摘要:
为了提高产品的食用安全性,使其符合食品卫生标准。本文利用催化式红外辐射技术对含菌量超标的香葱进行杀菌,考察了单板和双板两种加热模式下不同温度对香葱微生物的杀菌效果。红外处理通过单板加热香葱表面温度至50、60、70、80、90 ℃,双板加热香葱表面温度至60、70、80、90 ℃杀菌。处理后对样品菌落总量、大肠菌群、水分含量、色泽、维生素C的含量进行了分析。研究表明:单板模式下香葱温度80、90 ℃杀菌3 min,双板模式下香葱温度60、70、80、90 ℃杀菌1 min,样品表面剩余菌落总数<5 lg CFU/g,大肠菌群<100 MPN/g,可以满足减菌要求。杀菌同时可去除香葱12.16%~25.79%的水分(湿基)。单板60、90 ℃,双板60、70、80、90 ℃处理后未引起香葱色泽显著性差异。单、双板模式杀菌后维生素C含量在8.20~16.06 mg/100 g之间,维生素C保留率可达79.7%。综上所述,经不同模式催化式红外辐射后的香葱能够在减菌的同时保持色泽和较多的维生素C含量。处理条件为:单板模式下80、90 ℃处理3 min,双板模式下60、70、80、90 ℃处理1 min。
关键词:
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红外辐射
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杀菌
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香葱
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色泽
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维生素C
Abstract:
In order to improve the food safety of the products and make them meet the food hygiene standards. A catalytic infrared radiation technology was used to sterilize chives with excessive bacteria content. The sterilization effect of two heating modes(single-and double plates)on chives was investigated. The surface temperatures of chives were heated by single board to 50,60,70,80 and 90 ℃. Then the surface temperatures of chives was heated by double plates to 60,70,80 and 90 ℃. After treatments,the total bacterial content,Escherichia coli number,water content,color and vitamin C content of the samples were analyzed. The results showed that after treated with single plate mode at 80 and 90 ℃ for 3 min,double plate mode at 60,70,80 and 90 ℃ for 1 min,the total number of remaining colonies on the surface of samples was less than 5 lg CFU/g and the E. coli number was less than 100 MPN/g,which could meet the bactericidal reduction requirements. Moisture(w.b.)of 12.16%~25.79% was removed from the chives. There was no significant difference in chives color after treated by single plate at 60 and 90 ℃ and double plates at 60,70,80 and 90 ℃. After treatments,the vitamin C content was 8.20~16.06 mg/100 g,with retention rate of 79.7%. In conclusion,chives irradiated by catalytic infrared radiation of different modes can maintain color and more vitamin C content while reducing bacteria. The treatment conditions were as follows:single plate treatment at 80 and 90 ℃ for 3 min,double plates treatment at 60,70,80 and 90 ℃ for 1 min.
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