超高压灭菌技术在紫苏豆酱中的应用  

Application of Ultra-high Pressure Processing on Perilla Bean Sauce

作　　者：田海娟[1,2] 

机构地区：[1]吉林工商学院食品工程分院,长春130062 [2]粮油食品深加工吉林省高等学校重点实验室,长春130062

出　　处：《中国调味品》2013年第3期80-83,共4页China Condiment

摘　　要：试验研究了超高压灭菌技术(UHPP)在紫苏豆酱工艺中的应用。通过单因素试验和正交试验确定了最佳杀菌工艺条件。结果表明:超高压灭菌的操作压力对紫苏豆酱带菌量影响最大,其次是加压时间。紫苏豆酱最佳超高压灭菌技术参数:操作压力400MPa,加压时间20min,单位处理量100g,在此条件下对紫苏豆酱灭菌效果最好,灭菌率达到99.94%,符合《酱的卫生标准》;且超高压灭菌处理的紫苏豆酱产品的可食性,感官品质及贮存期均优于热力杀菌,利用工业化生产。Application of Ultra-high Pressure Processing （UHPP） on perilla bean sauce is studied. The optimal treatment conditions are obtained by single factor test and orthogonal array design experiments. The results show that the operation pressure has the greatest impact on perilla bean sauce and followed by pressure time. The operation pressure of UHPP is 400 MPa, the pressure time is 20 rain and the net weight is 100 g per package. After the process, colony forming unit of sterilized samples decreases by 99.94%, which is in accordance with Hygienic Standard for Soybean Paste in China. The perilla bean sauce manufactured under the optimal conditions shows edibility and the highest sensory quality as well as prolonged storage is beneficial to its industrial production.

关 键 词：超高压处理 紫苏豆酱 杀菌 贮存 

分 类 号：TS264.24[轻工技术与工程—发酵工程]