马蹄糕杀菌条件优化及贮存期的品质变化

Optimization of Sterilization Conditions of Water Chestnut Cake and Quality Change of Storage Period

马蹄糕是一种老少皆宜的食物,入口甘甜而不腻,但因马蹄糕自身营养物质丰富,导致其成品马蹄糕极易因微生物的生长而出现腐败变质。该研究以现有马蹄糕制备工艺为基础,通过单因素和正交实验,研究不同杀菌温度、时间、防腐剂种类和防腐剂添加量对于马蹄糕抑菌效果及储存品质的影响。杀菌温度110℃,杀菌时间30 min,杀菌效果较好;通过几种防腐剂的筛选,选择脱氢乙酸钠作为马蹄糕的防腐剂;添加0.32 g/kg的脱氢乙酸钠,15 d菌落总数为6363 cfu/g,表明15 d可作为马蹄糕有效贮藏期;进一步对其贮藏过程中品质变化进行探究,在贮藏10 d后ΔE*值明显提升(p<0.05),而15 d后ΔE*值大于2,表明其已出现视觉上的颜色差异;马蹄糕弹性、黏性、内聚性咀嚼性在0~5 d内无显著(p>0.05)变化,而15 d时候质构数据均出现显著性差异(p<0.05);结合微生物生长情况、色泽与质构数据变化,认为现有杀菌条件下马蹄糕的贮藏期为15 d,而0~5 d则为马蹄糕的最佳食用期。该研究可为工业生产马蹄糕产品提供理论和技术支持。

Water chestnut Cake is a favorite food for all ages.It tastes sweet but not greasy.Due to its rich nutrients,horseshoe cake is prone to spoiling as the microorganisms grow.In this study,the single factor and orthogonal experiments were conducted to study the effect of different sterilization temperature,time,preservatives and addition on the antibacterial effect and the quality during storage.The results indicated that when the sterilization condition was set 110℃for 30 min,the sterilization effect was better than other conditions.According to single factor test,sodium dehydroacetate was selected as the preservative for horseshoe cake,and 0.32 g/kg of sodium dehydroacetate was added,the total number of colonies after 15 days of the horseshoe cake was 6363 cfu/g,indicating that the storage period of horseshoe cake could be prolonged to 15 days.Furthermore,the quality changes during storage were explored,after 10 days of storage,theΔE*value increased significantly(p<0.05),and after 15 days,theΔE*value was more than 2,which could be caused a visual color difference.The elasticity,stickiness,cohesive and chewiness of cakes showed no significant changes(p>0.05)from 0~5 days,while the texture storage after 15 days showed significant differences(p<0.05).Combined the growth of microorganisms with the changes in color and texture,it can be concluded that the storage period of horseshoe cake could be prolonged to 15 days,and the best edible period of horseshoe cake should be 0~5 days.This research can provide theoretical and technical support for the industrial production of horseshoe cake products.