软包装枇杷罐头超高压杀菌效果的研究  

Effect on Soft Package Loquat by Ultra-high Pressure

作　　者：张翀[1] 郭泽镔[1] 倪晨晖[1] 郑宝东[1] 

机构地区：[1]福建农林大学食品科学学院,福建福州350002

出　　处：《热带作物学报》2012年第9期1693-1697,共5页Chinese Journal of Tropical Crops

基　　金：福建农林大学科技创新团队支持计划(cxtd12009);福建省高等学校科技创新团队支持计划(闽教科[2012]03号)

摘　　要：将超高压技术应用于枇杷软罐头杀菌,研究不同处理压力、不同保压时间对细菌菌落总数、霉菌酵母菌菌落总数、胀袋情况的影响,结合硬度的变化探讨枇杷软罐头超高压杀菌效果。结果表明:在一定的压力范围内,超高压处理压力越高,对枇杷软罐头的杀菌效果越好。在相同的压力下,超高压杀菌效果随着保压时间的延长而提高。处理温度30℃、处理压力300 MPa、保压时间15 min即可满足枇杷软罐头保藏的要求。硬度测定结果表明,与传统热杀菌相比,超高压处理能较好地保持枇杷软罐头的硬度,提高枇杷软罐头品质。一定条件的超高压处理能使枇杷软罐头达到商业无菌,而且保证了枇杷软罐头的品质,具有良好的应用前景。Soft packaged loquat was treated with uhra-high pressure （UHP）. The effects of different processing pressure and holding time on microorganisms including bacteria, molds and yeasts, were investigated. Hardness changes of loquat were also analyzed. The results showed that the UHP could effectively restrain microorganisms growth. As the applied pressure and the holding time increased, the microorganisms were decreased significantly. The treatment of 300 MPa, 30℃, 15 min could effectively inhibit microorganisms growth. Furthermore, the hardness of loquat fruit was better than that of heat-processing product. It was concluded that UHP processing could effectively inactivate microorganisms and maintain the quality of soft package loquat.

关 键 词：超高压 枇杷软罐头 杀菌 硬度 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]