为改善鲜湿面条杀菌效果,探索最适用于微波杀菌的预包装方式,对比密封、半封、敞口3种不同预包装方式下微波杀菌对青稞鲜湿面条温度、水分、菌落总数(total plant count,TPC)、色泽、蒸煮品质、质构及糊化热特性的影响。与对照相比,不同预包装微波处理均使面条的温度、硬度、咀嚼性及糊化度升高,水分含量、L*值及TPC降低。微波功率越大,杀菌效率越高;相同微波功率条件下,半封预包装杀菌效果最佳,其中,800 W半封处理1 min后,面条的TPC最低为(66.67±30.55)CFU/g,在37 ℃下保质期延长至60 h,能更有效延缓面条贮藏期的色泽变暗,且对面条的蒸煮和质构品质影响不大。该研究为微波技术在鲜湿面条保鲜中更有效的应用提供了理论指导。
In order to improve the sterilization efficiency of fresh wet noodles, the best prepackaging method for microwave sterilization of noodles was explored. The influences of microwave sterilization on the temperature, moisture content, total plate count (TPC), color, cooking quality and gelatinization thermal characteristics of sealed, semi-sealed and open packed highland barley fresh wet noodles were measured. Compared against the control, microwave treatment with different prepacking methods increased the temperature, hardness, chewiness and gelatinization degree of noodles, while the water content, L* value and TPC decreased. The greater the microwave power, the higher the sterilization efficiency. The semi-sealed pre-packaging had the best sterilization efficiency when the microwave power was constant. The TPC of semi-sealed pre-packed noodles reached the lowest (66.67±30.55) CFU/g after microwaved at 800 W for 1 min, and their shelf life at 37 ℃ extended to 60 h, and the darkening of noodles was also delayed during storage with no obvious adverse effects on the cooking and textural properties observed. This study provides a theoretical guidance for applying microwave technology in preserving fresh wet noodle more effectively.
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