荔枝罐头微波杀菌的温度及其贮藏期质构和颜色的变化  

The Temperature Profile during Microwave Pasteurization and Effect of Storage Condition on the Texture and Color of Canned Litchi in Syrup

作　　者：余恺[1] 陈文文[1] 胡卓炎[1] 余小林[1] 陈昌实 黄智洵 

机构地区：[1]华南农业大学食品学院,广州510642 [2]广州果子食品厂,广州510370

出　　处：《中国食品学报》2008年第3期94-101,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：农业部“948”项目(2006-G31);广东省农业科技攻关项目(2006B20401010)

摘　　要：探讨了糖水荔枝罐头微波杀菌的温度历程和不同贮藏条件(温度、时间、光照)对其质构和颜色的影响。微波杀菌设备包括实验室装置和生产规模的隧道式微波杀菌-无菌封罐系统。贮藏试验的时间长度为180d。研究结果表明,应用微波隧道式杀菌-无菌封罐新工艺生产糖水荔枝罐头,可明显缩短加热杀菌时间。随着贮藏时间的延长,其质构指标和色泽指标均呈显著下降趋势,其中4℃条件下贮藏的糖水荔枝罐头,其品质保持较好;贮藏温度的上升使果肉品质下降的速度加快;室内光照对荔枝果肉硬度和颜色影响不显著。The temperature profile during microwave pasteurization and effect of different storage condition including varying storage temperature, period and light condition on the texture and color values of canned litchi in syrup were studied. The microwave apparatuses used were a lab-scale microwave system and a pilot-scale tunnel microwave pasteurizer installed with an aseptic sealing chamber. The length of the storage was 180 d. Results indicated that the heating time pasteurized by microwave was significant reduced. The texture and color values of canned litchi in syrup reduced as the prolong of the storage period. Samples stored under 4 ℃were better than others stored at higher temperatures. The increased storage temperature fastened the degradation speed of the fruit quality. The effect of light condition on degradation of texture and color of litchi was insignificant.

关 键 词：糖水荔枝罐头 微波杀菌 贮藏条件 

分 类 号：TS291[轻工技术与工程—农产品加工及贮藏工程]