真空袋装红糟姜酸生产工艺及货架期预测  

Production Technology and Shelf Life Prediction of Vacuum Bagged Red Vinasse Ginger Acid

作　　者：杨琪 黄菊 彭诗泳 毛瑞丰[1] YANG Qi;HUANG Ju;PENG Shi-yong;MAO Rui-feng(College of Light Industry and Food Engineering,Guangxi University,Nanning 530004,China)

机构地区：[1]广西大学轻工与食品工程学院,南宁530004

出　　处：《中国调味品》2023年第3期124-129,共6页China Condiment

基　　金：广西重点研发计划项目(2018AB45017)。

摘　　要：以新鲜红糟姜酸为原料,探讨真空度、杀菌温度、杀菌时间对真空袋装红糟姜酸产品质构特性、感官评分以及菌落总数的影响,采用单因素实验和正交实验得到真空袋装红糟姜酸产品的最佳生产工艺,并采用加速货架期实验(ASLT)对真空袋装红糟姜酸产品的货架期进行预测。结果表明,真空袋装红糟姜酸产品的最佳生产工艺为真空度-0.1 MPa、杀菌时间10 min、杀菌温度75℃,所得真空袋装红糟姜酸产品的感官评分为82.1,较好地保持了红糟姜酸的风味。该产品在商业储存温度25℃下的货架期为180 d,该研究为红糟姜酸产品工业化提供了参考和依据。With fresh red vinasse ginger acid as the raw material,the effects of vacuum degree,sterilization temperature and sterilization time on the texture characteristics,sensory scores and total number of colonies of vacuum bagged red vinasse ginger acid products are studied.The best production technology of vacuum bagged red vinasse ginger acid products is obtained by single factor experiment and orthogonal experiment,and the accelerated shelf life test(ASLT)is used to predict the shelf life of vacuum bagged red vinasse ginger acid products.The results show that the best production technology of vacuum bagged red vinasse ginger acid products is vacuum degree of-0.1 MPa,sterilization time of 10 min,sterilization temperature of 75℃.The sensory score of the obtained vacuum bagged red vinasse ginger acid product is 82.1,which keeps the flavor of red vinasse ginger acid well.The shelf life of this product is 180 d under the commercial storage temperature of 25℃,which has provided references and basis for the industrialization of red vinasse ginger acid products.

关 键 词：红糟姜酸 真空包装 货架期 

分 类 号：TS206.6[轻工技术与工程—食品科学]