肉类研究
肉類研究
육류연구
Meat Research
2015年
11期
15-18
,共4页
蔡丹%张大力%盛悦%宫田娇%原秀玲%文超婷%刘景圣
蔡丹%張大力%盛悅%宮田嬌%原秀玲%文超婷%劉景聖
채단%장대력%성열%궁전교%원수령%문초정%류경골
牛肚%超声波清洗%工艺优化
牛肚%超聲波清洗%工藝優化
우두%초성파청세%공예우화
bovine tripe%ultrasonic cleaning%process optimization
以牛肚为主要原料,研究不同超声波功率、清洗时间和清洗温度对牛肚洁净度和菌落总数的影响,优化超声波清洗牛肚的工艺条件。结果表明:在超声波功率为350 W,超声波清洗时间为30 min,清洗温度为25℃的工艺条件下,牛肚的洁净度和菌落总数分别为0.93±0.26和(5.04±1.53)(lg(CFU/g)),达到最佳清洗效果。
以牛肚為主要原料,研究不同超聲波功率、清洗時間和清洗溫度對牛肚潔淨度和菌落總數的影響,優化超聲波清洗牛肚的工藝條件。結果錶明:在超聲波功率為350 W,超聲波清洗時間為30 min,清洗溫度為25℃的工藝條件下,牛肚的潔淨度和菌落總數分彆為0.93±0.26和(5.04±1.53)(lg(CFU/g)),達到最佳清洗效果。
이우두위주요원료,연구불동초성파공솔、청세시간화청세온도대우두길정도화균락총수적영향,우화초성파청세우두적공예조건。결과표명:재초성파공솔위350 W,초성파청세시간위30 min,청세온도위25℃적공예조건하,우두적길정도화균락총수분별위0.93±0.26화(5.04±1.53)(lg(CFU/g)),체도최가청세효과。
The process optimization for the ultrasonic cleaning of bovine tripe was carried out by investigating the influence of ultrasonic power, cleaning time and temperature on the cleanliness and total bacterial count (TBC) of bovine tripe. Results showed that the cleanliness and TBC of bovine tripe could be improved effectively by the treatment with an ultrasonic power of 350 W for 30 min at 25℃ to 0.93± 0.26 and (5.04± 1.53) (lg(CFU/g)), respectively.