3 kg番茄丁罐头食品杀菌工艺改进及品质分析  

Sterilization process improvement and quality analysis of 3kg canned tomato diced food

作　　者：马自强 柴娟 王陈强 王雪铭 贾新 黄晓娇 MA Ziqiang;CHAI Juan;WANG Chenqiang;WANG Xueming;JIA Xin;HUANG Xiaojiao(Xinjiang Guannong Testing Technology Co.,Ltd,XinJiang Korla 841000,China)

机构地区：[1]新疆冠农检测科技有限公司,新疆库尔勒841000

出　　处：《食品工程》2024年第2期30-33,共4页Food Engineering

基　　金：“新疆特色番茄制品深加工工艺技术研究”兵团科技计划项目(S2021CB931)。

摘　　要：通过不同杀菌温度和杀菌时间试验,筛选出3种适合3 kg番茄丁罐头产品的杀菌条件。重点研究了杀菌温度(115~120℃)、杀菌时间(30~70 min)等不同杀菌条件下,番茄丁罐头食品在贮藏期内pH、可溶性固形物、菌落总数、番茄红素、胡萝卜素、叶黄素等含量的变化和产品稳定性,以筛选出较佳的杀菌条件。试验结果表明,经117~118℃、40~50 min条件下杀菌处理的番茄丁罐头,在保证杀菌效果的同时可以有效保留食品的原始营养、口感及色泽,产品稳定性更好,合格率更高。Three kinds of 3kg tomato diced canned products were selected by different high temperature conditions and sterilization time.The key research focused on the changes of pH,soluble solids,total bacterial count,lycopene,carotenoids(mg/100g),lutein(mg/100g)and other contents of tomato diced canned foods under different sterilization conditions such as sterilization temperature(115~120℃)and sterilization time(30~70 min).The product stability was also studied to screen out the better sterilization method.The tomato diced canned products processed by the above three sterilization methods can effectively retain the original nutrition,taste and appearance color under the conditions of 117℃~118℃and 40 min~50 min,ensuring the sterilization effect.At the same time,they have better stability and higher qualification rate,which is a better sterilization method.

关 键 词：番茄丁罐头 杀菌工艺 品质成分 贮藏稳定性 合格率 

分 类 号：TS294.3[轻工技术与工程—农产品加工及贮藏工程]