响应面法优化脉冲强光对月饼表皮霉菌的杀菌工艺

Sterilizing effect of pulsed light on the mould which is on the moon cake surface

摘要: 采用响应面法分析优化脉冲强光对月饼表面杀菌的工艺参数。在单因素实验基础上,选取闪照次数、闪照距离、闪照能量为因素,霉菌杀菌率为指标,通过响应面优化模型确定脉冲强光杀菌的最佳条件为:闪照次数为34次、闪照距离为10cm、闪照能量为400J,此条件下脉冲强光对月饼表面霉菌杀菌率可达到99.85%。采用上述分析的最佳杀菌条件处理的月饼,在国标规定的霉菌数量范围内,其货架期比空白样品延长了30d,并且其酸价和过氧化值都符合国标规定,说明脉冲强光对月饼油脂稳定性没有显著影响,不会影响月饼品质。

Abstract: The pulsed light sterilizing parameters for moon cake surface were optimized by RSM. The impacts of flash times,flash distance and flash energy,sterilization rate were investigated. Results showed that optimal sterilizing conditions were flash times of 34,flash distance of 10 cm,flash energy of 400 J. Under the optimized conditions,bacteria sterilization rate could reach to be 99.85%. The best sterilizing conditions were optimized by using RSM. In the number range of mold in National Standard,it could be extended 30 days than blank sample. The acid value and the peroxide value were in accordance with the National Standard. The pulsed light had no significant effect on the oil stability and quality of mooncake.