一种新型软包装米饭罐头工艺研究  

Study on the Process of a New Type of the Retort Pouch Rice

作　　者：钱平[1] 王智渝[1] 李艳青 

机构地区：[1]总后军需装备研究所,北京100010 [2]山东菏泽南华食品有限公司,274000

出　　处：《食品科技》2002年第6期29-33,共5页Food Science and Technology

摘　　要：传统的软包装米饭罐头通常采用真空封口、高温灭菌技术,产品往往容易板结成块,接受性不好。我们通过应用含气调理杀菌技术,力图能解决这一问题。在对大米浸泡、蒸煮、充氮封口、杀菌强度等工序研究的基础上,提出一条生产软包装米罐头的新工艺,并设计加速贮存试验,分析按新工艺生产的软包装米饭罐头的保存期,试验结果表明,其贮存期可以达到两年以上。Vacuum sealing and high-temperature sterilization technology is usually used in the production of the traditional retort pouch rice.Cooked rice of such product is liable to conglutinate together and shows a bad acceptance.We try to solve the problem by adopting the gas cooking sterilization technology.In this paper,we have done the research on the unit operations,such as soaking of rice,cooking of rice,inserting nitrogen gas and sealing,intensity of sterilization,and worked out a new process of retort pouch rice.We also contrived to do the accelerating storage test.The result of the test showed that the shelf life of the retort pouch rice could meet the demand of 2 years.

关 键 词：新工艺 试验 含气调理 软包装米饭 罐头 保存期 

分 类 号：TS295.9[轻工技术与工程—农产品加工及贮藏工程]