆菌、枯草芽孢杆菌、金黄色葡萄球菌杀灭率分别为98.34%、91.42%、98.73%;脉冲强光闪照2面各20s+沸水灭菌20 min+50 mg·kg-1的生物抑菌剂Nisin可使产品60d后感官品质与菌落总数均符合质量要求。试验为即食杏鲍菇产品生产采取合理的处理参数值提供理论依据。
- 脉冲强光 /
- 即食杏鲍菇 /
- 品质 /
- 染菌杀灭效果 /
- 脉冲强光-热-抑菌剂联合杀菌
Abstract: In order to apply pulsed light techniques in sterilization for instant Pleurotus eryngii products,a series of experiments were taken firstly to confirm proper flash time and flash mode of the pulsed light,then to compare its effect on the color and texture of instant products and the sterilization,finally to study the application with pulse light in assisting to heating and biological bacteriostatic agent on instant Pleurotus eryngii products.The results showed that the best effect of pulsed light was flashing 20 son both sides of the products and was irradiated after packaging.There were no significant influence of 20 sflash of pulsed light sterilization on the sensorial quality(color,texture)of instant Pleurotus eryngii,and killing rate in surface stained Escherichia coli,Bacillus subtilis and Staphylococcus aureus' was 98.34%,91.42%,98.73%,respectively.The products with radiating both sides for 20 s,then sterilizing 20 min in boiling water and adding Nisin 50mg·kg-1,their shelf life could be lasted for 60 days with qualified sensorial quality and the colony of the products met the quality requirements.The experiments provided theoretical basis in applying pulsed light techniques for processing of instant Pleurotus eryngii products.
- pulsed light /
- instant Pleurotus eryngii /
- quality /
- sterilization effect /
- combined sterilization in pulsed light-heat-bacteriostatic agent

HTML全文

参考文献(24)

[1]	陈健凯,林河通,林艺芬,等.基于品质和能耗的杏鲍菇微波真空干燥工艺参数优化[J].农业工程学报,2014,30(3):277-284.
[2]	张化朋,张静,南征,等.杏鲍菇多糖WPP2的结构表征及抗肿瘤活性[J].高等学校化学学报,2013,34(10):2327
[3]	仲山民,林芬,陆凌红,等.香辣型杏鲍菇风味即食产品的加工[J].食品工业,2013,34(5):111-113.
[4]	刘凌岱,王希,周谢,等.杏鲍菇脯的加工工艺研究[J].安徽农业科学,2012,40(4):2301-2303.
[5]	蒙健宗,马少敏.杏鲍菇中海藻糖和多糖含量分析[J].食品工业科技,2011,32(8):174-175.
[6]	YUUICHI U,YEUNHWA G,MAKOTO O,et al.Antitumor effect of trehalose on Sarcoma 180in ICR mice[J].Journal of Applied Glycoscience,2005,52(4):367-368.
[7]	张天翼.杏鲍菇灌肠工艺配方的研究[J].安徽农业科学,2010,38(14):7520-7521.
[8]	裴斐,王敏,刘凌岱,等.即食杏鲍菇片真空低温脱水工艺[J].食品科学,2011,32(8):167-171.
[9]	孟敏,张慜,翟广华.蘑菇酱加工条件及其风味[J].食品与生物技术学报,2012,31(3):1673-1689.
[10]	刘凌岱,王希,周谢,等.杏鲍菇脯的加工工艺研究[J].安徽农业科学,2012,40(4):2301-2303.
[11]	陈君琛.一种利用杏鲍菇菇头加工即食休闲食品的方法[P].中国专利:CN102742825A,2012-10-24.
[12]	陈君琛.一种利用脉冲强光处理制备半干型杏鲍菇的方法[P].中国专利:CN103190604A,2013-07-10.
[13]	江天宝,曹玉兰,陆蒸,等.脉冲强光对烤鳗的杀菌效果及感官品质的影响[J].农业工程学报,2006,22(12):200-203.
[14]	WEKHOF A,TROMPETER I J,FRANKEN O.Pulsed UV Disintegration,a New Sterilization Mechanism for Broad Packaging and Medical Hospital Applications,Proceedings of the First International Congress on UV Technologies[C]//Washington DC,USA,2001.
[15]	袁勇军,唐敏,陈伟,等.脉冲强光对连续流动状态下黄酒杀菌效果及品质的影响[J].中国酿造,2011,(1):71-74.
[16]	韩艳秋,胡梦坤,崔超,等.脉冲强光技术在食品加工中的应用[J].农业科技与装备,2013,(8):62-63.
[17]	MARQUENIE D,GEERAERD A H,LAMMERTYN J,et al.Combinations of pulsed white light and UV-C or mild heat treatment to inactivate conidia of Botrytis cinema and Monilia fructigena[J].International Journal of Food Microbiology,2003,85:185-196.
[18]	JUN S,IRUDAYARAJ J,DEMIRCI A,et al.Pulsed UVlight treatment of corn meal for inactivation of Aspergillus niger spores[J].International Journal of Food Science&Technology,2003,38(8):883-888.
[19]	KRISHNAMURTY K,DEMIRCI A,IRUDAYARAJ J.Inactivation of Staphylococcus aureus by pulsed UV-light sterilization[J].Journal of Food Protection,2004,67(5):1027-1030.
[20]	刘昕,马涛,王勃,等.脉冲强光对面包表面霉菌杀菌效果的研究[J].食品科技,2014,(3):116-120.
[21]	王勃,刘昕,马涛,等.响应面法优化脉冲强光对面包表面细菌的杀菌工艺[J].食品科学,2014,35(18):74-77.
[22]	唐明礼,王勃,刘贺,等.脉冲强光对煎饼中细菌的杀菌效果的研究[J].食品工业科技,2014,(8):272-275.
[23]	唐明礼,王勃,刘贺,等.响应面优化脉冲强光对煎饼表面大肠杆菌的杀菌效果[J].食品科学,2014,35(16).
[24]	王鑫垚,马涛,王勃,等.响应面法优化脉冲强光杀灭干豆腐大肠杆菌条件的研究[J].食品工业科技,2014,(18):306-309.