摘要
以鲜食甜玉米为试材,以L*值、水分含量、可溶性固形物含量、菌落总数、感官品质等指标为评判标准,结合充氮保鲜包装,研究121℃反压灭菌时间对鲜食甜玉米贮藏品质变化规律的影响。结果表明:经过反压灭菌充氮包装处理后所得甜玉米常温保藏60d后,灭菌40min处理组鲜食甜玉米菌落总数1.9lgCFU/g,可溶性固形物含量11.3%,L*值65.0,水分含量为63.8%,感官评分23.17分,综合考虑各项指标,该处理组贮藏效果最佳。40 min灭菌处理能有效抑制常温贮藏下鲜食甜玉米的微生物生长,保持鲜食甜玉米的原有品质特性,同时抑制籽粒褐变进程,减缓水分降低和可溶性固形物下降速率。
The effect of 121°C back pressure sterilization time on changes of storage quality of fresh sweet corn was researched with fresh sweet corn as the test material,L^* value,moisture content,soluble solid content(TSS content),total number of bacterial colony and sensory quality as scores,with nitrogen-filled packing.The results showed that after 60 days storage at room temperature,for the group treated by back pressure sterilization for 40 min,the total number of bacterial colony was 1.9lg CFU/g,the soluble solids content was 11.3%,the L^* value was 65.0,the moisture content was 63.8%,and the sensory score was 23.17,which had the best storage effect overall consideration of the indexes.Microbial growth in fresh sweet corn can be effectively inhibited after being sterilized for 40 min and stored at room temperature.The fresh sweet corn maintain the original quality characteristics,and at the same time the browning process of grain is inhibited,and the decrease of water content and TSS content is slow down.
作者
刘海东
李文瀚
李喜宏
刘紫韫
张彪
LIU Hai-dong;LI Wen-han;LI Xi-hong;LIU Zi-yun;ZHANG Biao(Tianjin Gasin-brilliant Fresh Technology Co.,Ltd.,Tianjin 300399;College of Food Engineering and Biotechnology,Tianjin University of Science and Technology,Tianjin 300457)
出处
《粮油食品科技》
2019年第1期46-49,共4页
Science and Technology of Cereals,Oils and Foods
基金
国家科技支撑计划(2015BAD16B00)
国家"十三五"重点研发计划项目(2017YFD0401305)
关键词
鲜食甜玉米
灭菌时间
充氮包装
品质特性
菌落总数
fresh sweet corn
sterilization time
nitrogen-filled packing
quality characteristics
total number of bacterial colony