食品与发酵工业 >

2020 , Vol. 46 >Issue 22: 134 - 141

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.022948

生产与科研应用

超高压和热处理酸辣藕丁菜肴品质变化及货架期预测

  • 高悦 ,
  • 江依 ,
  • 赖璐莹 ,
  • 潘思轶 ,
  • 徐晓云 ,
  • 刘凤霞
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  • (华中农业大学 食品科技学院,环境食品学教育部重点实验室,湖北 武汉,430070)
硕士研究生(刘凤霞副教授为通讯作者E-mail:liufxia@mail.hzau.edu.cn)

收稿日期: 2019-12-02

  修回日期: 2020-01-31

  网络出版日期: 2020-12-11

基金资助

国家重点研发计划子课题(2018YFD0400502)

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Quality change and shelf life prediction of hot and sour lotus root dish by high hydrostatic pressure and heat treatment

  • GAO Yue ,
  • JIANG Yi ,
  • LAI Luying ,
  • PAN Siyi ,
  • XU Xiaoyun ,
  • LIU Fengxia
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  • (College of Food Science and Technology,Huazhong Agricultural University,Key Laboratory of Environment Correlative Dietology,Ministry of Education,Wuhan 430070,China)

Received date: 2019-12-02

  Revised date: 2020-01-31

  Online published: 2020-12-11

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摘要

为探究热处理和超高压处理酸辣藕丁杀菌前后以及贮藏过程品质的变化,该试验以莲藕为试验原料,炒制后经2种杀菌方式处理,以色泽和质构特性为理化指标,以菌落总数、大肠菌群和霉菌酵母为卫生指标,并采用恒温加速破坏性试验法确定其货架期。结果表明,2种杀菌方式处理的酸辣藕丁在杀菌前后和贮藏过程中均未检出微生物;杀菌后和贮藏过程中藕丁的总色差ΔE*值增加、L*值减小、a* 值和b*值增加,藕丁的硬度、脆度和紧实度降低;经超高压处理酸辣藕丁在杀菌前后和贮藏过程中的色泽和质构均优于热处理藕丁;经121 ℃/20 min热处理酸辣藕丁菜肴包货架期为560 d,经500 MPa/10 min超高压处理的酸辣藕丁菜肴包货架期为563 d。

关键词： 酸辣藕丁; 超高压; 热杀菌; 品质; 货架期

本文引用格式

高悦 , 江依 , 赖璐莹 , 潘思轶 , 徐晓云 , 刘凤霞 . 超高压和热处理酸辣藕丁菜肴品质变化及货架期预测[J]. 食品与发酵工业, 2020 , 46(22) : 134 -141 . DOI: 10.13995/j.cnki.11-1802/ts.022948

Abstract

In order to explore the quality changes of heat and high hydrostatic pressure (HHP) treatment on hot and sour lotus root before and after sterilization and during storage,lotus root was used as the raw material in this study.After cooking,it was treated by two sterilization methods.The color and texture characteristics were used as physical and chemical indicators.The total number of colonies and the shelf life was determined.The following conclusions were obtained as follows:No microorganisms were detected in the two sterilization methods before and after sterilization and during storage.After sterilization and during storage,the total color difference ΔE*value,the a*value and the b* value were increased,meanwhile the L* value,the hardness,brittleness and compactness of the lotus root were decreased.The color and texture of the hot and sour lotus root treated by high hydrostatic pressure treatment were better than that of the heat treatment.The shelf life of hot and sour lotus root was 560 d after heat treatment at 121 ℃/20 min and 563 d after HHP treatment at 500 MPa / 10 min respectively.

Key words： hot and sour lotus root; high hydrostatic pressure; thermal sterilization; quality; shelf life

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