即食酸辣粉浇头杀菌工艺优化  

Sterilization technology optimization of instant hot and sour vermicelli toppings

作　　者：高云晨 高沛 姜启兴[1,2] 于沛沛 陈红[3] 黄君 帅浪 GAO Yun-Chen;GAO Pei;JIANG Qi-Xing;YU Pei-Pei;CHEN Hong;HUANG Jun;SHUAI Lang(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China;Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province,Jiangnan University,Wuxi 214122,China;Institute for National Security and Green Development,Jiangnan University,Wuxi 214122,China;Chongqing Liangping high-tech Industrial Development Zone Management Committee,Chongqing 405200,China)

机构地区：[1]江南大学食品学院,无锡214122 [2]江南大学江苏省食品安全与质量控制协同创新中心,无锡214122 [3]江南大学国家安全与绿色发展研究院,无锡214122 [4]重庆梁平高新技术产业开发区管理委员会,重庆405200

出　　处：《食品安全质量检测学报》2024年第22期101-108,共8页Journal of Food Safety and Quality

摘　　要：目的研究即食酸辣粉浇头的杀菌条件以及杀菌引起的品质变化,解决浇头杀菌后品质严重下降的难题。方法本研究通过测定不同温度(115、118、121℃)下的传热曲线及杀菌强度(F),探究不同杀菌组合条件对即食酸辣粉浇头微生物、色泽、质构、感官的影响,在确保产品安全性的前提下为浇头选择最合适的杀菌工艺。结果依据115、118、121℃下的传热曲线,选取F为3.6、4.5、5.4 min,保温实验显示3种杀菌强度的产品均满足安全性要求。进一步对不同杀菌组合条件下的产品进行了色泽、质构及感官指标的分析,发现F为5.4 min下的产品的色泽和质构指标较差;对于F为3.6 min和4.5 min,发现色泽在115℃和118℃下保持较好状态,而质构在118℃和121℃下保持较好指标,且消费者对于F为4.5 min时118℃下的产品喜好度较高,因此确定最优的杀菌工艺为118℃恒温7.3min,此工艺下产品保持较好的品质。结论选择F=4.5min,118℃、7.3 min杀菌条件可以使浇头保持较好的品质。Objective To investigate the sterilization conditions of instant hot and sour vermicelli toppings and the quality changes caused by sterilization,in order to solve the problem of serious quality degradation of toppings after sterilizing.Methods In this study,the heat transfer curve and sterilization intensity(F)at different temperatures(115,118,121℃)were measured to investigate the effects of different sterilization conditions on microorganisms,color,texture and sensory properties of instant hot and sour vermicelli toppings,so as to select the most suitable sterilization technology for the toppings under the premise of ensuring the safety of the products.Results Based on the heat transfer curves at 115,118 and 121℃,the F of 3.6 min,4.5 min and 5.4 min were selected,and the heat preservation experiment showed that the products with the 3 kinds of sterilization intensity all met the safety requirements.The color,texture and sensory indexes of the products under different sterilization conditions were further analyzed,and it was found that the color and texture indexes of the products under the F of 5.4 min were worse;for the F of 3.6 min and 4.5 min,it was found that the color was kept in a better state at 115℃and 118℃,while the texture was kept in a better index at 118℃and 121℃,and the consumers had a higher preference for the products at 118℃under the F of 4.5 min,so it was determined that selecting the sterilization condition of 118°C/7.3 min would result in maintaining better quality of the product.Conclusion In summary,selecting sterilization conditions of F=4.5 minutes,118℃,and 7.3 minutes can maintain good quality of toppings.

关 键 词：酸辣粉浇头 杀菌强度 温度 品质 

分 类 号：TS205[轻工技术与工程—食品科学]