【作者】 蒲传奋；

【导师】 周先汉；

【作者基本信息】 合肥工业大学 ， 农产品加工及贮藏工程， 2006， 硕士

【摘要】 食品的微波杀菌技术是指将食品材料用频率为300MHz到30GHz的电磁波处理,从而达到杀灭食品中腐败菌及致病菌的技术。本文研究乳化蜂蜜后期的杀菌和保鲜,为乳化蜂蜜上市做好后期的技术准备。 本课题是对乳化蜂蜜微波杀菌工艺和保鲜进行研究,研究对象包括微生物数量、还原糖的含量、物性状态和淀粉酶值的含量等。通过对这些指标进行分析比较得出微波杀菌的最佳工艺条件:杀菌温度65℃,杀菌时间45s,杀菌功率550w,样品处理量350g。微波杀菌效果较好,微生物大幅度降低,还原糖损失3.88%,淀粉酶值降低5.50%。对杀菌后的乳化蜂蜜进行贮藏保鲜研究,研究不同的贮藏温度和时间对品质的影响;检测乳化蜂蜜的涂抹性和可塑性,以及各种指标的变化情况来确定最适储藏温度为25℃,储藏时间为100d,物性状态与杀菌前变化不大,还原糖损失为7%,淀粉酶值减少了3.5,口感风味较好。 运用MATLAB软件对不同储藏温度和时间下的微生物菌落总数进行数据处理,建立相应的Gompertz函数模型,为预测乳化蜂蜜的货架期提供一个有效的工具,同时为保证乳化蜂蜜的安全性以及贮藏保鲜供参考。通过建模得到了显著性较高的两个微生物生长预测模型,分别为:4℃储藏下乳化蜂蜜中微生物的生长预测模型:y=1.3128exp[-exp(1.3771-0.1196t)],25℃下微生物的生长预测模型为:y=1.3141exp[-exp(1.0471-0.1425t)]。更多还原

【Abstract】 The microwave sterilization of food means that dealing food material with the electromagnetic wave of 300MHz to 30GHz to kill the microbe in the food. In this paper, Microwave sterilization and fresh-keeping were studied to make preparations for the shopping of emulsified honey.In this paper, the physical and chemical characteristics and the technology of microwave sterilization and fresh-keeping of emulsified honey were studied including the number of microbe , the content of reducing sugar, the texture parameters, the content of amylase and so on. The best technology is as that: the sterilization temperature of 65℃, the sterilization time of 45s, the sterilization power of 550w,the sterilization dosage of 350g.The effect of the microwave sterilization is better as the microbe is killed mostly, the reducing sugar lost by 3.88%, the amylase is reduced by 5.50%.In the research of fresh-keeping of sterilized emulsified honey, the effect of different storing temperature and time to the quality were studied. And then confirmed the best storing temperature and time after checking the change of consistency and plasticity and other index.The best fresh-keeping technology are as followed: storing temperature of 25℃ and storing time of100d. In this condition the physical properties changed slightly and the reducing sugar lost by 7% and the content of amylase was reduced by 5.50% and has a good flavor.The software of MATLAB was used to deal with the data of the number of microbe and established the corresponding Gompertz model under different storing temperature and time. The result are wished to be a effective tool to forecast the shelf life of emulsified honey and to be a kind of reference to ensure the security of emulsified honey. Two kind of forecasting model with a high notability were received as followed: storing temperature of 4°C is y=1.3128exp[-exp(1.3771-0.1196t)];storing temperature of 25℃ is y=1.3141exp[-exp(1.0471-0.1425t)].更多还原