脉冲强光对熟地瓜干杀菌效果及品质的影响  

Effects of pulsed light on the sterilization and quality of cooked sweet potato slice

作　　者：江天宝[1] 陆蒸[2] 陆则坚[1] 

机构地区：[1]福建农林大学食品科学学院,福建福州350002 [2]福建省农业科学院生态研究所,福建福州350004

出　　处：《福建农林大学学报（自然科学版）》2007年第2期201-204,共4页Journal of Fujian Agriculture and Forestry University:Natural Science Edition

基　　金：福建省科技厅重大资助项目(2003S003)

摘　　要：脉冲强光可以有效地杀灭熟地瓜干表面污染菌,20 s处理可使大肠杆菌数量降低5个数量级;25 s处理熟地瓜干的感官品质(色泽、气味、质地、味道)没有显著变化;理化品质(总糖含量、蛋白质含量)变化率都不超过0.30%;在3个杀菌工艺参数中,闪照时间对熟地瓜干杀菌效果和理化品质的影响最大.The results were as follows ： pulsed light could reduce bacterium quantity on the surface of cooked sweet potato slice effectively, Escherichia coli decreased by 5 quantity orders with 20 seconds flash of pulsed hght on the surface of cooked sweet potato slice; sterilization had little influence on the sensory organ quality （eolour, odour, texture, taste） of cooked sweet potato slice after 25 seconds flash of pulsed light; the change ratios of physical and chemical quality （total sugar content, protein content） were no more than 0.30% ; the flash time of pulsed light had the strongest influence on the sterilization, physical and chemical quality of cooked sweet potato slice of three affecting factors.

关 键 词：脉冲强光 熟地瓜干 杀菌效果 品质 

分 类 号：TS205.9[轻工技术与工程—食品科学]