열풍건조에 따른 선식용 곡류원료의 미생물 및 이화학적 특성

서지정보

· 발행기관 : 한국식품위생안전성학회
· 수록지 정보 : 한국식품위생안전성학회지 / 27권 / 4호
· 저자명 : 김진희, 양지영

목차

ABSTRACT
서 론
재료 및 방법
시료
침지 및 건조조건
배지 및 시약
일반성분 분석
색도 측정
전단력 측정
미생물 분석
대장균군 및 대장균
병원성 세균
결과 및 고찰
일반성분의 함량
색도의 변화
경도의 변화
미생물 분석
요 약
감사의 말
참고문헌

영어초록

To know proper drying condition for making a safe Sunsik, uncooked food, microbial and physicochemical characteristics of cereal dried by hot-air drying was investigated. As moisture content of 3 Sunsik samples was reduced to about 8%, protein, carbohydrate, fat and ash content of those was increased. But approximate composition of black bean, black rice and glutinous millete and black bean showed little changes during hot-air drying (30, 40, 50oC). Lightness (L value), redness (a value) and yellowness (b value) was increased after hot-air drying. In case of black rice and glutinous millet, b value and L value wasn't changed individually. When we measured a texture for 3 kinds of raw cereal for, hardness of dried cereals was lower than raw cereals. Hardness of dried cereals was increasd as drying temperature was increased. As results of mocrobiologicl experiment for 3 kinds of sunsik on hot-air drying conditions, total cell count was reduced 2 log - 3 log and other pathogenic microorganism wasn't detected except B. cereus.

참고자료

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