梅菜肉饼软罐头的杀菌工艺研究  

Optimization of Sterilizing Technology of Preserved Vegetable Meat Pie in Retort Pouch

作　　者：李莉楠 黄苇[1] 刘源[1] 赵笑梅[1] 黄月[1] 

机构地区：[1]华南农业大学食品学院,广东广州510642

出　　处：《食品研究与开发》2013年第19期115-117,共3页Food Research and Development

基　　金：广东省中国科学院全面战略合作项目(2011B090300027)

摘　　要：用二次回归通用旋转组合设计进行试验,以产品感官质量及杀菌效果的综合评分为评价指标,优化梅菜肉饼软罐头二段杀菌的工艺,结果表明梅菜肉饼软罐头的二段杀菌优化工艺参数为:110℃(25 min)+120℃(25 min)。This technology for the secondary sterilization of Preserved Vegetable Meat Pie soft can was developed based on quadratic general rotary unitized design,using the comprehensive score of sensory quality and sterilization efficiency of the product as evaluation index.Results showed that the optimum technological parameters for Preserved Vegetable Meat Pie soft canned food were 110 ℃（25 min）＋120 ℃（25 min）.

关 键 词：梅菜肉饼 软罐头食品 二段杀菌 二次回归旋转组合设计 

分 类 号：TS295[轻工技术与工程—农产品加工及贮藏工程]