凤爪的微波与巴氏组合杀菌工艺研究

Research on Pasteurization Combined With Microwave Sterilization to Chicken Claws

摘要:

为了克服凤爪高温杀菌和辐照杀菌的缺点，对凤爪进行微波与巴氏组合杀菌试验研究。通过响应面试验，分析了微波温度、巴氏温度和杀菌次数对凤爪组合杀菌后的质构特性、感官品质、菌落数及凤爪的模糊综合评价值的影响，进行微波与巴氏组合杀菌的工艺参数优化。组合杀菌工艺优化参数为：巴氏温度88 ℃、微波温度为120 ℃，杀菌次数为2，其凤爪的模糊综合评价的理论值为0.85。并对最优组25 ℃微生物生长状况进行了曲线拟合，得到了凤爪微生物生长的动力学方程。

Abstract:

The purpose of this paper is to overcome the shortage of high temperature sterilization and radiation sterilization，the effects of pasteurization combined with microwave sterilization on the quality of chicken claws are investigated. Through the response surface analysis experiments，the effects of the combined pasteurization process parameters including microwave temperature，pasteurization temperature and sterilization number on the texture、sensory quality and the total number of colonies are discussed. The optimal process parameters are pasteurization temperature 88℃，microwave temperature is 120 ℃，sterilization 2 times，the value of fuzzy comprehensive evaluation is 0.85. Curve fitting is conducted on the optimal group to obtain the microbial growth kinetics equation at 25 ℃.