CAJ | 학술논문

为了在即食杏鲍菇产品加工中应用脉冲强光杀菌技术，试验先确定脉冲强光闪照时间、闪照方式，再分析其对即食杏鲍菇产品色泽、质构影响及对表面染菌的杀灭效果，最后研究脉冲强光辅助热与生物抑菌剂对即食杏鲍菇产品灭菌效果。结果表明，脉冲强光最佳闪照时间是即食杏鲍菇产品2面各闪照20 s ，闪照方式采用先包装再照射；20 s处理即食杏鲍菇的色泽、质构没有显著变化，且可使大肠杆菌、枯草芽孢杆菌、金黄色葡萄球菌杀灭率分别为98.34％、91.42％、98.73％；脉冲强光闪照2面各20 s＋沸水灭菌20 min＋50 mg · kg －1的生物抑菌剂Nisin可使产品60 d后感官品质与菌落总数均符合质量要求。试验为即食杏鲍菇产品生产采取合理的处理参数值提供理论依据。
위료재즉식행포고산품가공중응용맥충강광살균기술，시험선학정맥충강광섬조시간、섬조방식，재분석기대즉식행포고산품색택、질구영향급대표면염균적살멸효과，최후연구맥충강광보조열여생물억균제대즉식행포고산품멸균효과。결과표명，맥충강광최가섬조시간시즉식행포고산품2면각섬조20 s ，섬조방식채용선포장재조사；20 s처리즉식행포고적색택、질구몰유현저변화，차가사대장간균、고초아포간균、금황색포도구균살멸솔분별위98.34％、91.42％、98.73％；맥충강광섬조2면각20 s＋비수멸균20 min＋50 mg · kg －1적생물억균제Nisin가사산품60 d후감관품질여균락총수균부합질량요구。시험위즉식행포고산품생산채취합리적처리삼수치제공이론의거。
In order to apply pulsed light techniques in sterilization for instant Pleurotus eryngii products , a series of experiments were taken firstly to confirm proper flash time and flash mode of the pulsed light ,then to compare its effect on the color and texture of instant products and the sterilization ,finally to study the application with pulse light in assisting to heating and biological bacteriostatic agent on instant Pleurotus eryngii products .The results showed that the best effect of pulsed light was flashing 20 s on both sides of the products and was irradiated after packaging .There were no significant influence of 20 s flash of pulsed light sterilization on the sensorial quality (color ,texture) of instant Pleurotus eryngii ,and killing rate in surface stained Escherichia coli , Bacillus subtilis and Staphylococcus aureus'was 98.34% ,91.42% , 98.73% ,respectively .The products with radiating both sides for 20 s ,then sterilizing 20 min in boiling water and adding Nisin 50 mg · kg-1 ,their shelf life could be lasted for 60 days with qualified sensorial quality and the colony of the products met the quality requirements .The experiments provided theoretical basis in applying pulsed light techniques for processing of instant Pleurotus eryngii products .