王婧,张锶苑,龚诗琪,何飘,张敏.鲜湿米粉微波前的预热温度对杀菌效果及品质保持的影响[J].包装工程,2025,(9):105-114.
WANG Jing,ZHANG Siyuan,GONG Shiqi,HE Piao,ZHANG Min.Effect of Preheating Temperature of Fresh Wet Rice Noodles on Sterilization Efficiency and Quality Retention in Microwave Processing[J].Packaging Engineering,2025,(9):105-114. |
| 鲜湿米粉微波前的预热温度对杀菌效果及品质保持的影响 |
| Effect of Preheating Temperature of Fresh Wet Rice Noodles on Sterilization Efficiency and Quality Retention in Microwave Processing |
| 投稿时间：2024-11-25 |
| DOI：10.19554/j.cnki.1001-3563.2025.09.012 |
| 中文关键词: 鲜湿米粉 微波 水浴 初始温度 贮藏品质 |
| 英文关键词:fresh wet rice noodles microwave water bath initial temperature storage quality |
| 基金项目:鲜湿米粉微波前的预热温度对杀菌效果及品质保持的影响 |
| 作者 | 单位 |
| 王婧 | 西南大学 食品科学学院 食品贮藏与物流研究中心，重庆 400715;农业农村部农产品贮藏保鲜质量安全风险评估实验室重庆，重庆 400715 |
| 张锶苑 | 西南大学 食品科学学院 食品贮藏与物流研究中心，重庆 400715;农业农村部农产品贮藏保鲜质量安全风险评估实验室重庆，重庆 400715 |
| 龚诗琪 | 西南大学 食品科学学院 食品贮藏与物流研究中心，重庆 400715;农业农村部农产品贮藏保鲜质量安全风险评估实验室重庆，重庆 400715 |
| 何飘 | 西南大学 食品科学学院 食品贮藏与物流研究中心，重庆 400715;农业农村部农产品贮藏保鲜质量安全风险评估实验室重庆，重庆 400715 |
| 张敏 | 西南大学 食品科学学院 食品贮藏与物流研究中心，重庆 400715;农业农村部农产品贮藏保鲜质量安全风险评估实验室重庆，重庆 400715 |
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| Author | Institution |
| WANG Jing | College of Food Science,Center for Research on Food Storage and Logistics, Southwest University, Chongqing 400715, China;Laboratory for Risk Assessment of Quality and Safety of Agricultural Products Storage and Preservation Chongqing, Ministry of Agriculture and Rural Affairs of China, Chongqing 400715, China |
| ZHANG Siyuan | College of Food Science,Center for Research on Food Storage and Logistics, Southwest University, Chongqing 400715, China;Laboratory for Risk Assessment of Quality and Safety of Agricultural Products Storage and Preservation Chongqing, Ministry of Agriculture and Rural Affairs of China, Chongqing 400715, China |
| GONG Shiqi | College of Food Science,Center for Research on Food Storage and Logistics, Southwest University, Chongqing 400715, China;Laboratory for Risk Assessment of Quality and Safety of Agricultural Products Storage and Preservation Chongqing, Ministry of Agriculture and Rural Affairs of China, Chongqing 400715, China |
| HE Piao | College of Food Science,Center for Research on Food Storage and Logistics, Southwest University, Chongqing 400715, China;Laboratory for Risk Assessment of Quality and Safety of Agricultural Products Storage and Preservation Chongqing, Ministry of Agriculture and Rural Affairs of China, Chongqing 400715, China |
| ZHANG Min | College of Food Science,Center for Research on Food Storage and Logistics, Southwest University, Chongqing 400715, China;Laboratory for Risk Assessment of Quality and Safety of Agricultural Products Storage and Preservation Chongqing, Ministry of Agriculture and Rural Affairs of China, Chongqing 400715, China |
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| 中文摘要: |
| 目的 食品微波杀菌时，提高功率和延长时间虽能提高杀菌效果，却会破坏食品品质，这一直是微波杀菌的痛点。利用其他路径(如提高食品的初始温度)处理后再进行微波杀菌，则可在提升微波杀菌效果的同时通过缩短微波时间减少对食品品质的破坏。方法 通过水浴将鲜湿米粉加热至30、40、50 ℃，再立即用500 W的微波处理20 s，测定其贮藏期间的各项指标。结果 当鲜湿米粉初始温度为30 ℃时，再用微波处理的菌落总数减少率仅为2.9%，而当初始温度提高至40和 50 ℃时，可分别达到9.5%及12.5%，说明初始温度升高能显著增强杀菌效果;微生物减少后其代谢产酸量也相应减少，到贮藏末期鲜湿米粉酸度增加速度显著降低(P <0.01);初始温度越高，蒸煮损失率、吸光度和碘蓝值越低(P<0.05)，鲜湿米粉品质更佳;红外光谱和电子鼻分析表明，不同初始温度对鲜湿米粉短程有序结构及风味没有显著影响。结论 提高微波杀菌前初始温度能有效提高鲜湿米粉的贮藏质量，但会降低鲜湿米粉的水分含量，硬度随之增高，可能会影响消费者的咀嚼体验，所以要在微波杀菌前为鲜湿米粉选择好合适的初始温度，以平衡杀菌效果及品质之间的关系。 |
| 英文摘要: |
| When food is subject to microwave sterilization, increasing the microwave power and extending the microwave time can improve the sterilization effect but will destroy the food quality, which has been the pain point of microwave sterilization. The use of other paths such as increasing the initial temperature of the food and then microwave sterilization can improve the microwave sterilization effect and reduce the damage to food quality by shortening the microwave time. The fresh wet rice noodles were heated to three different temperatures of 30 , 40 and 50 ℃ in a water bath, and then immediately treated with 500 W microwave for 20 s. Finally, the indexes during storage were determined. When the initial temperature of fresh wet rice noodles was 30 ℃, the reduction rate of total colony count after microwave treatment was only 2.9%, but when the initial temperature increased to 40 ℃ and 50 ℃, the reduction rate could reach 9.5% and 12.5% respectively, which indicated that the increase of initial temperature could significantly enhance the sterilization effect. After the reduction of microorganisms, their metabolic acid production was also reduced, and the rate of increase of acidity of fresh wet rice noodles was significantly reduced at the end of storage (P<0.01). At the same time, the higher the initial temperature, the lower the cooking loss rate and the lower the absorbance and the iodine blue value (P<0.05), and the better the fresh wet rice noodle quality. Infrared spectroscopy and electronic nose analysis showed that the different initial temperatures did not have any significant effect on the short-range ordered structure and flavor of the fresh wet rice noodles. However, increasing the initial temperature before microwave sterilization can reduce the moisture content of fresh wet rice noodles and increase the hardness, which may affect the chewing experience of consumers, so it is necessary to choose a suitable initial temperature for fresh wet rice noodles before microwave sterilization to balance the relationship between sterilization and quality. |
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