淀粉魔芋豆腐的品质变化及货架期预测  

Quality Changes and Shelf‐life Prediction of Starch Konjac Tofu

作　　者：韩扬 杜娟 何静[1] 徐丽萍[1] HAN Yang;DU Juan;HE Jing;XU Liping(Sichuan Vocational College of Chemical Technology,Luzhou 646300,Sichuan,China)

机构地区：[1]四川化工职业技术学院,四川泸州646300

出　　处：《食品研究与开发》2024年第11期62-71,共10页Food Research and Development

基　　金：2022年泸州市科技计划项目(2022-RCM-179)。

摘　　要：为研究绿豆淀粉魔芋豆腐在贮藏期内的品质变化及货架期预测,采用两种不同类型的灭菌方式处理纯魔芋豆腐(K0)和绿豆淀粉魔芋豆腐(KL),以感官评分、硬度、持水力、水分含量、p H值、菌落总数为评价指标,利用货架期加速试验,研究不同贮藏温度(27、37、47℃)下绿豆淀粉魔芋豆腐的品质变化,以感官评分小于60或菌落总数超过国家标准为货架期终点,预测低温(5℃)和室温(23℃)下绿豆淀粉魔芋豆腐的货架期。结果表明:经煮沸灭菌后,随着贮藏时间的延长,绿豆淀粉魔芋豆腐的菌落总数呈上升趋势,而感官评分、硬度值、持水力、水分含量、p H值呈现出先上升后下降的趋势。在贮藏期内,K0在27、37、47℃的货架期终点为16、12、8 d,KL的货架期终点分别为28、24、16 d。经高压蒸汽灭菌后,随着贮藏时间的延长,绿豆淀粉魔芋豆腐的菌落总数始终达标,而感官评分、硬度值、持水力、水分含量、p H值呈现出先上升后下降的趋势,K0在不同温度下的货架期分别是84、76、68 d,KL的货架期分别为100、92、80 d。经Q_(10)预测模型可知,煮沸灭菌后的K0、KL贮藏在室温(23℃)条件下的货架期分别是21、42 d,贮藏在低温(5℃)条件下的货架期分别是44、88 d。高压蒸汽灭菌后的K0、KL贮藏在室温(23℃)条件下的货架期分别是89、112 d,贮藏在低温(5℃)条件下的货架期分别是108、144 d。由此可知高压蒸汽灭菌效果更好,灭菌产品货架期更长,且绿豆淀粉魔芋豆腐货架期更长。To study the quality changes of mung bean starch konjac tofu during storage and to predict its shelf life,two different sterilization methods were used to treat pure konjac tofu(K0)and mung bean starch konjac tofu(KL).Sensory evaluation,hardness,water holding capacity,moisture content,pH value,and total bac-terial count were used as evaluation indicators.Using accelerated shelf-life testing,the quality changes of starch konjac tofu were studied under different storage temperatures(27,37℃and 47℃).A sensory score below 60 or a total bacterial count exceeding national standards was considered as the endpoint of the shelf life.The shelf lives of mung bean starch konjac tofu at low temperature(5℃)and room temperature(23℃)were predicted.The results showed that after boiling sterilization,with prolonged storage time,the total bacterial count of konjac tofu increased,while sensory scores,hardness,water holding capacity,moisture content,and pH value showed an initial increase followed by a decrease trend.During the storage period,the shelf life endpoints for K0 at 27,37℃,and 47℃were 16,12,8 d respectively,and for KL,they were 28,24 d and 16 d respectively.After high-pressure steam sterilization,the total bacterial count of konjac tofu consis-tently met the standards with prolonged storage time,while sensory scores,hardness,water holding capacity,moisture content,and pH value showed an initial increase followed by a decrease trend.The shelf lives for K0 at different temperatures were 84,76,68 d respectively,and for KL,they were 100,92 d and 80 d respec-tively.According to the Q10 prediction model,the shelf lives of K0 and KL after boiling sterilization at room temperature(23℃)were 21 d and 42 d respectively,and at low temperature(5℃)were 44 d and 88 d respec-tively.After high-pressure steam sterilization,the shelf lives of K0 and KL at room temperature(23℃)were 89 d and 112 d respectively,and at low temperature(5℃)were 108 d and 144 d respectively.Therefore,high-pressure steam sterilization had better e

关 键 词：绿豆淀粉魔芋豆腐 品质变化 贮藏温度 货架期 加速货架期试验 

分 类 号：TS2[轻工技术与工程—食品科学与工程]