脉冲强光对熟地瓜干杀菌效果及品质的影响

Effects of pulsed light on the sterilization and quality of cooked sweet potato slice

脉冲强光可以有效地杀灭熟地瓜干表面污染菌,20 s处理可使大肠杆菌数量降低5个数量级;25 s处理熟地瓜干的感官品质(色泽、气味、质地、味道)没有显著变化;理化品质(总糖含量、蛋白质含量)变化率都不超过0.30%;在3个杀菌工艺参数中,闪照时间对熟地瓜干杀菌效果和理化品质的影响最大.

The results were as follows ： pulsed light could reduce bacterium quantity on the surface of cooked sweet potato slice effectively, Escherichia coli decreased by 5 quantity orders with 20 seconds flash of pulsed hght on the surface of cooked sweet potato slice; sterilization had little influence on the sensory organ quality （eolour, odour, texture, taste） of cooked sweet potato slice after 25 seconds flash of pulsed light; the change ratios of physical and chemical quality （total sugar content, protein content） were no more than 0.30% ; the flash time of pulsed light had the strongest influence on the sterilization, physical and chemical quality of cooked sweet potato slice of three affecting factors.