定型技术与真空烧煮延长豆制品保质期的研究  

Study on stereotype technology and vacuum sterilization for improving the shelf life of soybean products

作　　者：张俊 张奕吉 谢静莉[2] ZHANG Jun;ZHANG Yi-Ji;XIE Jing-Li(Shanghai Hunko Beanfood Products Co.,Ltd.,Shanghai 201908,China;College of Biological Engineering,East China University of Science and Technology,Shanghai 200237,China)

机构地区：[1]上海汉康豆类食品有限公司,上海201908 [2]华东理工大学生物工程学院,上海200237

出　　处：《食品安全质量检测学报》2018年第17期4717-4724,共8页Journal of Food Safety and Quality

摘　　要：目的研究定型技术和真空烧煮对非发酵型豆制品保质期的影响。方法以菌落总数、大肠菌群数和感官评价作为考核指标,确定保质期的长短变化。结果采用定型技术对豆制品进行快速冷却定型和防腐处理,发现经过上述处理后再包装的豆制品保质期延长。冷库条件下真空包装的豆制品比简易包装的延长了6~12 h。利用真空烧煮包装,能够显著延长豆制品的保质期。在常温条件下,真空烧煮包装比不烧煮包装保质期延长6~18 h;37℃培养箱条件下真空烧煮包装的保质期延长6~18 h;冷库条件下是否烧煮对包装保质期影响不大。结论将物理保鲜与化学保鲜相结合,能够有效地延长豆制品的保质期,提高客户体验。Objective To study the influence of stereotype technology and vacuum sterilization on the shelf life of soybean products. Methods The shelf life was indicated by the colony counting, the population of Escherichia coli （E. coli） and sensory evaluation. Results Using the stereotype technology for rapid cooling and shaping soy products, the shelf life was extended. Under the condition of cold storage, the vacuum sterilization bean products were prolonged by 6-12 h compared with the simple package. Using vacuum sterilization packaging could significantly extend the shelf life of soy products. Under normal temperature condition, the shelf life of vacuum boiling package was 6-18 h longer than that of non-boiling, under the condition of 37 ℃, the shelf life of vacuum boiling package was 6-18h longer than that of non-boiling. Whether the package was cooked in cold storage has little effect on its shelf life. Conclusion The combination of physical preservation and chemical preservation can extend the shelf life of soy products and improve the customer experience.

关 键 词：豆制品 保质期 定型技术 真空烧煮 菌落总数 感官评价 

分 类 号：TS214[轻工技术与工程—粮食、油脂及植物蛋白工程]