玻璃瓶装番茄酱罐头杀菌条件的探讨  

Study on Sterilization Conditions for Canned Tomato Sauce in Glass

作　　者：王强 

机构地区：[1]上海梅林泰康食品有限公司,上海201403

出　　处：《食品工业》2010年第6期53-55,共3页The Food Industry

摘　　要：该文从番茄酱浓缩后增加90℃以上预杀菌和冷却工序、装罐温度控制在75℃以上、pH值4.0～4.20的前提下,在保证产品质量安全的基础上,探索玻璃瓶番茄酱罐头杀菌工艺条件,缩短杀菌时间,以突破番茄酱生产线产能的瓶颈口,达到提高班产量、降低单位能耗之目的。In this paper, it mainly introduce the sterilization technology on canned tomato sauce in glass, namely, increasing processing procedure like pre-sterilization and cooling which the temperature is kept above 90℃ after concentration. At the meanwhile, it requires the temperature when cans are stuffed to be controlled above 75℃ and pH value kept from 4.0 to 4.20. On the basis of ensuring quality and safety of products, the sterilization time could be shorten in order to reach the target such as increasing the production capacity, reducing unit energy consumption.

关 键 词：番茄酱 关键因子 杀菌时间 F值 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]