摘要
以菌落总数、霉菌和酵母菌总数、水分损失率为指标,采用单因素试验和正交实验探讨不同微波功率、微波处理时间、间歇时间和装载量对食用菌菌棒杀菌效果和水分的影响,研究了食用菌菌棒的微波杀菌工艺。结果表明:食用菌菌棒最佳杀菌工艺参数为,微波功率420W,微波处理时间40min,间歇时间3h,装载量50g·dm-3,在该条件下处理的食用菌菌棒杀菌效果良好,水分损失少。
The microwave sterilization process of edible fungus culture rods was studied.The effects of different microwave power,microwave treatment time,intermittent time and loading capacity on the bactericidal effect and water content of edible fungus culture rods were investigated by the single factor and orthogonal test,taking the total number of colonies,the total number of molds and yeasts and the water loss as indexes.The results showed that the optimal bactericidal process parameters of edible fungus culture rods were:microwave power 420 W,microwave treatment time 40 minutes,intermittent time 3 hours,loading capacity 50 g·dm-3.The edible fungus rod treated under this condition had good sterilization effect and less water loss.
作者
朱香澔
段振华
刘艳
黄欣慧
ZHU Xianghao;DUAN Zhenhua;LIU Yan;HUANG Xinhui(School of Food and Bioengineering , Hezhou University , Hezhou , Guangxi 542899;School of Food Science and Technology , Dalian Polytechnic University ,Dalian , Liaoning 116034)
出处
《北方园艺》
CAS
北大核心
2018年第23期143-149,共7页
Northern Horticulture
基金
贺州市科学研究与技术开发计划资助项目(贺科攻1608021)
广西现代食品加工新技术研究岗位创新人才培养示范基地建设资助项目(桂科AD17195088)
广西特聘专家专项资助项目(厅发[2016]21号)
贺州学院院级资助项目(YS201601)
广西壮族自治区人社厅资助项目(厅发[2015]41号)
关键词
食用菌
菌棒
微波
杀菌
edible fungus
culture rods
microwave
sterilization
