山葵酱的制备及货架期预测研究  

Study on the Preparation and Shelf Life Prediction of Wasabi Sauce

作　　者：张勇[1] 卢云浩 何强[1] ZHANG Yong;LU Yun-hao;HE Qiang(College of Biomass Science and Engineering,Sichuan University,Chengdu 610065,China)

机构地区：[1]四川大学轻工科学与工程学院

出　　处：《中国调味品》2020年第3期107-111,共5页China Condiment

基　　金：成都市产业集群项目(2016-XT00-00031-GX)

摘　　要：为满足山葵酱市场的不同需求,解决其在贮藏、销售期间货架期短的难题,文章以模糊综合评判数学模型和菌落总数为标准,确定了“低温酱”和“常温酱”两种定位不同的山葵酱的加工工艺,并凭借Arrhenius方程对其货架期进行了预测。结果表明:“低温酱”以根茎为原料,在低温(0~4℃)条件下制备,并贮存于-18℃环境下,此条件下制备的“低温酱”的货架期约为944 d;“常温酱”以根茎和叶柄(1∶1,W/W)为原料,在室温(20~24℃)条件下制备,最佳防腐杀菌工艺为山梨酸钾添加量0.05%,热处理温度90℃,热处理时间30 min,此条件下制备的“常温酱”在室温(20~24℃)贮存的货架期约为323 d。上述研究结果可为山葵制品的开发及山葵酱的工业化生产提供理论指导。To meet the different market needs and solve the problem of short shelf life during the storage and selling of wasabi sauce,in this study,the processing technology of"low-temperature wasabi sauce"and"room-temperature wasabi sauce"is determined by using fuzzy comprehensive evaluation mathematical model and aerobic bacterial count as the standards,and Arrhenius equation is further used to predict the shelf life of the products.The results show that the shelf life of the"low-temperature wasabi sauce"prepared by the rootstock at 0~4℃and stored at-18℃is about 944 days.The"room-temperature wasabi sauce"is prepared by rootstock and petiole at a ratio of 1∶1(W/W)at 20~24℃.The optimum antiseptic and bactericidal conditions for"room-temperature wasabi sauce"are as follows:potassium sorbate is 0.05%,heat treatment temperature is 90℃and heat treatment time is 30 min.Under these conditions,the shelf life of the"room-temperature wasabi sauce"stored at room temperature(20~24℃)is about 323 days.The results above may provide theoretical guidance for the development of wasabi products and the industrial production of wasabi sauce.

关 键 词：山葵酱 加工工艺 灭菌 品质特性 货架期 

分 类 号：TS264.29[轻工技术与工程—发酵工程]