传统非发酵豆制品贮藏过程中微生物变化及预测模型初建  

Analysis of Microorganisms Change and Development of Predictive Model for the Traditional Non-fermented Bean Products Stored in Various Temperatures

作　　者：陈平[1] 胡洁云[1] 严维凌[1] 林露[1] 李晓蓓[2] 

机构地区：[1]上海市食品研究所,上海200235 [2]上海海洋大学食品学院,上海200306

出　　处：《大豆科学》2012年第5期834-837,841,共5页Soybean Science

基　　金：上海市科学技术委员会应用技术开发专项资金(2010-119)

摘　　要：分析了5、15和25℃3个储存温度下,白豆干和薄百叶的理化指标、微生物指标以及感官变化规律,并以豆干菌落总数建立初级预测模型。结果表明,在储藏过程中白豆干和薄百叶水分、蛋白质、脂肪、挥发性盐基氮含量基本保持不变;储存温度越高,白豆干pH变化越明显,随着时间延长,pH呈明显下降趋势;不同温度的储存过程中变化不明显;白豆干和薄百叶在不同储藏温度下的菌落总数变化趋势相同,随储藏温度的升高,微生物的生长速率明显上升;5℃条件下,白豆干和薄百叶的货架期不能超过4 d,15℃条件下,白豆干和薄百叶的货架期不能超过1 d;25℃条件下,货架期只有5 h。通过比较线性方程和修正的Gompertz方程建立的初级模型得知,修正的Gompertz方程所得的决定系数R2均超过0.98,模型的可靠性较线性模型高。The changes of water,protein and fat content,TVB-N,aerobic plate count,sensory evaluation of both Dry Soycurd and Baiye stored at 5℃,15℃ and 25℃ were analyzed in this paper and established the primary model for predicting aerobic plate count of the Dry Soycurd.The result showed that the content of water,protein,fat and TVB-N didn’t change much during the storage.The pH value of the Dry Soycurd dropped during the storage and dropped significantly with the temperature rising,meanwhile the pH value of the Baiye didn’t change much during the storage in various temperatures.The microbial growth rate of both Dry Soycurd and Baiye increased significantly when the storage temperature rose.The shelf life of both Dry Soycurd and Baiye was less than 4 d at 5℃,1d at 15℃ and 5 h at 25℃,respectively.Comparison between the modified Gompertz equation and the linear equation showed that the modified Gompertz equation was confident for predicting aerobic plate count of the Dry Soycurd with the R2 over 0.98.

关 键 词：豆制品 微生物变化 预测模型 

分 类 号：TS214[轻工技术与工程—粮食、油脂及植物蛋白工程]