脉冲强光处理对泡泡青半干面贮藏品质的影响  

Effects of pulsed light treatment on storage quality of semidry noodles in bubble green

作　　者：叶濡箫 江蕾 吕庆云[1,3,4] 蒋修军 刘亚东 YE Ruxiao;JIANG Lei;LU Qingyun;JIANG Xiujun;LIU Yadong(School of Food Science and Engineering,Wuhan Polytechnic University,Wuhan,Hubei 430023,China;Wuhan Institute of Commerce and Trade,Wuhan,Hubei 430205,China;Hubei Key Laboratory for Processing and Transformation of Agricultural Products,Wuhan,Hubei 430023,China;Key Laboratory of Grain and Oil Processing,Ministry of Education,Wuhan,Hubei 430023,China;Hubei Jinyinfeng Food Co.,Ltd.,Suizhou,Hubei 441300,China;Hubei Xiangsili Food Co.,Ltd.,Suizhou,Hubei 441300,China;Hubei Hongxin Food Co.,Ltd.,Hongan,Hubei 438408,China)

机构地区：[1]武汉轻工大学食品科学与工程学院,湖北武汉430023 [2]武汉商贸职业学院,湖北武汉430205 [3]农产品加工与转化湖北省重点实验室,湖北武汉430023 [4]大宗粮油精深加工教育部重点实验室,湖北武汉430023 [5]湖北金银丰食品有限公司,湖北随州441300 [6]湖北香思里食品有限公司,湖北随州441300 [7]湖北宏信食品股份有限公司,湖北红安438408

出　　处：《食品与机械》2025年第1期126-132,共7页Food and Machinery

基　　金：湖北省揭榜制粮食科技项目(编号:2023HBLSKJ007);湖北省重点研发计划项目(编号:2022BAD128);湖北省中央引导地方科技发展专项(编号:2022BGE247)。

摘　　要：[目的]提升泡泡青半干面产品的贮藏品质。[方法]通过调整处理脉冲能量、脉冲距离以及半干面贮藏时间,分析各因素对泡泡青半干面贮藏品质的影响。通过对比微生物含量、色差、叶绿素含量、质构特性、水分分布以及蛋白质二级结构等指标,确定脉冲强光处理泡泡青半干面的最佳参数。[结果]脉冲强光处理泡泡青半干面的最佳工艺参数为脉冲能量900 J、脉冲次数20次、脉冲距离5 cm,此条件下,有效延长了半干面的保质期。与未处理组相比,脉冲强光杀菌技术在提升半干面卫生质量的同时,相同贮藏时间内硬度、咀嚼性等质构品质更好。[结论]脉冲强光处理是延长泡泡青半干面保质期的有效方法之一。处理后的泡泡青半干面在一定贮藏期内保持了较低的菌落总数和较好的质构特性。[Objective]This study aimed to improve the on the storage quality of bubble green semidry noodles.[Methods]By adjusting the treatment pulse energy,pulse distance,and storage time of bubble green semidry noodles,the effects of these factors on the storage quality of bubble green semidry noodles were comprehensively analyzed.By comparing indicators such as microbial content,color difference,chlorophyll content,texture characteristics,moisture distribution,and protein secondary structure,the optimal parameters for pulsed light treatment of bubble green semidry noodles were determined.[Results]The optimal parameters for pulsed light treatment of bubble green semidry noodles were as followed:pulse energy of 900 J,pulse frequency of 20 times,and pulse distance of 5 cm.Under these conditions,effectively extending the shelf life of bubble green semidry noodles.Compared with the untreated group,pulsed light sterilization technology can improve the hygiene quality of semidry noodles and maintain better hardness,chewiness of texture qualities during the same storage time.[Conclusion]Intense pulsed light treatment is one of the effective methods to extend the shelf life of semidried Paopaoqing noodles.The semi-dried Paopaoqing noodles after treatment maintained a relatively low total number of colonies and better texture characteristics within a certain storage period.

关 键 词：脉冲强光 泡泡青 半干面 杀菌 贮藏品质 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]