大豆花的高压巴氏杀菌
Amanda Helstad1, Ali Marefati1, Cecilia Ahlström1
1Department of Food Technology Engineering and Nutrition, Lund University, Naturvetarvägen 12, 223 62 Lund, Sweden.
Foods (Basel, Switzerland)
|October 28, 2023
概括
高压巴氏杀菌显著延长了大豆副产品okara的保质期. 这种方法减少了微生物的生长,同时保持了关键的功能性质,提供了一个有前途的食品保存技术.
科学领域:
- 食品科学与技术 食品科学与技术
- 微生物学 微生物学
- 生物技术是生物技术.
背景情况:
- 豆饮料副产品Okara富含蛋白质和纤维,但由于含水量高,其保质期很短.
- 目前花的用途包括动物料或堆肥,低利用其营养价值.
- 食品安全和扩展的可用性受到okara易受微生物破坏的限制.
研究的目的:
- 评估高压巴氏杀菌 (HPP) 对的微生物稳定性和功能性质的影响.
- 确定最佳的HPP条件,以延长OKARA的保质期.
- 评估水力发电厂对奥卡拉水容量,油容量,粘度和热性能的影响.
主要方法:
- 奥卡拉样品经过200 MPa,400 MPa和600 MPa的高压巴氏消毒.
- 微生物学分析包括总有氧计数,酵母和菌以及乳酸细菌.
- 评估的功能性质是粘度,水容量,油容量和热性质.
主要成果:
- 在600MPa的处理显著减少了微生物生长 (总有氧计数,酵母/菌,乳酸细菌) 在4°C下长达4周.
- 在400MPa和600MPa的HPP后,okara的粘合性能得到了改善.
- 水容量和油容量在HPP后基本保持不变 (p > 0.05),分别为400MPa和600MPa.
结论:
- 高压巴氏杀菌是一种可行的技术,可以提高的微生物安全性和保质期.
- HPP保留了okara的基本功能性质,使其适用于更广泛的食品应用.
- 需要进一步的研究来优化HPP参数,并充分描述微生物特征,以完全确保食品安全.
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