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首页> 外文期刊>Journal of the Korean Society of Food Science and Nutrition >Standardization of Manufacturing Process and Storage Condition for Pre-processed Foodstuffs (Pre-processed Namuk Peeled Balloon Flower Roots and Parboiled Bracken)
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Standardization of Manufacturing Process and Storage Condition for Pre-processed Foodstuffs (Pre-processed Namuk Peeled Balloon Flower Roots and Parboiled Bracken)

机译：预处理食品的制造工艺和存储条件的标准化（预处理Namuk去皮的球根花和煮熟的蕨菜）

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摘要

Peeled balloon flower roots and parboiled bracken are pre-processed foodstuffs commonly used in the institutional food service. This study was conducted to establish the suitable manufacturing process for these foodstuffs and the optimal storage condition during distribution in the market. The most suitable manufacturing process was developed by surveying the manufacturing factories that produce these foodstuffs. Samples were collected by selecting a site among the surveyed manufacturing factories and storing them at different temperatures (4, 10, 20°C). The resulting changes in microbiological, physicochemical, and organoleptic qualities depending on the storage period (1, 2, 3, 4, 5, 7, 10 days) were investigated. The number of general bacteria in balloon flower roots at the beginning of the storage period was 5.26 log CFU/g and the number in the 4°C storage group remained unchanged until the 3rd day, but then increased to 7.63 log CFU/g at the 4th day, and then gradually increased up to the 7th day. However, in the 10 and 20°C storage groups, the number was rapidly increased to 7.42 log CFU/g and 7.86 log CFU/g, respectively, at the 2nd day. The parboiled bracken samples presented a similar trend. For physicochemical quality changes, the pHand hardness were rapidly decreased in the 20°C storage group. The organoleptic quality was favorably evaluated (5~6 points out of 9 points) up to the 5th day in the 4°C storage group but the overall acceptability was rapidly decreased from the 2nd dayin the other storage temperature groups. These results confirmed the optimal storage condition for these pre-processed foodstuffs as being less than 3 days at 4°C.
机译：去皮的气球花根和煮熟的蕨菜是机构食品服务中常用的预处理食品。进行这项研究是为了确定这些食品的合适制造工艺以及在市场上分销期间的最佳存储条件。通过调查生产这些食品的制造工厂，开发出最合适的制造工艺。通过在被调查的制造工厂中选择一个地点并在不同温度（4、10、20°C）下存储它们来收集样本。研究了根据存储时间（1、2、3、4、5、7、10天）微生物，理化和感官品质的变化。贮藏期开始时，花球根中的一般细菌数为5.26 log CFU / g，4°C贮藏组的数量直到第3天都保持不变，但到第3天增加到7.63 log CFU / g。第4天，然后逐渐增加到第7天。但是，在10和20°C的存储组中，第二天的数量迅速增加到分别为7.42 log CFU / g和7.86 log CFU / g。煮过的蕨菜样品也呈现出类似的趋势。由于理化质量的变化，在20°C储存组中，pH和硬度迅速降低。良好的感官品质在4°C储藏组中直到第5天都得到了很好的评价（9分中的5〜6分），但是在其他储藏温度组中，从第二天开始总体可接受性迅速下降。这些结果证实了这些预处理食品的最佳储存条件是在4°C下少于3天。

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