| 豆酱微波杀菌工艺 |
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| 引用本文： | 刘丽,迟玉杰,夏宁,毛文颖,张燕燕,姚婉莹,孙波.豆酱微波杀菌工艺[J].食品与发酵工业,2011,37(5). |
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| 作者姓名： | 刘丽 迟玉杰 夏宁 毛文颖 张燕燕 姚婉莹 孙波 |
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| 作者单位： | 1. 东北农业大学食品学院,黑龙江哈尔滨,150030
2. 美国明尼苏达大学,生物质工程系,明尼苏达双城55108 |
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| 基金项目： | 大豆生物学省部共建教育部重点实验室开放基金项目(项目编号:SB08C04) |
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| 摘 要： | 以微波功率、辐照时间和装填量为工艺参数,以菌落总数、大肠菌群为检测指标,研究了豆酱的微波杀菌工艺条件,并与传统巴氏杀菌工艺进行比较,分析了杀菌前后豆酱感官品质和色差值的变化。结果表明:微波功率、杀菌时间与装填量对杀菌效果均有明显影响,豆酱微波杀菌最佳工艺参数为:3 400 W,120 s,100 g/袋。菌落总数减少99.9%,大肠菌群数<3.0 MPN/g,产品符合国家标准。与巴氏杀菌工艺相比,豆酱感官品质尤其是色泽变化更小。
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| 关 键 词： | 豆酱 微波杀菌 菌落总数 感官评价 色泽 |
Study on the Microwave Sterilization Technology of Soybean Paste |
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| Liu Li,Chi Yu-jie,Xia Ning,Mao Wen-ying,Zhang Yan-yan,Yao Wan-ying,Sun Bo.Study on the Microwave Sterilization Technology of Soybean Paste[J].Food and Fermentation Industries,2011,37(5). |
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| Authors: | Liu Li Chi Yu-jie Xia Ning Mao Wen-ying Zhang Yan-yan Yao Wan-ying Sun Bo |
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| Affiliation: | Liu Li1,Chi Yu-jie1,Xia Ning1,Mao Wen-ying1,Zhang Yan-yan1,Yao Wan-ying2,Sun Bo1 1(College of Food Science,Northeast Agricultural University,Harbin 150030,China) 2(Department of Bioproducts and Biosystem Engineering,University of Minnesota,Minneapolis-St Paul 55108,Minnesota,USA) |
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| Abstract: | Microwave technology is applied in sterilization of soybean paste on three main parameters as power,time and net weight.The effects of these parameters are compared by colony forming unit to obtain the optimum microwave sterilization process.Sensory evaluation and color difference of the soybean paste that is microwave sterilized and pasteurized are also tested.The evaluation indicated that three parameters,power,time and net weight all have obvious influence on colony forming unit in the soybean paste.Tech... |
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| Keywords: | soybean paste microwave sterilization colony forming unit sensory evaluation color |
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