鲜湿米粉微波处理后的储藏品质变化规律  

Storage Quality Changes of Fresh Wet Rice Noodles After the Microwave Treatment

作　　者：黄永平[1,2] 黄占旺 张敏[2] 万亮 王素贞 陈佳妮[1] 杨鼎超[3] 周明 Huang Yongping;Huang Zhanwang;Zhang Min;Wan Liang;Wang Suzhen;Chen Jiani;Yang Dingchao;Zhou Ming(College of Food Science and Engineering, Jiangxi Agricultural University / Jiangxi Key Laboratory of Natural Product and Functional Food, Nanchang 330045;Nanchang Institute for Food and Drug Control, Nanchang 330038;Department of Forestry, Jiangxi Agricultural University, Nanchang 330045)

机构地区：[1]江西农业大学食品科学与工程学院江西省天然产物与功能食品重点实验室,南昌330045 [2]南昌市食品药品检验所,南昌330038 [3]江西农业大学林学院,南昌330045

出　　处：《中国粮油学报》2018年第6期77-83,共7页Journal of the Chinese Cereals and Oils Association

基　　金：国家自然科学基金(31160337)

摘　　要：为延长鲜湿米粉货架期,研究了微波处理对鲜湿米粉储藏品质的影响,将鲜湿米粉经600 W微波功率处理73 s后,与未经微波处理的对照组一同于28℃储藏。结果表明,鲜湿米粉在储藏过程中感官、含水量、L*值、a*值和蒸煮吸水率总体呈下降趋势,b*值、蒸煮损失率、菌落总数总体呈上升趋势,硬度、弹性、黏聚性和咀嚼性则先增大后减小。对照组储藏36 h时,感官得分较差,仅为42.28,而处理组60 h时为63.57,仍保持较好感官品质;对照组24 h时,蒸煮吸水率和损失率分别为47.98%和2.43%,与处理组60 h时蒸煮品质类似,分别为43.88%和2.76%;对照组12 h时菌落总数达到5.9×106CFU/g,超过标准限量(8.0×104CFU/g),而处理组在36 h时达到7.5×105CFU/g,超过限量要求。综上所述,微波处理在一定程度上能够有效延缓鲜湿米粉储藏品质劣变。In order to extend the shelf-life of the fresh wet rice noodles,the effects of microwave treatment on the storage quality of fresh wet rice noodles was researched. The fresh wet rice noodles were treated with 600 W microwave power for 73 s and were stored at 28 ℃ with the control group without microwave treatment. The results showed that the sensory quality,water content,L＊value,a＊value,and cooking water absorption rate of two experimental groups gradually decreased during the storage. The b＊value,cooking loss rate,aerobic plate count（ APC） of which gradually increased,and the hardness,elasticity,cohesiveness and chewiness of which increased firstly and then decreased with time. The control group stored for 36 h had lower sensory score of only 42. 28,while the treatment group stored for 60 h still maintained high sensory score of 63. 57. In addition,the control group stored for 24 h had low cooking absorption rates of 47. 98% and cooking loss rates of 2. 43%,and the treatment group stored for 60 h had the cooking quality（43. 88%,2. 76%,respectively） similar to the control group stored for 24 h. Meanwhile,the APC of the control group stored for 12 h reached 5. 9 × 10~6 CFU/g,more than the standard limit（8. 0 × 10~4 CFU/g）,while the treatment group stored for 36 h reached 7. 5 × 10~5 CFU/g,exceeding the standard limit. In conclusion,to a certain extent,the microwave treatment could effectively delay the quality deterioration of fresh wet rice noodles.

关 键 词：鲜湿米粉 微波处理 储藏品质 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]