脉冲强光对即食杏鲍菇杀菌工艺研究  

Application of Pulsed Light Technology in Sterilization of Instant Pleurotus eryngii

作　　者：杨艺龙[1] 陈君琛[1] 沈恒胜[1] 吴俐[1] 赖谱富[1] 郑恒光[1] 

机构地区：[1]福建省农业科学院农业工程技术研究所农产品加工中心,福建福州350003

出　　处：《福建农业学报》2015年第4期400-405,共6页Fujian Journal of Agricultural Sciences

基　　金：福建省科技计划项目(2014R1015-11;2014N3001);公益性行业(农业)科研专项经费项目(201303080)

摘　　要：为了在即食杏鲍菇产品加工中应用脉冲强光杀菌技术,试验先确定脉冲强光闪照时间、闪照方式,再分析其对即食杏鲍菇产品色泽、质构影响及对表面染菌的杀灭效果,最后研究脉冲强光辅助热与生物抑菌剂对即食杏鲍菇产品灭菌效果。结果表明,脉冲强光最佳闪照时间是即食杏鲍菇产品2面各闪照20s,闪照方式采用先包装再照射;20s处理即食杏鲍菇的色泽、质构没有显著变化,且可使大肠杆菌、枯草芽孢杆菌、金黄色葡萄球菌杀灭率分别为98.34%、91.42%、98.73%;脉冲强光闪照2面各20s+沸水灭菌20 min+50 mg·kg-1的生物抑菌剂Nisin可使产品60d后感官品质与菌落总数均符合质量要求。试验为即食杏鲍菇产品生产采取合理的处理参数值提供理论依据。In order to apply pulsed light techniques in sterilization for instant Pleurotus eryngii products,a series of experiments were taken firstly to confirm proper flash time and flash mode of the pulsed light,then to compare its effect on the color and texture of instant products and the sterilization,finally to study the application with pulse light in assisting to heating and biological bacteriostatic agent on instant Pleurotus eryngii products.The results showed that the best effect of pulsed light was flashing 20 son both sides of the products and was irradiated after packaging.There were no significant influence of 20 sflash of pulsed light sterilization on the sensorial quality（color,texture）of instant Pleurotus eryngii,and killing rate in surface stained Escherichia coli,Bacillus subtilis and Staphylococcus aureus＇ was 98.34%,91.42%,98.73%,respectively.The products with radiating both sides for 20 s,then sterilizing 20 min in boiling water and adding Nisin 50mg·kg-1,their shelf life could be lasted for 60 days with qualified sensorial quality and the colony of the products met the quality requirements.The experiments provided theoretical basis in applying pulsed light techniques for processing of instant Pleurotus eryngii products.

关 键 词：脉冲强光 即食杏鲍菇 品质 染菌杀灭效果 脉冲强光-热-抑菌剂联合杀菌 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]