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標題: Application of Hurdle Technology to Making Tou-Kan Products in Vaccum Package
作者: 林欣榮
Lin, Sin-Rong
關鍵字: hurdle technology
pH value
water activity
Clostridium botulinum
pH 值
出版社: 食品暨應用生物科技學系所
引用: 行政院衛生署,生菌數之檢驗,署授食字0981800288號公告修正(2009)(原CNS 10890 N6186) 行政院衛生署,酵母菌及黴菌數之檢驗,署授食字0929210167號(2003) 行政院衛生署,大腸桿菌群之檢驗,署授食字0981800288號公告修正(2009)(原CNS 10984 N6194) 行政院衛生署,大腸桿菌之檢驗,衛署食字第0900025538(2001) 行政院衛生署,金黃色葡萄球菌之檢驗,署授食字第0981800188號公告訂定(2009) 行政院衛生署,沙門氏桿菌之檢驗,署授食字第0951800021號公告修正(2006) 行政院衛生署,2010, 行政院衛生署食品資訊網,2010, 方繼。1999。現代食品微生物學。偉明圖書有限公司。台北。 台灣食品良好作業規範發展協會。2007。黃豆加工食品工廠良好作業規範專則。 李貽琳。1987。豆乾食品中微生物生長和安全性之研究。國立台灣大學食品科技研究所博士論文。 李凌維。2006。桃園縣大溪豆腐、豆干防腐劑使用情形及改善措施。私立輔仁大學食品營養所碩士論文。 林明竺。2007。應用有機酸延長豆製品保存期限之研究。私立輔仁大學食品科學系碩士論文。 吳定峰,丘志威。 2005。 食品微生物學精要,修訂版。pp. 107-108, 124。 藝軒出版有限公司。台北,台灣。 施耀翔。2008。臭氧與添加物柵欄技術應用於豆乾品質改善之研究。中國文化大學生活應用科學研究所碩士論文。 陳陸宏、鄭崇明、張洳楣、杜先覺、王繼忠。1987。「蔭花生」肉毒桿菌中毒檢驗報告。食品科學。14(1-2): 92-94。 陳文亮、李貽琳及吳欣潔。1983。改進調味豆腐干的儲藏性。研究報告第 300 號,食品工業發展研究所,新竹市。 陳如茵(1997)。截切蔬果之保存。食品工業。29 (4):8-18。 陳世爵、陳潤卿。1981。黃豆油與黃豆食品手冊,台灣。 陳櫻雪。2006。凝固劑對豆腐質地特性及異黃酮素保留之影響。國立嘉義大學食品科學研究所碩士論文。 陳明欽,楊季清。 2004。 市售食品中防腐劑含量調查及分析研究。 國立屏東科技大學食品科學系碩士學位論文。屏東縣。 陳介武。黃豆與健康。美國黃豆出口協會台灣辦事處網頁資料 (,(2003)。 張浩鈞。2010。以大豆渣為基質製備Actinomucor elegans NCH-712 種麴其儲藏安定性及應用。國立中興大學食品暨應用生物科技學系碩士論文。 張湘文,陳文亮。1999。過氧化氫對豆干保存性之影響。藥物食品分析 7:215-223。 黃日清。2008。添加物和儲存對豆腐和豆腐乳中異黃酮安定性的影響。輔仁大學食品科學系碩士論文。 黃錦城。2002。市售凍藏產品之溫度測定與品質之變化。食品工業。34(5): 25-37。 黃書政。2000。欄柵技術在食品保存之最新發展。食品工業 32(10): 37-44。 蒲孝如。2006 。柵欄技術應用於桃園大溪地區豆腐乾衛生品質之改善。國立台灣大學食品科技研究所碩士論文。 蘇和平、林文淵、劉益忠、紀學斌。1998。調氣環境與醃漬溫度對中式香腸醃漬絞瘦肉微生物生長之影響。中國畜牧學會會誌 27(4): 553-566。 蘇宗振、陳銓燦、張永欣。2003。台灣大豆及其加工產業之研究。科學農業。51(1、2):1-11。 楊瓊花。2009。食品加工。僑務委員會中華函授學校。台北,台灣。 蔡韶慧、張秀麗、陳光爐、王貞懿、蔡勳璧、李翠鳳。2006。南投縣仁愛鄉原住民肉毒桿菌中毒事件調查。疫情報導。22(9): 585-588。 賴滋漢。1989。食品加工學。富林出版社。台中,台灣。 賴滋漢、金安兒。2006。食品加工學。富林出版社。台中,台灣。 Akhater, S., Paredes-Sabja, D. and Sarker, M.R. 2008. 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摘要: Since tou-kan curd is high in nutrition and water activity, it's a very suitable environment for micro-organisms to grow in. Its vacuum packaging is particularly susceptible to contamination from Clostridium botulinum. In order to avoid this risk, this study reduced the dried bean curd's (both the large and small types) pH to under 4.60 or its water activity to under 0.85. The vacuum packaging was pasteurized in order to develop the contamination prevention hurdle technology. The study prepared a low-pH soaking liquid composed of polyphosphate (U, Tarisan U) or a low water-activity liquid composed of glycerol, propylene glycol, and salt. The bean curd was soaked in this, reducing the pH to below 4.6 and the water activity to below 0.85. The product storage study results showed that reducing the pH and water activity and then using vaccuum packaging and sterilization allowed the bean curd to be preserved for at least four weeks at below 7℃. At below 25℃, it could be preserved for at least 10 days. During the storage period, the total plate count, aerobic quality, and number of anaerobic spores were not tested. The study showed that hurdles such as pH value, water activity, low-temperature sterilization, and cold storage could be combined to produce sanitary vacuum-packaged tou-kan curd products.
豆干具高水活性及營養的特色,是十分適合微生物生長的環境,其中肉毒桿菌的預防對真空包裝即食豆干的污染特別重要。為避免肉毒桿菌的危害,本試驗將豆干 (大豆干及小印干) pH 值降至 4.60 以下,或降低其水活性至 0.85 以下,並於豆干真空包裝後進行加熱殺菌,以開發防止微生物汙染之真空包裝即食豆干柵欄技術。本試驗利用多磷酸鹽 (特磷素 U,Tarisan U) 及乳酸調製低 pH 值浸漬液,或食用甘油、丙二醇 (propylene glycol) 及食鹽調製低水活性浸漬液,並將大豆干或小印干產品浸於其中,可降低產品 pH 值 (<4.6) 或水活性 (<0.85)。由產品貯存試驗結果顯示,殺菌前將豆干的 pH 值降至 4.6 以下,或降低水活性至 0.85 以下,再進行真空包裝及殺菌,可讓豆干在 7℃ 下至少保存 4 週,在 25℃ 下至少保存 10 天;於貯存期間,其總生菌數、好氣性及嫌氣性孢子數均未被檢出。試驗結果顯示,組合 pH 值、水活性、低溫殺菌及冷藏等柵欄,可用以生產衛生安全之真空包裝即食豆干產品。
其他識別: U0005-1508201117314900
Appears in Collections:食品暨應用生物科技學系



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