高浓度流动臭氧水在豆腐杀菌中的应用
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摘要
设计一种新型臭氧水循环装置,以高浓度臭氧水流动浸泡作为豆腐的冷杀菌工艺。通过测试不同工艺参数时(臭氧水浓度、豆腐质量、流量、处理时间)臭氧水的杀菌效果选取最优工艺参数,并对比臭氧水杀菌与传统热杀菌后豆腐的理化性质与感官评价。结果表明:最优工艺参数为臭氧水浓度16 mg/L、豆腐质量600 g、流量5 L/min、处理时间3 min,在此工艺参数条件下臭氧水对豆腐杀菌效果明显,豆腐的菌落总数下降了2.2 lg cfu/g,并且此工艺在豆腐的失重率、保水率、色泽、口感、风味等方面均显著优于热杀菌。
In this paper, a new type of ozonated water circulating device was designed, using high concentration ozonated water flowing immersion tofu as the cold sterilization process of tofu. Optimum technological parameters were selected by testing sterilization effect of ozonated water under different technological parameters(ozonated water concentration, tofu mass, flow rate, treatment time). The physical and chemical properties and sensory evaluation of tofu after ozonated water sterilization and traditional thermal sterilization were also compared. The results showed that the optimum technological parameters were as following: ozonated water concentration 16 mg/L, tofu mass 600 g, flow rate 5 L/min and treatment time 3 min. Under these technological parameters, ozonated water had obvious bactericidal effect on tofu, and the total bacteria count of tofu decreased by 2.2 lg cfu/g. Moreover, this technology was superior to thermal sterilization in terms of weight loss, water retention, color, taste and flavor of tofu.
In this paper, a new type of ozonated water circulating device was designed, using high concentration ozonated water flowing immersion tofu as the cold sterilization process of tofu. Optimum technological parameters were selected by testing sterilization effect of ozonated water under different technological parameters(ozonated water concentration, tofu mass, flow rate, treatment time). The physical and chemical properties and sensory evaluation of tofu after ozonated water sterilization and traditional thermal sterilization were also compared. The results showed that the optimum technological parameters were as following: ozonated water concentration 16 mg/L, tofu mass 600 g, flow rate 5 L/min and treatment time 3 min. Under these technological parameters, ozonated water had obvious bactericidal effect on tofu, and the total bacteria count of tofu decreased by 2.2 lg cfu/g. Moreover, this technology was superior to thermal sterilization in terms of weight loss, water retention, color, taste and flavor of tofu.
引文
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[12]何华名,栗亚飞,耿鑫辉,等.不同制备方式臭氧水溶解规律及喷雾特性研究[J].沈阳农业大学学报,2013,44(05):678-682.
[13]程坤.富氧水制备装置的设计和试验研究[D].无锡:江南大学,2017:17-39.
[14]管立军,李里特.延长豆腐保质期的杀菌抑菌措施[J].农产品加工,2008,(05):23-25.
[15]食品安全国家标准食品中菌落总数测定:GB 4789.2-2016[S].北京:中国标准出版社,2016.
[16]非发酵性豆制品:GB/T 22106-2008[S].北京:中国标准出版社,2008.
[17]Shin W K,Wicker L,Kim Y.HPMC(Hydroxypropyl methylcellulose)as a Fat Replacer Improves the Physical Properties of Low-fat Tofu[J].J Sci Food Agric,2017,97(11):3720-3726.
[18]李蕾,张明.2种乳酸菌素对豆腐保鲜效果的研究[J].中国微生态学杂志,2016,28(12):1370-1373,1378.
[19]王宸之,陈宇,万重,等.豆腐凝胶成型机制研究进展[J].东北农业大学学报,2017,48(10):88-96.
[2]Huang T C,Fu H Y,Ho C T.Comparative Studies on some Quality Attributes of Firm Tofu Sterilized with Traditional and Autoclaving Methods[J].Journal of Agricultural&Food Chemistry,2003,51(1):254.
[3]周洁萍,沈阳,杨玲巧,等.豆制品中防腐剂苯甲酸钠、山梨酸钾的调查和分析[J].食品科技,2010,35(01):300-302.
[4]朱叶,刘海杰,李里特,等.酸性电解水对成品豆腐的杀菌效果及品质影响研究[J].食品科学,2007,28(8):37-40.
[5]石小琼,饶华明,张映斌,等.天然食品保鲜防腐剂Nisin在豆腐保鲜上的应用研究[J].食品工业科技,2004,(11):130-131.
[6]徐冬颖,史君彦,郑秋丽,等.臭氧处理对菠菜采后保鲜效果的影响[J].北方园艺,2018,(12):125-130.
[7]鲁建云,李苗苗,高丽华,等.臭氧水浓度衰减及其杀菌作用[J].中南大学学报(医版),2018,43(02):143-146.
[8]Zhang T,Xue Y,Li Z,et al.Effects of Ozone-Induced Oxidation on the Physicochemical Properties of Myofibrillar Proteins Recovered from Bighead Carp(Hypophthalmichthys nobilis)[J].Food&Bioprocess Technology,2015,8(1):181-190.
[9]Fei L,Shen K,Ding Y,et al.Effect of Pretreatment with Carbon Monoxide and Ozone on the Quality of Vacuum Packaged Beef Meats[J].Meat Science,2016,117:137-146.
[10]Cristianini M,Cavalcante D A,et al.Microbiological Quality of Minas Frescal Cheese Treated with Ozonated Water[J].Interntional Food Research Journal,2013,20(5):2911-2915.
[11]侯玉茹,牛琳,王宝刚,等.鲜切苹果臭氧水杀菌工艺研究[J].食品工业,2017,38(02):121-125.
[12]何华名,栗亚飞,耿鑫辉,等.不同制备方式臭氧水溶解规律及喷雾特性研究[J].沈阳农业大学学报,2013,44(05):678-682.
[13]程坤.富氧水制备装置的设计和试验研究[D].无锡:江南大学,2017:17-39.
[14]管立军,李里特.延长豆腐保质期的杀菌抑菌措施[J].农产品加工,2008,(05):23-25.
[15]食品安全国家标准食品中菌落总数测定:GB 4789.2-2016[S].北京:中国标准出版社,2016.
[16]非发酵性豆制品:GB/T 22106-2008[S].北京:中国标准出版社,2008.
[17]Shin W K,Wicker L,Kim Y.HPMC(Hydroxypropyl methylcellulose)as a Fat Replacer Improves the Physical Properties of Low-fat Tofu[J].J Sci Food Agric,2017,97(11):3720-3726.
[18]李蕾,张明.2种乳酸菌素对豆腐保鲜效果的研究[J].中国微生态学杂志,2016,28(12):1370-1373,1378.
[19]王宸之,陈宇,万重,等.豆腐凝胶成型机制研究进展[J].东北农业大学学报,2017,48(10):88-96.