食用菌预制菜的工艺配方研究及保质期预测

Research on Processing Formula of an Edible Fungi Pre-made Dishand Its Shelf-life Prediction

为丰富食用菌预制菜产品种类并解决预制菜储藏和运输的问题,通过运用高温反压式杀菌技术和加速破坏性试验(accelerated shelf-life testing,ASLT),开发出了一种复配型食用菌预制菜配方,并预测了其常温储藏保质期。采用3种食用菌为主要原料制作食用菌配方预制菜,加入猪五花肉、胡萝卜等配料,通过单因素和正交试验优化了其配方组成,获得了感官接受度较高的配方。配方组成为杏鲍菇200 g、香菇150 g、黑木耳50 g、猪五花肉70 g、胡萝卜30 g、香辣酱15 g、食盐1.2 g、蚝油1 g。该配方产品通过真空包装、高温反压式杀菌(121℃,20 min)和加速破坏性试验,预测在20℃下的保质期为195.4 d,满足常温储藏要求。通过对食用菌预制菜生产工艺的研究,证明了常温储藏食用菌预制菜的可行性。

To diversify edible fungi pre-made dishes and address the challenges of storage and transportation,employed high-temperature retort sterilization technology and accelerated shelf-life testing(ASLT)was used to develop a compound edible fungi pre-made dish formula and to estimate its shelf-life at room temperature.The edible fungi pre-made dish formula contains three types of edible fungi as the main ingredients,along with pork belly and carrots.The formula was optimized through single-factor and orthogonal experiments,resulting in a formula that received high sensory acceptance.The formula for this dish includes 200 g Pleurotus eryngii,150 g Lentinus edodes,50 g Auricularia auricula,70 g pork belly,30 g carrots,15 g spicy sauce,1.2 g table salt,and 1 g oyster sauce.The product prepared with this formula was vacuum-packed,high-temperature retort sterilized at 121℃for 20 minutes.It was then subjected to ASLT,and the results showed that it has a predicted shelf-life of 195.4 days at 20℃,which meets the requirements for room temperature storage.Through investigated the production processes of edible fungi pre-made dishes,demonstrated the feasibility of storing edible fungi pre-made dishes at room temperature.