加工工艺对真空包装麻酱调味料品质的影响  

The sterilization conditions and additives on the quality of vacuum packing tahini condiment

作　　者：王琳[1] 张单单 郑德娟[1] 曹雁平[1] 

机构地区：[1]北京食品营养与人类健康北京高精尖创新中心,北京工商大学,北京市食品添加剂与配料北京高校工程研究中心,北京100048

出　　处：《食品工业科技》2016年第16期273-277,284,共6页Science and Technology of Food Industry

基　　金：十二五科技支撑重点课题(2014BAD04B06)

摘　　要：研究加工工艺对麻酱调味料货架期的影响。利用均匀实验研究杀菌温度、杀菌时间、山梨酸钾、ε-聚赖氨酸、双乙酸钠、脱氢乙酸钠、BHA和TBHQ 8个因素对真空包装麻酱调味料的酸价、过氧化值、水分活度和p H等货架期品质的影响。用DPS软件设计15组均匀实验,优化出最佳的杀菌工艺为:80℃杀菌5 min,加入双乙酸钠10 g/kg,46℃贮藏的货架期为25周。The effect of process on the shelf- life of tahini condiment was discussed in this study. The factors of sterilization temperature,time,potassium sorbate,poly lysine,double sodium acetate,dehydroacetic acid sodium,BHA,TBHQ,on the shelf- life quality,such as acid value,peroxide value,water activity and p H,were studied by uniform experiment.15 set of uniform experiment were designed by DPS software. The longest shelf- life was 25 weeks under the condition： sterilization temperature 80 ℃,sterilization time 5 min,double sodium acetate 10 g / kg,storage temperature 46 ℃.

关 键 词：麻酱调味料 均匀实验 真空包装 酸价 过氧化值 水分活度 pH 

分 类 号：TS205.9[轻工技术与工程—食品科学]