食品科学

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脉冲强光对煎饼表面霉菌杀菌效果及风味品质的影响

唐明礼,王 勃,刘 贺,何余堂,惠丽娟,马 涛*   

  1. 渤海大学化学化工与食品安全学院,渤海大学粮油科学与技术研究所,辽宁 锦州 121013
  • 出版日期:2015-03-25 发布日期:2015-03-17
  • 通讯作者: 马 涛

Sterilization of Molds on Pancake Surface by Pulsed Light and Its Effect of Pancake Flavor Quality

TANG Mingli, WANG Bo, LIU He, HE Yutang, HUI Lijuan, MA Tao*   

  1. Grain and Oil Science and Technology Institute of Bohai University, College of Chemistry,
    Chemical Engineering and Food Safety, Bohai University, Jinzhou 121013, China
  • Online:2015-03-25 Published:2015-03-17
  • Contact: MA Tao

摘要:

研究了脉冲强光对煎饼表面霉菌的杀菌效果,利用响应面法优化脉冲强光对煎饼表面霉菌杀菌条件以及电子鼻比较脉冲处理前后煎饼的风味差异。结果表明:脉冲强光可有效杀死煎饼表面的霉菌,脉冲能量500 J、脉冲27 次、脉冲距离10.9 cm的优化条件下,煎饼表面霉菌数量降低可达1.65 个对数值(lgS),将近97.7%的菌体失活。电子鼻不能很好区分脉冲组和对照组间的差异,脉冲强光对煎饼风味影响较小,适用于对煎饼的杀菌。

关键词: 脉冲强光, 煎饼, 霉菌, 杀菌条件, 风味评价

Abstract:

The current study was conducted to evaluate the efficacy of pulsed light (PL) treatment for inactivating molds
on pancakes. The experimental conditions were optimized by response surface methodology, and the flavor of pancake was
compared before and after the treatment using an electronic nose. The molds on pancakes was effectively killed by using
pulsed light. The mold count was reduced by 1.65 (lgS) and approximately 97.7% of the molds were inactivated when 27
pulses were continuously carried out with an energy level of 500 J at a distance of 10.9 cm. Electronic nose was not able to
distinguish between the experimental and control groups very well, indicating that pulsed light had little influence on the
flavor of pancake and was suitable for pancake sterilization.

Key words: pulsed light, pancake, mold, sterilization conditions, flavor evaluation

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