传统米制松糕的货架期预测模型研究
摘要
传统食品(糕点)是具有独特风味特色的民族产品,如何对传统食品的品质进行有效的控制,保持产品的新鲜度,是传统食品工业化生产需要解决的关键性问题,也是困扰生产者的一个重要技术难题,同时引发的米制品安全问题也是消费者最为关注的核心。本文以微生物指标和淀粉回生指标为主要依据,建立高水分食品的货架期预测模型和方法,为高水分米制食品生产、流通和销售过程中的品质和安全监督提供理论依据和技术支持,指导食品的工业化生产。
首先通过研究米制松糕的理化特性及贮存稳定性,确定影响米制松糕货架期的关键性因素是微生物的腐败变质和淀粉的回生。新鲜松糕的水分含量39.5%,水分活度为0.92,pH值接近中性,因而适合多种腐败微生物的增殖,根据国家糕点销售标准,判断米制松糕的货架期为3天;在贮存过程中松糕的水分含量逐渐减小,持水性、总水溶物和水溶性淀粉含量逐渐降低;从生理学的角度出发,分析松糕贮存中体外消化特性的变化,结果表明,慢消化淀粉和抗性淀粉含量逐渐增加,快消化淀粉含量逐渐降低;利用物性仪分析测定松糕的质构特征,结果表明:硬度、粘性和咀嚼性在贮存期间逐渐增加。
微生物容易滋生是影响松糕货架期的主要因素。本实验对米制松糕初始菌相的构成及菌相在贮存中的变化进行了分析,并且对导致腐败的主要微生物进行了初步的分离和鉴定。研究表明,随着贮存时间的延长,松糕中优势腐败菌发生了变化,新鲜的松糕中以葡萄球菌属(staphylococci)为主要优势菌群,存放3天后的松糕中以芽孢杆菌属(bacilli)为主。经分离鉴定的优势细菌主要有短芽孢杆菌(Bacillus brevis)、枯草芽孢杆菌(Bacillus subtilis)、表皮葡萄球菌(S.epidermidis)和金黄色葡萄球菌(S.aureus);分离鉴定的霉菌主要是黄绿青霉(Penicillium citreoviride)和桔青霉(Penicillium citrinum)。米制松糕中腐败菌的种类简单,主要是由于米制松糕熟制过程中的高温杀灭了绝大部分微生物而造成的,米制松糕中腐败菌的来源主要是产品熟制后,在后续的包装、流通、贮存过程中的二次污染造成的。芽孢杆菌属主要来源于原料中的芽孢污染。
应用微生物预测技术(Predictive Microbiology Technology),研究米制松糕中腐败微生物的生长、残存特性,建立环境因素与微生物生长之间的预测模型,在此基础上对米制松糕的货架期进行预测。根据Gompertz函数和Logistic函数建立了不同温度条件下腐败微生物在松糕中的生长曲线和模型。结果表明,建立的数学模型能很好的预测特定腐败微生物在20℃、25℃和30℃下的生长状态;应用Belehradek模型建立了特定腐败微生物随温度变化的动力学模型;根据Gompertz模型和Logistic模型计算出不同温度下的动力学参数,依据腐败微生物生长模型,判断20℃-30℃松糕的微生物生长规律。结果表明,特定腐败微生物动力学模型可以快速可靠的实时预测松糕的腐败程度,保证产品的品质和安全性。
将偏最小二乘回归方法(Partial Least Square)应用到微生物生长动力学建模分析中,研究不同温度和水分活度条件下黄绿青霉和桔青霉在松糕中的生长情况,建立了青霉在松糕中生长的预测模型。研究发现,黄绿青霉和桔青霉的生长速率随着温度的升高而增加,水分活度越高,黄绿青霉和桔青霉的生长速率越快;黄绿青霉和桔青霉的延滞时间随着温度的升高而减少,当水分活度增加时,延滞时间随之减少。在温度15-30℃、a_w0.80-0.90范围内,应用响应面分析的方法,建立了温度和水分活度与青霉生长速率和延滞时间之间的数学模型。
通过对米制松糕贮存过程的热特性和结晶特性的研究,探讨松糕的老化机理,研究结果表明,淀粉老化是糊化淀粉分子形成有规律排列的结晶化过程,并得出以下结论:从样品的粘度特性分析可知,松糕的峰值粘度、低谷粘度、崩解值、最终粘度和回复值随贮存时间的延长逐渐增大,峰值时间随贮存时间的延长而逐渐减少,糊化温度降低;通过热力学性质的分析可知,早期的重结晶(晶核)融化顶点温度T_P为52.331℃,略高于后期的重结晶融化顶点温度,随着储藏时间的延长,融化支链淀粉重结晶所需的热焓△H由0.747 J/g增加到1.352 J/g,表明支链淀粉重结晶含量,即回生程度增加;松糕淀粉主要的红外光谱带主要集中在1153 cm~(-1)、1082 cm~(-1)、1047 cm~(-1)、1022 cm~(-1)、930 cm~(-1),随着贮存时间的延长,1047 cm~(-1)和1022 cm~(-1)处峰高的比值由0.87增加到0.90,说明淀粉颗粒中无定形分子迅速减少,有序分子逐渐增多,即淀粉的结晶度增加;根据样品的X-射线衍射可以看出,松糕淀粉在2θ为15°,18°,23°和34°处有强的衍射峰,表明该淀粉是A-型结构,松糕在贮存过程中结晶度有增加的趋势,由37%增加到46%,说明在贮存过程中,淀粉结晶区的双螺旋结构转变使晶体的排列更有序,无定形区的直链淀粉向双螺旋结构转变;从样品的扫描电镜图中可以看到,新鲜松糕内部有很多细小颗粒,贮存5天后松糕内部细小颗粒减少,颗粒体积增大,说明贮存过程中,膨胀的淀粉粒逐渐失水、塌陷,逐渐破坏原有的颗粒结构,最终导致颗粒之间粘结在一起。
研究延缓米制松糕淀粉老化速率的方法。在松糕中分别添加黄原胶、CMC、真菌α-淀粉酶和β-淀粉酶,对松糕的硬度进行分析测定,研究表明,黄原胶、CMC、β-淀粉酶可以有效抑制松糕回生速度,提高松糕品质,保持松糕新鲜度,而α-淀粉酶的添加对改善松糕品质没有效果。α-淀粉酶使部分脱支下的外侧短链和直链淀粉一起参与了支链淀粉的成核,使得起始晶核增多,同时由于部分支链淀粉被脱支,分子间移动的阻力变小,链与链的迁移更加容易,堆积结晶的可能性加大,加快了支链淀粉的回生。
为了发现松糕中淀粉回生的本质、应用Avrami回生动力学模型,研究松糕中淀粉回生动力学,结果发现,原松糕淀粉和含有黄原胶的松糕淀粉的Avrami参数n值小于1,表明淀粉重结晶的成核方式为一次成核,而添加CMC和β-淀粉酶的松糕,Avrami参数n值大于1小于2,说明淀粉重结晶的成核方式为不断成核,从结晶速率常数K来看,添加黄原胶、CMC和β-淀粉酶可以降低松糕淀粉结晶速率常数,其中β-淀粉酶的结晶速率常数最低。综合添加0.2%黄原胶、0.25%CMC和0.03%β-淀粉酶,可以有效的延缓米制松糕淀粉的老化速率。
Rice is one of the leading food corps in South East Asia including China. It can be ground into powder and utilized to produce many kinds of foods, including several types of cake. MiGao is one of the most widespread of these types of cake. It is famous for its soft and sticky texture and it is usually served as a dessert.
The physical and chemical characters of Migao were studied during storage. The moisture content decreased after 2 days of storage and during the following days the crumb moisture content remained practically unchanged. The pH and a_w were fairly stable during storage. Water holding capacity, total water-solubles, soluble starch and Water holding capacity of MiGao decreased continuously throughout storage. Total plate counts in the products under study in the third day of storage were in the range <10~3 CFU/g and the shelf-life of the product was estimated to be only 2 or 3 days by the panelists. Firmness was developed mainly during the first day of storage, remained at a similar level from 2 to 3 day and increased slightly after the third day of storage. In view of the nutritional importance of starch, the major starch fractions viz, rapidly digestible starch, slowly digestible starch and resistant starch were measured by using controlled enzymic hydrolysis.
Microbiological changes in MiGao were studied during storage at 25℃. Microorganisms examined for were: Enterobactericeae, lactic acid bacteria, Gram positive, catalase positive cocci, Staphylococcus aureus, Bacillus strains, yeasts and moulds. During the first 2 days, Gram-positive bacteria were dominant, mainly represented by S. epidermidis. Bacillus strains occurred by the third day, reaching a maximum level of 1×10~6 CFU/g after 5 days of storage. No Enterobactericeae or Lactic acid bacteria were detected in the processed products throughout the storage period. All the isolated strains from the mannitol salt agar belonged to the genus Staphylococcus. The predominant species were S. epidermidis and S. aureus. Most Bacillus strains, isolated from the tryptone soya agar, belonged to the species B. brevis. The count of yeasts and moulds increased slowly but remained low throughout the storage period and the isolated strains from the DG18 belonged to the species of Penicillium citreoviride and Penicillium citrinum.
A numerical model was developed and validated to predict microbial growth during storage of Migao. For this the growth of the naturally occurring bacteria was studied at temperatures from 20℃to 30℃. Fitting of the model to the experimental data derived from Migao stored aerobically at 20℃, 25℃and 30℃successfully desc ribed the microbial growth kinetics in the
Migao. Finally, the parameter values estimated by the fitting of the model on the data were used to predict microbial growth and shelf life in Migao at storage temperatures.
Contamination by mold is serious problem of the steam-cooked rice cake, a traditional Chinese food. Growth responses to different temperatures and water activity values for Penicillium citreoviride and Penicillium citrinum, two of the most common molds, were investigated. Partial Least Square regression analysis showed that the growth of the two fungi did not differ in response to changes in water activity and temperature. Optimum a_w for growth was 0.90 a_w and optimum temperatures for growth were 30℃in most cases.
Starch properties of MiGao were characterized during storage. Pasting viscosities of crumb-water slurries were measured with a Rapid Visco Analyser for evaluating the texture of MiGao. The most significant change in the pasting curve was the increase in peak viscosity over time. Differential scanning calorimetry was used to follow changes of starch retrogradation in MiGao crumb. Amylopectin recrystallisation in MiGao continued to increase during storage. FT-IR indicated changes in crystallinity of the MiGao crumb and the crystallinity of Migao stored at 25℃for up to 5 days was studied using X-Ray. The microstructure of Migao was studied by SEM.
The effects of the addition of xantha, CMC,α- amylase andβ- amylase, in rice flour doughs, were studied in Migao. Thermal mechanical analysis techniques were used in order to evaluate the effect of additives on the retrogradation of starch in Migao. The type and extent of influence on Migao quality was dependent on the specific additives used and its supplementation level. Generally, the hardness of Migao decreased with addition of xantha, CMC andβ- amylase except forα- amylase. The Migao with good quality can be added with 0.2% xantha, 0.25% CMC和0.03%β- amylase.
首先通过研究米制松糕的理化特性及贮存稳定性,确定影响米制松糕货架期的关键性因素是微生物的腐败变质和淀粉的回生。新鲜松糕的水分含量39.5%,水分活度为0.92,pH值接近中性,因而适合多种腐败微生物的增殖,根据国家糕点销售标准,判断米制松糕的货架期为3天;在贮存过程中松糕的水分含量逐渐减小,持水性、总水溶物和水溶性淀粉含量逐渐降低;从生理学的角度出发,分析松糕贮存中体外消化特性的变化,结果表明,慢消化淀粉和抗性淀粉含量逐渐增加,快消化淀粉含量逐渐降低;利用物性仪分析测定松糕的质构特征,结果表明:硬度、粘性和咀嚼性在贮存期间逐渐增加。
微生物容易滋生是影响松糕货架期的主要因素。本实验对米制松糕初始菌相的构成及菌相在贮存中的变化进行了分析,并且对导致腐败的主要微生物进行了初步的分离和鉴定。研究表明,随着贮存时间的延长,松糕中优势腐败菌发生了变化,新鲜的松糕中以葡萄球菌属(staphylococci)为主要优势菌群,存放3天后的松糕中以芽孢杆菌属(bacilli)为主。经分离鉴定的优势细菌主要有短芽孢杆菌(Bacillus brevis)、枯草芽孢杆菌(Bacillus subtilis)、表皮葡萄球菌(S.epidermidis)和金黄色葡萄球菌(S.aureus);分离鉴定的霉菌主要是黄绿青霉(Penicillium citreoviride)和桔青霉(Penicillium citrinum)。米制松糕中腐败菌的种类简单,主要是由于米制松糕熟制过程中的高温杀灭了绝大部分微生物而造成的,米制松糕中腐败菌的来源主要是产品熟制后,在后续的包装、流通、贮存过程中的二次污染造成的。芽孢杆菌属主要来源于原料中的芽孢污染。
应用微生物预测技术(Predictive Microbiology Technology),研究米制松糕中腐败微生物的生长、残存特性,建立环境因素与微生物生长之间的预测模型,在此基础上对米制松糕的货架期进行预测。根据Gompertz函数和Logistic函数建立了不同温度条件下腐败微生物在松糕中的生长曲线和模型。结果表明,建立的数学模型能很好的预测特定腐败微生物在20℃、25℃和30℃下的生长状态;应用Belehradek模型建立了特定腐败微生物随温度变化的动力学模型;根据Gompertz模型和Logistic模型计算出不同温度下的动力学参数,依据腐败微生物生长模型,判断20℃-30℃松糕的微生物生长规律。结果表明,特定腐败微生物动力学模型可以快速可靠的实时预测松糕的腐败程度,保证产品的品质和安全性。
将偏最小二乘回归方法(Partial Least Square)应用到微生物生长动力学建模分析中,研究不同温度和水分活度条件下黄绿青霉和桔青霉在松糕中的生长情况,建立了青霉在松糕中生长的预测模型。研究发现,黄绿青霉和桔青霉的生长速率随着温度的升高而增加,水分活度越高,黄绿青霉和桔青霉的生长速率越快;黄绿青霉和桔青霉的延滞时间随着温度的升高而减少,当水分活度增加时,延滞时间随之减少。在温度15-30℃、a_w0.80-0.90范围内,应用响应面分析的方法,建立了温度和水分活度与青霉生长速率和延滞时间之间的数学模型。
通过对米制松糕贮存过程的热特性和结晶特性的研究,探讨松糕的老化机理,研究结果表明,淀粉老化是糊化淀粉分子形成有规律排列的结晶化过程,并得出以下结论:从样品的粘度特性分析可知,松糕的峰值粘度、低谷粘度、崩解值、最终粘度和回复值随贮存时间的延长逐渐增大,峰值时间随贮存时间的延长而逐渐减少,糊化温度降低;通过热力学性质的分析可知,早期的重结晶(晶核)融化顶点温度T_P为52.331℃,略高于后期的重结晶融化顶点温度,随着储藏时间的延长,融化支链淀粉重结晶所需的热焓△H由0.747 J/g增加到1.352 J/g,表明支链淀粉重结晶含量,即回生程度增加;松糕淀粉主要的红外光谱带主要集中在1153 cm~(-1)、1082 cm~(-1)、1047 cm~(-1)、1022 cm~(-1)、930 cm~(-1),随着贮存时间的延长,1047 cm~(-1)和1022 cm~(-1)处峰高的比值由0.87增加到0.90,说明淀粉颗粒中无定形分子迅速减少,有序分子逐渐增多,即淀粉的结晶度增加;根据样品的X-射线衍射可以看出,松糕淀粉在2θ为15°,18°,23°和34°处有强的衍射峰,表明该淀粉是A-型结构,松糕在贮存过程中结晶度有增加的趋势,由37%增加到46%,说明在贮存过程中,淀粉结晶区的双螺旋结构转变使晶体的排列更有序,无定形区的直链淀粉向双螺旋结构转变;从样品的扫描电镜图中可以看到,新鲜松糕内部有很多细小颗粒,贮存5天后松糕内部细小颗粒减少,颗粒体积增大,说明贮存过程中,膨胀的淀粉粒逐渐失水、塌陷,逐渐破坏原有的颗粒结构,最终导致颗粒之间粘结在一起。
研究延缓米制松糕淀粉老化速率的方法。在松糕中分别添加黄原胶、CMC、真菌α-淀粉酶和β-淀粉酶,对松糕的硬度进行分析测定,研究表明,黄原胶、CMC、β-淀粉酶可以有效抑制松糕回生速度,提高松糕品质,保持松糕新鲜度,而α-淀粉酶的添加对改善松糕品质没有效果。α-淀粉酶使部分脱支下的外侧短链和直链淀粉一起参与了支链淀粉的成核,使得起始晶核增多,同时由于部分支链淀粉被脱支,分子间移动的阻力变小,链与链的迁移更加容易,堆积结晶的可能性加大,加快了支链淀粉的回生。
为了发现松糕中淀粉回生的本质、应用Avrami回生动力学模型,研究松糕中淀粉回生动力学,结果发现,原松糕淀粉和含有黄原胶的松糕淀粉的Avrami参数n值小于1,表明淀粉重结晶的成核方式为一次成核,而添加CMC和β-淀粉酶的松糕,Avrami参数n值大于1小于2,说明淀粉重结晶的成核方式为不断成核,从结晶速率常数K来看,添加黄原胶、CMC和β-淀粉酶可以降低松糕淀粉结晶速率常数,其中β-淀粉酶的结晶速率常数最低。综合添加0.2%黄原胶、0.25%CMC和0.03%β-淀粉酶,可以有效的延缓米制松糕淀粉的老化速率。
Rice is one of the leading food corps in South East Asia including China. It can be ground into powder and utilized to produce many kinds of foods, including several types of cake. MiGao is one of the most widespread of these types of cake. It is famous for its soft and sticky texture and it is usually served as a dessert.
The physical and chemical characters of Migao were studied during storage. The moisture content decreased after 2 days of storage and during the following days the crumb moisture content remained practically unchanged. The pH and a_w were fairly stable during storage. Water holding capacity, total water-solubles, soluble starch and Water holding capacity of MiGao decreased continuously throughout storage. Total plate counts in the products under study in the third day of storage were in the range <10~3 CFU/g and the shelf-life of the product was estimated to be only 2 or 3 days by the panelists. Firmness was developed mainly during the first day of storage, remained at a similar level from 2 to 3 day and increased slightly after the third day of storage. In view of the nutritional importance of starch, the major starch fractions viz, rapidly digestible starch, slowly digestible starch and resistant starch were measured by using controlled enzymic hydrolysis.
Microbiological changes in MiGao were studied during storage at 25℃. Microorganisms examined for were: Enterobactericeae, lactic acid bacteria, Gram positive, catalase positive cocci, Staphylococcus aureus, Bacillus strains, yeasts and moulds. During the first 2 days, Gram-positive bacteria were dominant, mainly represented by S. epidermidis. Bacillus strains occurred by the third day, reaching a maximum level of 1×10~6 CFU/g after 5 days of storage. No Enterobactericeae or Lactic acid bacteria were detected in the processed products throughout the storage period. All the isolated strains from the mannitol salt agar belonged to the genus Staphylococcus. The predominant species were S. epidermidis and S. aureus. Most Bacillus strains, isolated from the tryptone soya agar, belonged to the species B. brevis. The count of yeasts and moulds increased slowly but remained low throughout the storage period and the isolated strains from the DG18 belonged to the species of Penicillium citreoviride and Penicillium citrinum.
A numerical model was developed and validated to predict microbial growth during storage of Migao. For this the growth of the naturally occurring bacteria was studied at temperatures from 20℃to 30℃. Fitting of the model to the experimental data derived from Migao stored aerobically at 20℃, 25℃and 30℃successfully desc ribed the microbial growth kinetics in the
Migao. Finally, the parameter values estimated by the fitting of the model on the data were used to predict microbial growth and shelf life in Migao at storage temperatures.
Contamination by mold is serious problem of the steam-cooked rice cake, a traditional Chinese food. Growth responses to different temperatures and water activity values for Penicillium citreoviride and Penicillium citrinum, two of the most common molds, were investigated. Partial Least Square regression analysis showed that the growth of the two fungi did not differ in response to changes in water activity and temperature. Optimum a_w for growth was 0.90 a_w and optimum temperatures for growth were 30℃in most cases.
Starch properties of MiGao were characterized during storage. Pasting viscosities of crumb-water slurries were measured with a Rapid Visco Analyser for evaluating the texture of MiGao. The most significant change in the pasting curve was the increase in peak viscosity over time. Differential scanning calorimetry was used to follow changes of starch retrogradation in MiGao crumb. Amylopectin recrystallisation in MiGao continued to increase during storage. FT-IR indicated changes in crystallinity of the MiGao crumb and the crystallinity of Migao stored at 25℃for up to 5 days was studied using X-Ray. The microstructure of Migao was studied by SEM.
The effects of the addition of xantha, CMC,α- amylase andβ- amylase, in rice flour doughs, were studied in Migao. Thermal mechanical analysis techniques were used in order to evaluate the effect of additives on the retrogradation of starch in Migao. The type and extent of influence on Migao quality was dependent on the specific additives used and its supplementation level. Generally, the hardness of Migao decreased with addition of xantha, CMC andβ- amylase except forα- amylase. The Migao with good quality can be added with 0.2% xantha, 0.25% CMC和0.03%β- amylase.
引文
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