糖水葡萄罐头葡萄组织软化的原因探析  

A Study on the Factors Caused Softening of Sweet Grape Can

作　　者：励梅芬[1] 张吉红[1] 倪健波[1] 裘迪红[2] 

机构地区：[1]宁波出入境检验检疫局 [2]宁波大学生命科学与生物工程学院,宁波315211

出　　处：《食品与发酵工业》2005年第10期93-96,共4页Food and Fermentation Industries

摘　　要：对3000g/罐糖水葡萄罐头(去皮去籽)葡萄组织软化现象的原因进行了分析研究。研究表明:造成葡萄组织软化是由于生产工艺中的杀菌强度不足,使残存的菌在密闭的罐头中依靠仅存的O2继续生长繁殖,使果胶水解为果胶酸等物质而使葡萄组织软化和少量糊化。试验中分离出4株真菌,经鉴定确认为海枣曲霉(Aspergillusphoenicis)1株、萨氏曲霉(Aspergillussydowii)2株、弗比恩毕赤酵母(Pichiafabianii)1株。并对这4株真菌进行了耐热试验,首次发现其耐热性超出有关文献的报道。并据此提出了新的生产工艺。The factors which caused the tissue softening of peeled and seedless sweet grape were studied. The results showed that survived microorganism which can hydrolyze pectin to pectin acid and caused the grape tissue softening and partial adhesive. Four strains were isolated and identified as Aspergillus phoenicis, Pichia fabianii and 2 strains of Aspergillus sydowii, the resistance to moist heat of 4 strains were tested and found the heat-resistant went beyond what had been reported. A new technical condition was provided in this paper.

关 键 词：葡萄 真菌 组织软化 耐热 控制 

分 类 号：TS295.6[轻工技术与工程—农产品加工及贮藏工程] TS255.1[轻工技术与工程—食品科学与工程]