文献类型：期刊文献

中文题名：灭菌方式对木耳感官品质的影响

英文题名：Effect of Sterilization on Sensory Quality of Auricularia auricular

作者：孔沛筠[1];常雅宁[1];屈咪[1];庄伟[1]

机构：[1]华东理工大学生物工程学院,上海200237

年份：2018

卷号：39

期号：12

起止页码：80

中文期刊名：食品工业

外文期刊名：The Food Industry

收录：北大核心:【北大核心2017】；

语种：中文

中文关键词：木耳;质构分析;灭菌;保脆

外文关键词：Auricularia auricular;texture analysis;sterilization;brittleness

摘要：以木耳为原料,研究了不同泡发条件以及不同灭菌条件对木耳质构、感官与细菌总数的影响。结果表明,与沸水泡发相较,冷水泡发120 min后木耳复水率为88.0%,脆性为178.0 g,柔软性为53.6 g·s^(-1),外形饱满,表面平滑,有弹性,达到较好的复水效果。真空包装后,木耳分别进行沸水浴灭菌、沸水浴-微波灭菌、沸水浴-超声灭菌以及沸水浴-冷水浴交替灭菌。最终通过比较灭菌后木耳脆性、柔软性、细菌总数以及感官效果,确定泡发木耳保鲜工艺:沸水浴灭菌60 min,其间每20 min冰水浴5 min,最后冰水浴10 min。此灭菌工艺可以使木耳保鲜保脆,还可运用于木耳长期储存以及运输。
Auricularia auricular was used as raw material to study the effects of different soaking conditions and different sterilization conditions on the texture, sensory and total bacterial count. The results showed when soaked in cold water for 120 min, the rehydration rate of the Auricularia auricular was 88.0%, the brittleness was 178.0 g, and the softness was 53.6 g·s-1. The appearance was plump, and the surface was smooth and elastic. It suggested that cold-water immersion was better than hot-water. After vacuum packaging, Auricularia auricular was separately sterilized by boiling water bath, boiling water bath-microwave sterilization, boiling water bath-ultrasonic sterilization and boiling water bath-cold water bath alternately. Finally, comparing the brittleness, softness, total number of bacteria, and sensory effects, the fresh-keeping process of foamed Auricularia auricular was determined as follows: boiling water bath sterilization for 60 min, ice bath for 5 min every 20 min, and final ice water bath for 10 min. This sterilization process could keep Auricularia auricular crisp, even in long-term storage and transportation.