微波处理对豆腐干杀菌效果及品质的影响

Effect of Microwave Treatment on Sterilization Effect and Quality of Dried Bean Curd

为得到豆腐干微波杀菌处理的最佳工艺参数,以豆腐干为原料,以菌落总数降低对数值、ΔL、Δa、Δb、ΔE、咀嚼性、回复性、弹性、硬度和内聚性为响应值,以微波时间、微波功率、温度为因素,进行Box-Behnken响应面试验;利用因子分析筛选出微波对豆腐干杀菌的特征指标,建立模型,探讨各因素及其交互作用对豆腐干杀菌效果和品质的影响,优化得出最佳工艺参数。结果表明,微波对豆腐干杀菌的特征指标为菌落总数降低对数值、ΔL、咀嚼性及回复性;豆腐干微波杀菌的最佳工艺参数为微波时间70 s、微波功率600 W、温度51℃,该参数下,豆腐干的菌落总数降低对数值为5.17,ΔL值为0.19,咀嚼性为3382.43,回复性为0.27。研究为微波杀菌技术应用于豆腐干的杀菌工艺提供了理论依据和技术指导。

In order to obtain the best process parameters of microwave sterilization of dried bean curd(DBC),the dried bean curd was selected as raw materials,the decreased logarithm value of bacteria,ΔL,Δa,Δb,ΔE,chewiness,resilience,springiness,hardness and cohesiveness of DBC were used as the response value,the microwave time,microwave power and temperature were selected as the factors,the Box-Behnken text were carried out.The characteristic indexe for evaluating the quality of DBC was screened out by factor analysis,and the model was established.The effects of various factors and their interactions on the sterilization effect and quality of DBC were discussed,and the optimal process parameters were optimized.Results the quality characteristic index of DBC was the decreased logarithm value of bacteria,ΔL,chewiness and resilience.The optimum technological parameters of microwave sterilization of DBC were microwave time 70 s,microwave power 600 W and temperature 51℃.Under this condition,the logarithm of the total bacterial count of dried tofu was 5.17 lg(CFU/g),ΔL value was 0.19,chewability was 3382.43 and recoverability was 0.27.This study provides a theoretical basis and technical guidance for the best sterilization technology of microwave sterilization technology applied to DBC.