多仔芋真空软包装工艺研究  

Technology Study on Vacuum Flexible Packaging of Poly-staros

作　　者：石小琼 邓金星 张映斌 

机构地区：[1]福建闽西职业大学食品研究所,龙岩364021

出　　处：《食品科学》2002年第4期89-92,共4页Food Science

摘　　要：主要研究了多仔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，多仔芋经湿态乳酸发酵５～７ｄ，乳酸含量达０．６％时，进行真空软包装，注入０．０５％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 conditions and subsidiary technology on the vacuum flexible packaging of poly-staros were studied.The results showed that the shape of the product was whole,the quality was excellent and the storage life could reach 1 year with the room temperature 20℃～30℃,the content of lactic acid of poly-taroes could reach 0.6% by humid-state fermentation of lactic acid for 5～7 days.Then the vacuum flexible packaging added with 0.05% lemon liquid as juice and adopted the germicidal technological conditions of 10'～30'/100℃ to make normal pressure sterilization.

关 键 词：多仔芋 真空饮包装工艺 乳酸发酵 柠檬酸汤汁 常压杀菌 工艺条件 食品 

分 类 号：TS295.7[轻工技术与工程—农产品加工及贮藏工程] TS255.5[轻工技术与工程—食品科学与工程]