软包装水煮笋超高压杀菌工艺研究  

Research on high hydrostatic pressure sterilization technology of soft-packing boiled bamboo shoots

作　　者：袁龙[1] 卢立新[1,2] 唐亚丽[1,2] 

机构地区：[1]江南大学包装工程系,江苏无锡214122 [2]江苏省食品先进制造装备技术重点实验室,江苏无锡214122

出　　处：《食品工业科技》2015年第2期257-260,共4页Science and Technology of Food Industry

基　　金：国家科技支撑计划(2011BAD24B01);江苏省高校科研成果产业化推进工程项目(JHB2012-25)

摘　　要：旨在探寻适合软包装水煮笋的超高压杀菌工艺,通过单因素实验和正交实验考察不同压强、保压时间、温度三种工艺参数对水煮笋杀菌效果的影响,对数据进行相关性分析、验证;并研究优势杀菌工艺下水煮笋的VC保留量,与同样满足商业无菌条件的高温蒸汽灭菌相比较。基于本实验工艺条件,软包装水煮笋的最优超高压灭菌工艺为:压强350MPa、保压时间15min、温度25℃,此工艺能满足杀菌要求,且VC保留率为82.2%,而高压蒸汽灭菌VC保留率仅为30.7%。This paper focused on the suitable high hydrostatic pressure（HHP） sterilization technology for softpacking boiled bamboo shoots. Single factor test and orthogonal test were used to study the effects of different pressure,pressure holding time and temperature on microflora and survival rate of boiled bamboo shoots.Correlation analysis and verification were taken to determine several better processes,the content of VCof these processes were discussed and compared with high pressure steam sterilization which met commercial sterilization afterward to find the optimal sterilization process. Results showed that the optimal sterilization process for soft-packing boiled bamboo shoots were as follows ：350MPa,15 min,25℃. This processing sterilized effectively,and the VCretention rate was 82.2%,while the VCretention rate of high pressure steam was merely 30.7%.

关 键 词：超高压 灭菌 水煮笋 VC 包装 

分 类 号：TS201[轻工技术与工程—食品科学]