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冻干即食香菇生产工艺过程微生物控制研究 被引量:3

Microorganism Control in Freeze-drying Mushroom Machining Process
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摘要 优选冻干即食调味香菇工艺过程中保证其安全性的最佳条件。在工艺过程中关键步骤设置多组数据并进行试验,检测细菌总数和大肠菌群数,检测结果结合SPSS软件对其进行单因素方差分析或多因素方差分析。冻干即食香菇工艺过程最佳工艺条件为:原材料应用采收不超过6h或采收后在4℃一7℃下冷藏不超过24h无机械伤,无异味,质地丰满的香菇,杀菌用质量分数为150mg/kg的NaCl0溶液浸泡15min,烫漂温度97℃时间5min,预冻结温度为-35℃,搁板温度为95℃,真空度为30-40Pa。根据试验得到最佳工艺条件能控制细菌总数和大肠菌群数量达到产品安全要求。 To optimize conditions in controlling safety for freeze-dried read-to-eat seasoning shitake mushroom in the machining process. Set up multiple data in the key steps of the process and test them. The number of total bacterial and coliform was measured. The single factor analysis of variance or the multi-factor analysis of variance was used to analyze the test results with SPSS. The best conditions were deter mined: raw material should be harvested no more than 6 h or be refrigerated less than 24 h at 4℃-7℃, they should not be mechanical wounded, without peculiar smell and be texture full. The NaC10 concentration in raw material sterilization process is 150 mg/kg and the time is 15 min. Blanching temperature is 97 ℃, blanching lime is 5 min, freezing temperature is -35 ℃, shelf temperature is 95℃, vacuum degree is 30-40 Pa. According to the optimal process conditions that the number of total bacterial and coliform are under control and meet the product safety production requirements.
出处 《食品工业》 北大核心 2013年第8期51-54,共4页 The Food Industry
基金 广西科技攻关项目(1222012-6)
关键词 冻干即食香菇 冻干工艺过程 安全性 控制 freeze-dried ready-to-eat mushroom freeze-dried process safety control
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