粮食加工
糧食加工
양식가공
GRAIN PROCESSING
2011年
6期
45-49
,共5页
真空包装%高压蒸汽加热灭菌%糊化度%甘薯品质
真空包裝%高壓蒸汽加熱滅菌%糊化度%甘藷品質
진공포장%고압증기가열멸균%호화도%감서품질
vacuum packaging%high-pressure steam heat sterilization%gelatinization%sweet potatoes quality
主要研究了热杀菌方式、包装与储藏条件对熟制甘薯品质的影响。以经烤箱熟制后的优质甘薯为原料,在不同的热杀菌方式、包装和储藏条件下,对其失重率、感官品质、老化程度和微生物繁殖状况等进行了研究。结果表明,厚度为0.12 mm的真空包装袋对熟制甘薯失重率影响较小,保水性能最佳;熟制甘薯在-18℃冻结储藏60 d时,细菌和霉菌计数仍未超标;在2～4℃冷却储藏9 d的熟制甘薯糊化度较低,淀粉老化程度相对较高。
主要研究瞭熱殺菌方式、包裝與儲藏條件對熟製甘藷品質的影響。以經烤箱熟製後的優質甘藷為原料,在不同的熱殺菌方式、包裝和儲藏條件下,對其失重率、感官品質、老化程度和微生物繁殖狀況等進行瞭研究。結果錶明,厚度為0.12 mm的真空包裝袋對熟製甘藷失重率影響較小,保水性能最佳;熟製甘藷在-18℃凍結儲藏60 d時,細菌和黴菌計數仍未超標;在2～4℃冷卻儲藏9 d的熟製甘藷糊化度較低,澱粉老化程度相對較高。
주요연구료열살균방식、포장여저장조건대숙제감서품질적영향。이경고상숙제후적우질감서위원료,재불동적열살균방식、포장화저장조건하,대기실중솔、감관품질、노화정도화미생물번식상황등진행료연구。결과표명,후도위0.12 mm적진공포장대대숙제감서실중솔영향교소,보수성능최가;숙제감서재-18℃동결저장60 d시,세균화매균계수잉미초표;재2～4℃냉각저장9 d적숙제감서호화도교저,정분노화정도상대교고。
The main subject studies effect of the heat sterilization,packaging and storage conditions on cooked sweet potatoes quality.On a high after oven sweet potatoes as raw materials in different heat sterilization,packaging and storage conditions,and its weight loss,sensory quality,aging,and microbial growth conditions were studied.The results show that the thickness of 0.12 mm vacuum bags of cooked sweet potatoes less impact on weight loss and water retention is best;cooked sweet potatoes had been frozen at-18 ℃ and stored 60 d,the bacteria and mildew counts were not exceeded;cooked sweet potatoes of 2～4 ℃ cooling stored 9 d had lower degree of gelatinization,starch degree of aging was relatively high.
