高温杀菌对预浸泡豆杆货架期品质变化的影响

为研究高温杀菌对预浸泡豆杆产品在货架期内品质变化的影响,本试验对经过105℃、15 min和110℃、10 min 2个杀菌条件处理的预浸泡豆杆在货架期内的主要微生物、感官和理化指标的变化情况及相关性进行了分析。结果表明,随着储存时间的延长,2个杀菌条件处理的预浸泡豆杆的菌落总数、硬度和咀嚼性均显著增加(P<0.05),水分含量、pH值、感官评分和亮度L^*值均显著降低(P<0.05),蛋白质含量、脂肪含量和弹性变化不显著(P>0.05)。对2个杀菌条件下的各项指标进行相关性分析,其结果与各指标在货架期内的变化趋势基本一致,预浸泡豆杆的表观指标和内部理化指标存在显著的相关性,并确定感官品质和色泽是储存过程中影响预浸泡豆杆品质的关键指标。本研究证实经110℃、10 min杀菌处理的预浸泡豆杆在货架期内能更好地保留预浸泡豆杆的品质。该研究结果为预浸泡豆杆货架期内产品品质的稳定和货架期的延长等问题提供了理论依据。

Effect of High Temperature Sterilization on the Quality Changes of Pre-soaking Soybean Gulten During Shelf Life

To study the influence of high temperature sterilization on the quality change of pre-soaking soybean gulten products during its shelf life, the variations and correlations of major microbial, sensory and physicochemical properties of the pre-soaking soybean gulten products during the shelf life were analyzed. The soybean gluten were treated at 105℃ for 15 min and 110℃ for 10 min. Results indicated that the total colony, hardness, and chewiness of the two samples increased significantly with the prolongation of storage time (P<0.05). However, the moisture content, pH, sensory quality, and brightness indicator L^* decreased significantly (P<0.05). Additionally, there were no obviously change of protein content, fat content, and elasticity of the two samples. Furthermore, the appearance indexes of the pre-soaking soybean gulten were significantly correlated to its physicochemical indicators. It was also found that the sensory quality and color were the key indicators affecting the quality of Pre-soaking soybean gulten during its storage. The results showed that the pre-soaking soybean gulten treated with 110℃ for 10 min sterilization could retain the quality during shelf life better. The treatment conditions used can stabilize the product quality during shelf life, which provide some theory evidence in prolonging the shelf life of pre-soaking soybean gulten.