射频处理对鲜湿糙米米线品质及贮藏稳定性的影响  

Effect of Radio Frequency Treatment on the Quality and Storage Stability of Fresh Brown Rice Noodles

作　　者：张聪男 王康 陈正行 王莉[1,2] Zhang Congnan;Wang Kang;Chen Zhengxing;Wang Li(National Engineering Laboratory for Cereal Fermentation Technology,Jiangnan University,Wuxi 214122,Jiangsu;School of Food Science and Technology,Jiangnan University,Wuxi 214122,Jiangsu)

机构地区：[1]江南大学粮食发酵工艺与技术国家工程实验室,江苏无锡214122 [2]江南大学食品学院,江苏无锡214122

出　　处：《中国食品学报》2020年第11期193-200,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家重点研发计划项目(2017YFD0401100)。

摘　　要：鲜湿糙米米线作为一种全谷物食品具有良好的市场前景,然而,其极短的货架期严重制约工业化生产。射频目前在食品杀菌方面应用广泛且效果良好。本文探究了射频处理对鲜湿糙米米线品质及贮藏稳定性的影响。试验结果表明:板间距越小,杀菌时间越长,射频杀菌效果越好。其中,130 mm/20 min处理组总菌落数下降2.50个对数,霉菌及酵母菌总菌落数下降2.17个对数;120 mm/15 min、130 mm/15 min、130 mm/20 min处理组样品的货架期从小于1 d延长到3 d左右。同时,射频处理可有效抑制鲜湿糙米米线的脂肪酸败,当贮藏时间为3 d时,130 mm/15 min射频处理组脂肪酸含量(16.90 mg/100 g)显著低于空白组(36.10 mg/100 g)。此外,射频处理可有效延缓鲜湿糙米米线在贮藏期间pH值及蒸煮品质的劣变。然而,高强度的射频处理会对米线品质造成一定的负面影响,如水分流失、褐变、硬度增加,断条率上升等。经综合考量:130 mm/15 min射频处理既可有效降低腐败微生物的数量,又可最大限度地保持米线原有的品质。As the market for healthy foods has grown rapidly,the demand for brown rice noodles has been increasing due to its nutritional and health-functional properties,but the extremely short shelf-life severely restricts its industrial production.Radio Frequency(RF)is widely used in food sterilization.This study explores the effects of RF treatment on the quality and storage stability of fresh brown rice noodles.The study showed that the total plate count(TPC)and the molds and yeasts(MY)counts of the 130 mm/20 min RF treatment group decreased by 2.50 and 2.17 lgarithms,respectively.The shelf life of the 120 mm/15 min,130 mm/15 min,130 mm/20 min RF treatment group was extended from less than 1 day to 3 days.At the same time,RF treatment can effectively inhibit the fatty rancidity of fresh brown rice noodles:the fatty acid(16.90 mg/100 g)of the 130 mm/15 min RF treatment group was significantly lower than the blank group(36.1 mg/100 g)when stored for 3 days.In addition,RF treatment could effectively delay the decrease of pH,the increase of fatty acids and the deterioration of cooking quality of fresh brown rice noodles during storage.However,high-intensity RF treatment might cause some bad effects on fresh brown rice noodles such as water loss,browning,the increase of hardness and broken rate.When the plate spacing is 130 mm and the sterilization time is 15 min,the number of spoilage microorganisms can be effectively reduced and the original quality of fresh brown rice noodles can be maintained to the utmost.

关 键 词：鲜湿糙米米线 射频处理 货架期 贮藏稳定性 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]