温度和时间对饼干烘焙过程中微生物和感官品质的影响

Effect of temperature and time on microbes and sensory quality in the process of biscuit baking

通过单因素试验,研究了温度和时间对饼干烘焙过程中微生物和感官品质的影响。结果表明,随着烘焙温度的升高或时间延长,饼干中的微生物量呈下降趋势,同时也影响着产品的感官品质。分析显示烘焙温度或时间对饼干的微生物量呈显著影响。回归方程表明菌落总数、霉菌总数、大肠杆菌、需氧芽孢杆菌、蜡样芽孢杆菌与焙烤温度或时间存在极显著的一元线性关系。温度过低、时间过短,产品未熟,温度过高、时间过长,饼干焦糊严重,感官品质难以接受。为了饼干的安全和品质,焙烤温度及时间选择185℃和15 min为宜。

By single factor experiment, the effects of temperature and time on microbes and sensory quality were discussed in the process of biscuit baking. The results show that microbial biomass of biscuits decreases and the sensory quality of the product is affected with rising of bak- ing temperature or prolonging of baking time. Analysis shows that microbial biomass of biscuits has a significant influence with the baking temperature or time. The regression equations show the amounts of aerobic bacteria, mold, Escheriehia coli, aerobic bacterial spores and Bacillus ce- reus have a extremely significant linear relationship with baking temperature or time. As temper- ature is too low or time is too short, the biscuit is unripe. But when temperature is too high or time is too long, the biscuit seriously burns paste and the sensory quality is hard to accept. For the safety and quality of biscuits, the baking temperature and time are 185 ℃ and 15 rain.