摘要
密封包装市售辣酱在市场流通过程中易发生胀袋,确定辣酱胀袋原因,控制胀袋发生,可延长产品的货架期,同时对同类产品质量控制具有借鉴意义。试验采用快速试纸片法测定胀袋前后辣酱细菌总数、霉菌、酵母菌及大肠菌群近似数变化,排水法测定胀袋体积,感官评价辣酱风味变化,优化辣酱加热处理条件。结果表明：胀袋辣酱细菌总数为4.5×10^5 cfu/mL,是辣酱胀袋的主要原因。采用80℃,10min对原料进行酱灭菌处理,细菌总数下降86.8%,且感官变化不明显,可以有效控制辣酱胀袋。在该条件下处理后的辣酱保质期可延长至1个月。
Chili sauce may produce gas and expand bag during sales process.The reason is analyzed to control bag expanding.The total number of bacteria, mold,yeast and coliform is detected.Sterilization temperature and time are studied to reduce the gas generation.The results show that the total number of bacteria is 4.5×10^5 cfu/mL,which exceeds the national standard.The best condition for sterilization is 80 ℃,10 min,the total mortality of bacteria is 86.8%,and there＇s no significant change of sensory after sterilization.Under such condition,chili sauce samples can be stored at room temperature for one month.
出处
《中国调味品》
CAS
北大核心
2016年第5期11-15,共5页
China Condiment
基金
中国博士后基金资助(2013M531082)
黑龙江省博士后基金资助(LBH-Z11003)
关键词
辣酱
胀袋
杀菌
chili sauce
expanding bag
sterilization
