不同杀菌方式对泡椒鲜切马铃薯片贮藏品质的影响  

Effects of different sterilization methods on storage quality of fresh-cut potato chips with pickled pepper

作　　者：王思达 王兰 吕都 董楠[3] 王梅 WANG Sida;WANG Lan;LV Du;DONG Nan;WANG Mei(Agricultural Service Center of Huaxi Gaopo Miao Nationality Township,Guiyang 550034,China;Guizhou Sports Vocational School,Guiyang 551400,China;Biotechnology Institute,Guizhou Academy of Agricultural Science,Guiyang 550006,China)

机构地区：[1]贵阳市花溪区高坡苗族乡农业服务中心,贵州贵阳550034 [2]贵州省体育运动学校,贵州贵阳551400 [3]贵州省农业科学院生物技术研究所,贵州贵阳550006

出　　处：《中国酿造》2022年第6期200-206,共7页China Brewing

基　　金：黔农科院青年基金[2018]98号。

摘　　要：为解决泡椒鲜切马铃薯片贮藏和流通过程中出现的褐变、胀袋、质地软化等问题,采用蒸汽、微波和辐照杀菌方式对泡椒鲜切马铃薯片进行处理,通过测定L值、硬度和感官评分,筛选各杀菌方式最优工艺参数。通过贮藏实验,对比不同杀菌方式对泡椒鲜切马铃薯片色泽、质构特性、多酚氧化酶(PPO)活性及菌落总数等指标的影响。结果表明,各杀菌方式的最优工艺参数为蒸汽杀菌时间为3 min,微波杀菌功率为700 W,辐照杀菌剂量为8 kGy。贮藏实验结果表明,辐照和微波杀菌灭酶活效果优于蒸汽杀菌,但蒸汽杀菌能更好地保持产品色泽,减缓L值的降低,维持产品硬度、弹性和咀嚼性,菌落总数和PPO活性虽比辐照处理组和微波处理组高,但整体控制在较低水平,综合感官评分以蒸汽处理组最高。综合对比,蒸汽杀菌更适合于泡椒鲜切马铃薯片的加工。In order to solve the problems of browning,bulge bag and softening texture in the process of storage and circulation of fresh-cut potato chips with pickled pepper,the chips were treated by sterilization methods of steam,microwave and irradiation.were screened by determining L value,hardness and sensory scoret.The effects of different sterilization methods on the color,texture,polyphenol oxidase(PPO)activity and total bacterial count of fresh-cut potato chips with pickled pepper were compared by storage test.The results showed that the optimal process parameters of each sterilization method was steam sterilization time 3 min,microwave sterilization power 700 W,and irradiation sterilization dose 8 kGy.The storage experiment results showed that the enzyme inactivation effect of irradiation and microwave sterilization were better than steam sterilization,but steam sterilization could better maintain the product color,slow down the L values reduction,maintain the hardness,springiness and chewiness.Although the total bacterial count and PPO activity were higher than irradiation and microwave treatment group,but the overall control was at a lower level,and the comprehensive sensory score of steam treatment group was the highest.Comprehensive comparison,steam sterilization was more suitable for the processing of fresh-cut potato chips with pickled pepper.

关 键 词：泡椒鲜切马铃薯片 蒸汽杀菌 微波杀菌 辐照杀菌 贮藏品质 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]