高温杀菌对低酸性大米果冻质构特性的影响  

Effects of High-temperature Sterilization on the Texture Characteristics of Low-acid Rice Jelly

作　　者：张晓银[1] 李汴生[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品与发酵工业》2012年第7期98-102,共5页Food and Fermentation Industries

基　　金：粤港关键领域突破项目(2009A020700001)

摘　　要：利用反压杀菌技术、无线测温系统,结合TPA质构测定,对低酸性大米果冻的杀菌效果以及质构变化进行了研究。结果表明,对于120 g杯装的大米果冻,当杀菌效果均达到F=3.6 min时,110℃、115℃和121℃下所需的杀菌恒温时间分别为43.9 min、23.4 min和10.9 min。115℃、110℃下所需的杀菌恒温时间分别为121℃下的2.15倍、4.03倍。在各杀菌温度下,低酸性大米果冻的硬度和咀嚼性均随杀菌时间的延长而呈减小趋势。达到同样的商业无菌的杀菌效果(F=3.6 min)时,不同的杀菌条件对果冻各质构特性的影响程度不同,相对于110℃43.9 min和115℃23.4 min,121℃10.9 min的杀菌条件下果冻各质构特性的变化幅度相对较小。而相对于杀菌前,110℃、115℃和121℃杀菌温度下果冻的质构特性:硬度、咀嚼性、回复性、黏聚性、弹性的变化幅度依次减小。总体来看,高温短时杀菌能减小对低酸性大米果冻质构特性的影响。The sterilizing effect of low-acid rice jelly and its texture＇ s changes were analyzedusing anti-pressure sterilization technology, wireless temperature measurement system, and TPA texture measurement. The results showed that the constant temperature times of sterilization under 115℃ and 110℃ are respectively 2.15 times and 4.03 times of the constant temperature time under 121℃ to reach the sterilizing effect when F came up to 3.6 for low-acid rice jelly with 120g capacity, and they were respectively 43.9 rain under 110℃ , 23.4 rain under 115℃, and 10.9min un- der 121%. The hardness and Chewiness of rice jelly were weakened with the extension of time for sterilization under these three temperatures. By experiments, it found that the thermal sensitivity of jelly was different under different sterilization conditions when it achieved commercial sterility （when F came up to 3.6）. Compared to the sterilization conditions of 43.9 min under 110℃ and 23.4min under 115 ℃ , the degree of the changes in textural properties of jel- ly was relatively the least under the sterilization conditions of 10.9min under 121℃ when F value reached 3.6 min. Relative to the state before sterilization, the degree of the changes of hardness, chewiness, resilience, cohesiveness, springiness was reduced in turn. In general, it was found that sterilization at high temperature for short time could re- duce the influence on textural properties of jelly.

关 键 词：杀菌 低酸性 果冻 质构特性 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]