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中国精品科技期刊2020
周智宇, 罗正娅, 高晴, 和劲松. 微酸性电解水杀菌工艺优化及对云南鲜米线贮藏品质影响[J]. 食品工业科技, 2021, 42(1): 204-210. DOI: 10.13386/j.issn1002-0306.2020030389
引用本文: 周智宇, 罗正娅, 高晴, 和劲松. 微酸性电解水杀菌工艺优化及对云南鲜米线贮藏品质影响[J]. 食品工业科技, 2021, 42(1): 204-210. DOI: 10.13386/j.issn1002-0306.2020030389
ZHOU Zhi-yu, LUO Zheng-ya, GAO Qing, HE Jin-song. Optimization of the Sterilization Process of Slightly Acidic Electrolyzed Water and Its Effect on the Storage Quality of Yunnan Fresh Rice Noodles[J]. Science and Technology of Food Industry, 2021, 42(1): 204-210. DOI: 10.13386/j.issn1002-0306.2020030389
Citation: ZHOU Zhi-yu, LUO Zheng-ya, GAO Qing, HE Jin-song. Optimization of the Sterilization Process of Slightly Acidic Electrolyzed Water and Its Effect on the Storage Quality of Yunnan Fresh Rice Noodles[J]. Science and Technology of Food Industry, 2021, 42(1): 204-210. DOI: 10.13386/j.issn1002-0306.2020030389

微酸性电解水杀菌工艺优化及对云南鲜米线贮藏品质影响

Optimization of the Sterilization Process of Slightly Acidic Electrolyzed Water and Its Effect on the Storage Quality of Yunnan Fresh Rice Noodles

  • 摘要: 为优化微酸性电解水(Slightly Acidic Electrolyzed Water,SAEW)对鲜米线杀菌工艺条件,探明其对米线储藏过程品质变化规律;以微酸性电解水处理温度、处理时间与料液比为自变量,鲜米线表面微生物杀灭对数值为响应值,应用响应面法优化其最佳处理条件。以最佳处理参数处理鲜米线,以无菌水处理样品作为对照组(CK),两组样品均置于27℃恒温箱中储藏,定期测定其表面菌落总数、含水量、酸度、pH、色差等指标,探讨SAEW处理对鲜米线贮藏品质变化影响。得出其最佳处理条件为,温度21℃、时间15 min、料液比1:16(m:V)。在此工艺条件下计算所得菌落总数死亡数量级的理论值为3.09 lg CFU/g。进行3次验证实验实际平均菌落死亡数量级为(3.01±0.09) lg CFU/g。在此条件下,SAEW处理能有效控制样品表面微生物数量,同时可延缓褐变及总酸度的增加,减少水分含量的丧失,对pH无显著影响。处理后的鲜米线在贮藏储藏48 h后,表面菌落总数为7.46 lg CFU/g,总酸度为0.392 g/100 g,分别低于对照组的8.73lg CFU/g和0.49 g/100 g。色差值为39.73,水分含量0.69,高于对照组的35.57和0.65。pH为4.64。综合表明,SAEW处理野生菌不仅能控制其表面微生物增长量,还能减缓贮藏品质的劣变速度,该结果可为研究微酸性电解水在鲜湿米线加工中的应用提供理论依据。

     

    Abstract: To investigate the optimization of the sterilization process of fresh rice noodles by slightly acidic electrolyzed water(SAEW)and to find out the regularity of quality changes during the storage process of rice noodles. The conditions of SAEW sterilization on fresh rice noodles were optimized by response surface methodology using slightly acidic electrolytic water processing temperature,processing time and ratio of material to liquid as independent values respectively and the order of magnitude of death microorganism as response value. The fresh rice noodles were investigated with the best processing parameters and stored in a 27 ℃ incubator. Periodically determine the total surface colonies,moisture content,total acidity,pH value and color value of the fresh rice noodles during the storage process,and discuss the SAEW treatment. Sterile water treatment was used as control. The optimal processing conditions for SAEW were as follows: Processing temperature of 21 ℃,processing time of 15 min,and material-liquid ratio of 1∶16 (m∶V).Under this technological condition,the theoretical value of the death order of the total number of colonies was 3.09 lg CFU/g. Three verification experiments were carried out and the actual average colony death magnitude was (3.01±0.09) lg CFU/g. Under this condition,SAEW treatment could effectively control the number of microorganisms on the surface of the sample,at the same time delayed browning and increased in total acidity,reduced the loss of moisture content,and had no significant effect on pH.After the storage of fresh rice noodles after treatment,the total number of surface colonies was 7.46 lg CFU/g,and the total acidity was 0.392 g/100 g,which was lower than 8.73 lg CFU/g and 0.49 g/100 g of the control group,respectively. Color value was 39.73 and the water content was 0.69,which was higher than the control group’s 35.57 and 0.65.The pH was 4.64.The results show that the treatment of wild bacteria by SAEW can not only control the growth of microorganisms on the surface,but also slow down the deterioration of storage quality. The results can provide a theoretical basis for studying the application of slightly acidic electrolyzed water in the processing of fresh and wet rice noodles.

     

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