摘要
【目的】提高产品卫生质量，延长产品保质期，为促进杏干这一地方特色产品的发展服务。【方法】比较市售摊晒杏干与太阳能干燥装置（Solar—dring，简称SD）干制杏干的水分、水分活度、色度、细菌总数和大肠菌群等主要质量指标，并采用紫外、微波和臭氧三种杀菌方法，探讨了不同杀菌方式对杏干杀菌效果的影响，以寻求转好的杀菌条件。【结果】SD方式干燥的杏干水分较高，分别为16．91％和11．88％，细菌总数和大肠菌群数比摊晒杏干低4．10倍；紫外线杀菌距离样品30cm、杀菌时间25min时，杀菌率可达到98％左右；微波功率在850W、杀菌时间为25s时，杀菌率可达到98％左右；包装袋内通入臭氧大于4min，杀菌时间为30min时，杀菌率在95％以上。【结论】SD方式干燥的杏干质地柔软，口感较好，色泽鲜亮，较洁净，并且不同杀菌方式均可有效杀灭杏干中绝大多数细菌。
[ Objective]The aim of this study is to improve quality of product , prolong quality guarantee period of dried apricots. [ Method ] The water content, water activity, colour degree, total amount of bacteria, main quality and index of E. coli in dried apricot were compared that were spreaded in sun and were dried by SD. And ultrasonic radiation sterilization, microwave sterilization, ozone sterilization were used to study different ways of sterilization on dried apricots. [ Result] Water content of dried apricots which were dried by SD were higher than that of spreaded in sun,they are 16.91% and 11.88%, total amount of bacteria and E. coli were fourten times lower than that of the dried apricots which were spreaded in sun;The sterilizing rate can be 98 % when irradiating distance was 30 cm, irradiating time was 25 min;The sterilization rate can be 98 % when microwave was 850 W, when sterilizing time was 25 s; The sterilization rate can be 95 % when leading ozone was 4 min, when sterilizing time was 30 min. [Conclusion] Dried apricots which were dried by SD was flexible, tasted well, color was brighter, cleaner, and different ways of sterilization on dried apricots could kill most of bacterias.
出处
《新疆农业科学》
CAS
CSCD
北大核心
2010年第4期692-697,共6页
Xinjiang Agricultural Sciences
基金
新疆维吾尔自治区科技攻关重点项目(200831108-3)
新疆维吾尔自治区科技攻关重大专项项目(200931101-5)
关键词
杏干
灭菌
杀菌率
效果
dried apricot
sterilization
the sterilization rate
effect
