基于模糊数学法评价高温杀菌处理后丹棱冻粑的品质

Quality evaluation of Danling Dongba processed by high temperature sterilization based on fuzzy mathematic method

为延长丹棱冻粑保质期,采用高温杀菌处理充氮包装后的丹棱冻粑,并利用模糊数学综合评价法对高温杀菌处理的样品进行感官综合评定和微生物指标测定,优化获得高温杀菌处理工艺。结果表明:最佳工艺条件为为高温热水温度115℃、杀菌时间10min、降温时间8min。在此条件下,丹棱冻粑的感官品质好,其好赞成比率及较好赞成比率均为44%,总和达到了88%,同时彻底杀灭了丹棱冻粑中致病菌、引起腐败的细菌以及在通常情况下能繁殖的霉菌。丹棱冻粑在阴凉、通风、干燥的贮藏条件下保质期可达120d。

To prolong the shelf life of Danling Dongba,using nitrogen filled packaging after high temperature sterilization,and the samples sensory evaluation and microbiological index by fuzzy comprehensive evaluation method,the optimum conditions of high temperature sterilization treatment process were obtained.The results showed that the optimum conditions for high temperature hot water temperature 115℃,sterilization time 10 min,cooling time 8 min.Under this condition,the sensory quality of Danling Dongba,its good and better approval ratio were both 44%,the total reached 88%,at the same time,the pathogenic bacteria in Danling Dongba,bacteria caused the corruption and fungi were completely killed.In the case of shade,ventilation and dry storage conditions,the shelf life of Danling Dongba was up to 120 d.