巴氏灭菌对生鲜面条品质的影响

本文研究了巴氏灭菌(温度:88、93、98 ℃,时间:4、8、12 min)对包装和未包装生鲜面条菌落总数、色泽、蒸煮品质及质构等特性的影响。研究表明:巴氏灭菌能将生鲜面条菌落总数从105 cfu/g降至102 cfu/g左右。在25 ℃储藏24 h,巴氏灭菌能明显抑制面条的返色,且包装灭菌更优。随处理强度的增加,巴氏灭菌生鲜面条的干物质吸水率均呈下降趋势;未包装生鲜面条的蒸煮损失率降低可达0.51%~1.43%,但包装生鲜面条略有增加。随处理温度的升高和时间的延长,生鲜面条的弹性、回复性及内聚性等与未处理生鲜面条差异不明显,但硬度升高,且均显著高于未处理(5557 g),其中,未包装生鲜面条的硬度相对较低(大部分<6000 g),而包装生鲜面条的硬度较高(均>6100 g)。巴氏灭菌后淀粉糊黏度、溶胀势、溶解度等均低于未处理,且随处理强度增大有下降趋势。综合分析,未包装处理的蒸煮品质优于包装处理,处理强度越弱质构特性越接近未处理组,但是强度越高灭菌效果越好,采用未包装形式于98 ℃灭菌4 min的方式最佳。

Effect of Pasteurization on the Qualities of Fresh Noodles

In this paper,the effects of pasteurization(Temperature:88,93,98 ℃,Time:4,8,12 min)on the total number of bacterial colony,color,cooking qualities and texture properties of packaged and unpackaged fresh noodles were investigated. Results showed that pasteurization could reduce the total number of bacterial colony of fresh noodles from 10~5 cfu/g to 10~2 cfu/g. During the 24 h storage period at 25 ℃,pasteurization could significantly inhibit the color reversion of fresh noodles,and the packaged wass better. With the increasing of treatment intensity,the dry matter water absorption rate of pasteurized fresh noodles showed a downward trend,the cooking loss rate of unpackaged fresh noodles decreased by 0.51%~1.43%,but the packaged increased slightly. With the increasing of treatment temperature and the prolongation of time,the elasticity,recovery and cohesiveness of the fresh noodles were not significantly different from the unpasteurized,but the hardness was increased,and both were significantly higher than the unpasteurized(5557 g). The hardness of unpackaged fresh noodles was relatively low(most<6000 g),while the hardness of the packaged was higher(all>6100 g). After pasteurization,the viscosity,swelling power and solubility of starch paste were lower than the unpasteurized,and there was a downward trend with the increasing of treatment intensity. According to the comprehensive analysis,the cooking quality of the unpackaged noodles was better than the packaged. The treatment strength was weaker,and the texture characteristics of pasteurized noodles were closer to the unpasteurized;but the strength was higher,the sterilization effect was better. An optimal process design for pasteurized noodles under our experimental conditions was obtained at temperature 98 ℃ for time 4 min in an unpackaged form.