作　　者： ; ; ; ; ; ; ;

机构地区： 东北农业大学食品学院

出　　处： 《食品与发酵工业》 2011年第5期88-91,共4页

摘　　要： 以微波功率、辐照时间和装填量为工艺参数,以菌落总数、大肠菌群为检测指标,研究了豆酱的微波杀菌工艺条件,并与传统巴氏杀菌工艺进行比较,分析了杀菌前后豆酱感官品质和色差值的变化。结果表明:微波功率、杀菌时间与装填量对杀菌效果均有明显影响,豆酱微波杀菌最佳工艺参数为:3 400 W,120 s,100 g/袋。菌落总数减少99.9%,大肠菌群数<3.0 MPN/g,产品符合国家标准。与巴氏杀菌工艺相比,豆酱感官品质尤其是色泽变化更小。 Microwave technology is applied in sterilization of soybean paste on three main parameters as power, time and net weight. The effects of these parameters are compared by colony forming unit to obtain the optimum microwave sterilization process. Sensory evaluation and color difference of the soybean paste that is microwave sterilized and pasteurized are also tested. The evaluation indicated that three parameters, power, time and net weight all have obvious influence on colony forming unit in the soybean paste. Technical parameters for optimization are microwave power of 3400 W, microwave time of 120 seconds and net weight of 100 gram per package. After the process, colony forming unit of sterilized samples decreases by 99.9% , Coli form bacteria is less than 3.0 MPN/g and has good quality according to the Hygienic standard for soybean paste in China. Change in quality of the soybean paste, especially the color, is even less noticeable after pasteurization.

关 键 词： 豆酱 微波杀菌 菌落总数 感官评价 色泽

领　　域： [轻工技术与工程] [轻工技术与工程]