子芋真空软包装工艺研究  

Study on the technology of the vacuum soft packaging of son-taroes

作　　者：石小琼 邓金星 张映斌 

机构地区：[1]闽西大学食品研究所,福建龙岩364021

出　　处：《粮油食品科技》2001年第5期34-36,共3页Science and Technology of Cereals,Oils and Foods

摘　　要：主要研究了子芋真空软包装的杀菌最佳工艺条件和相应的最佳辅助工艺。结果表明:20～30℃室温下,子芋经湿态乳酸发酵5～7d,乳酸含量达06%时,进行真空软包装,注入005%柠檬酸溶液作为汤汁,再采用10′-30′/100℃的杀菌工艺条件进行常压杀菌,即可获得形态完整、品质优良、保存期达一年之久的产品。The optimum technological conditi ons and subsidiary technology for th e vacuum soft packaging of son-taroes were studied.The resu lts showed that the shape of the product was integral,the quality was good,the use-by date could delay 1ye ar under the room temperature 20～30℃,the content of lactic acid of son-taroes reached 0.6%by humid-state fermentation of lactic acid fo r 5～7days.Secondly,to take the vacuum soft packaging adding 0.05%lemon liquid as soup,then adopt th e germicidal technological condition of 10' -30' /100℃for norma l pressure sterilization.

关 键 词：子芋 乳酸发酵 真空软包装 柠檬酸汤汁 常压杀菌 产品质量 

分 类 号：TS295.7[轻工技术与工程—农产品加工及贮藏工程]