猪蹄姜醋罐头杀菌工艺的优化  

Optimization of sterilizing technology for canned pig's trotters with vinegar-ginger

作　　者：贝惠玲[1] 黄建蓉[2] 莫慧平[1] 

机构地区：[1]广东轻工职业技术学院,广州510300 [2]广东药学院,广州510300

出　　处：《食品科技》2008年第11期122-125,共4页Food Science and Technology

基　　金：广东省科技攻关重点项目(2007A020300008-3);广州市科技攻关重点项目(2006Z2-E0151)。

摘　　要：采用二次回归通用旋转组合设计进行试验,以杀菌效果和产品感官质量的综合评分为评价指标,优化猪蹄姜醋罐头热力杀菌的工艺并建立了杀菌数学模型。得到猪蹄姜醋罐头杀菌的最佳工艺参数:pH值4.3。封罐时罐头中心温度71℃、杀菌温度112℃、杀菌时间35min。The sterilizing conditions of canned Pig＇s trotters with Vinegar-ginger, a typical Cantonese dish made of pig trotters, egg, ginger and vinegar, was optimized by the quadratic general rotary unitized design. A mathematical model of sterilization based on the total score of microbial and sensory effect was given. The optimum technological conditions were as follows： pH value of 4.3, center temperature of the can when sealed of 71℃, sterilizing temperature of 112℃, sterilizing time of 35 min.

关 键 词：猪蹄姜醋罐头 杀菌工艺 优化 

分 类 号：TS201.1[轻工技术与工程—食品科学]