应用真空软包装配合生物保鲜剂加工莱豆小菜产品工艺优化研究  

Study on processing of Phaseolus lunatus L. with vacuum technology and biology antistaling agent

作　　者：石小琼[1] 苏绍洋[1] 王卿朗[1] 黄志仁[1] 

机构地区：[1]龙岩学院闽西食品研究所,福建龙岩364000

出　　处：《食品工业科技》2009年第2期217-218,222,共3页Science and Technology of Food Industry

基　　金：福建省教育厅科技项目(JB07274)

摘　　要：研究莱豆真空软包装时的杀菌工艺特性,确定可采用常压杀菌的产品的最佳杀菌工艺条件为:100℃,30min。对于需要高压杀菌的产品,则提出真空软包装配合生物保鲜剂的技术,以降低杀菌强度,保持感官品质,并采用正交实验筛选工艺条件,所得结果为:浸泡液Nisin的浓度0.2g/kg,杀菌温度106℃,杀菌时间12min,所生产的产品感官品质优良,大豆异黄酮保存率80%以上,产品理化和卫生指标符合食品卫生标准,保质期一年。The sterilization process characteristics of Phaseolus lunatus L.packaged with vacuum technology was studied.The results showed that the best craft condition was. 100℃, 30min when sterilized under atmospheric pressure. If Phaseolus lunatus L.was sterilized under high-pressure, the biology antistaling agent was need to reduce the sterilization intensity and maintain sensitive quality, after the screening of craft conditions with orthogonal experiment. The results was obtained： the density of nisinz steep was 0.2g/kg, the sterilization temperature was 106℃,and the sterilization time was 12min. After sterilizing,the product quality was excellent,the survival rate of soybean isoflavone was above 80%, product target in physics and chemistry and hygienic accords with the food health standard,and the guarantees nature time attains to one year.

关 键 词：莱豆 真空软包装 杀菌工艺特性 NISIN 最佳工艺条件 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]