红枣干果过热蒸汽杀菌试验研究  

Experiment and Analysis of Dried Jujube Sterilized by Superheated Steam

作　　者：李婷 李晶 徐淑娅 曹建昕 任娜梅 黄小丽[1] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710119

出　　处：《安徽农业科学》2017年第31期86-90,共5页Journal of Anhui Agricultural Sciences

基　　金：陕西师范大学大学生创新创业项目(cx16125);陕西师范大学中央高校基本科研业务费专项(GK201503072)

摘　　要：[目的]减少红枣在杀菌过程中的营养物质损失,提高免洗红枣品质。[方法]研究不同蒸汽温度(130、140、150、160℃)和处理时间(10、20、30、40 s)对于过热蒸汽灭菌红枣干果中菌落总数、VC、还原糖含量的影响,设计了2因素4水平红枣干果过热蒸汽灭菌正交试验,并寻找过热蒸汽杀菌的最优工艺。[结果]经过热蒸汽处理后,红枣表面菌落总数远低国家标准;红枣中VC含量随着杀菌温度的升高而减少,且随着杀菌时间的延长而减少;而还原糖含量虽较未处理时的红枣降低,但是随温度升高含量有明显的增加。通过正交试验确定红枣干果过热蒸汽杀菌最优工艺:温度150℃,杀菌时间10 s。[结论]过热蒸汽技术可在干果杀菌领域推广应用。[ Objective]To reduce the nutrients in the sterilization process of red dates loss,improve the quality of disposable red dats. [ Method] To study the effects of sterilization temperature （130, 140, 150, 160 °C ） and processing time（10 ,20 ,30 ,40 s） on total plate count, the con-tent of Yc and reducing sugar of dried jujube during superheated steam sterilization, and determine optimal process parameters, two-factor, four- level orthogonal experiments of superheated steam sterilized dried jujube were carried out. [Result] Results from this study indicated that, total plate count on dried jujube sterilized by superheated steam was lower than that of national standard; the content of Yc of dried jujube sterilized by superheated steam decreased with the increase of sterilization temperature and processing time; reducing sugar content in sterilized samples in-creased with the increase of processing temperature, however, it was lower than that in untreated sample. Through analyzing the orthogonal ex-periments, optimal sterilization parameters were obtained steam temperature was 150 °C and the processing time was 10 s. [ Conclusion] Super-heated steam technolog}^ has a prospect of application in dried fruits sterilization.

关 键 词：红枣 过热蒸汽杀菌 菌落总数 还原糖 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]