超高压加工软包装柿子酱生产工艺研究  

Technology on Soft Package Persimmon Jam Processed by Ultra-high Pressure

作　　者：杨静[1,2] 程利红[1] 杜亚玲[1] 段旭昌[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100 [2]杨凌质量技术检测检验所

出　　处：《现代农业科技》2011年第3期351-353,356,共4页Modern Agricultural Science and Technology

基　　金：陕西省科技攻关项目(2002K03-G04-2)

摘　　要：为了解决柿子酱热杀菌返涩问题,采用正交试验法确定了乙烯利脱除柿子涩味和超高压杀菌处理软包装柿子酱的最佳工艺条件。通过感官评价、耐藏性试验、微生物卫生指标检验、稳定性鉴定,研究了超高压处理柿子酱的安全、稳定性。结果表明:柿子用300 mg/L乙烯利溶液浸润10 s后于30℃密封脱涩5 d,柿子脱涩效果最好;脱涩后的柿子酱于25℃经400 MPa杀菌20 min,能明显延长柿子酱的货架期,有效地消除了脱涩柿子酱的返涩和变色现象。超高压非热杀菌技术能安全有效地防止脱涩柿子酱的返涩,延长柿子酱的货架寿命,保持柿子酱的原有色泽和组织结构。In order to solve the problem of the persimmon jam coming into astringent taste again during heat sterilization,the orthogonal experiment was used to optimize treating conditions of deastringent using ethephon solution and ultra-high pressure.The safety quality and the stabilization of persimmon jam produced by ultra-high pressure were evaluated using sensory appraising,conserving experimentation,microorganism sanitation index inspection and stability test.The results showed that after being dipped in 300 mg/L ethephon solution for 10 s,the persimmon was de-astringent at 30 ℃ for 5 days,the astringent taste of the persimmon was entirely removed.The shelf life of persimmon jam was obviously extended afterbeing sterilized for 20 min utes by 400 MPa at 25 ℃,and ultra-high pressure treatment avoided persimmon jam returning astringent and prevented color change.The none-heat sterilizing technology of ultra-high pressure could effectively prevent deastringent persimmon jam from returning astringent taste,safely extend the shelf life of the jam and retained the original color and tissue structure of the persimmon jam.

关 键 词：柿子 脱涩 柿子酱 返涩 超高压杀菌 工艺研究 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]