大豆科学2012，Vol.31Issue(5)：834-837,841,5.
传统非发酵豆制品贮藏过程中微生物变化及预测模型初建
Analysis of Microorganisms Change and Development of Predictive Model for the Traditional Non-fermented Bean Products Stored in Various Temperatures
摘要
Abstract
The changes of water, protein and fat content, TVB-N, aerobic plate count, sensory evaluation of both Dry Soycurd and Baiye stored at 5℃ , 15℃ and 25℃ were analyzed in this paper and established the primary model for predicting aerobic plate count of the Dry Soycurd. The result showed that the content of water, protein, fat and TVB-N didn' t change much during the storage. The pH value of the Dry Soycurd dropped during the storage and dropped significantly with the temperature rising, meanwhile the pH value of the Baiye didn' t change much during the storage in various temperatures. The microbial growth rate of both Dry Soycurd and Baiye increased significantly when the storage temperature rose. The shelf life of both Dry Soycurd and Baiye was less than 4 d at 5℃ ,1d at 15℃ and 5 h at 25℃,respectively. Comparison between the modified Gompertz equation and the linear equation showed that the modified Gompertz equation was confident for predicting aerobic plate count of the Dry Soycurd with the R2 over 0.98.关键词
豆制品/微生物变化/预测模型Key words
Bean products/ Microorganisms change/ Predictive model分类
轻工纺织引用本文复制引用
陈平,胡洁云,严维凌,林露,李晓蓓..传统非发酵豆制品贮藏过程中微生物变化及预测模型初建[J].大豆科学,2012,31(5):834-837,841,5.基金项目
上海市科学技术委员会应用技术开发专项资金(2010-119) （2010-119）
