酸菜料包的加压微波杀菌技术研究  

Study on Pressurized Microwave Sterilization Technology of Sauerkraut Packet

作　　者：李润杰 宋飞虎 刘畅 郑岳 金光远 LI Run-jie;SONG Fei-hu;LIU Chang;ZHENG Yue;JIN Guang-yuan(School of Mechanical Engineering,Jiangnan University,Wuxi 214122,China;Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment&Technology,Wuxi 214122,China)

机构地区：[1]江南大学机械工程学院,江苏无锡214122 [2]江苏省食品先进制造装备技术重点实验室,江苏无锡214122

出　　处：《中国调味品》2025年第2期162-168,共7页China Condiment

基　　金：国家自然基金青年基金(21606109)。

摘　　要：为降低酸菜料包在杀菌过程中的爆袋情况,同时提高酸菜料包的杀菌品质,文章利用加压微波杀菌技术对杀菌过程中酸菜料包的理化品质和参数变化进行研究。通过测定乳酸含量、维生素C含量、L^(*)值、a^(*)值、b^(*)值、硬度、爆袋率和微生物含量,研究不同表压力下酸菜料包的微波杀菌工艺。结果表明,酸菜料包杀菌过程分为两个阶段:在加压低温阶段,表压力越高,水分的相变速率越低,酸菜料包升温越快;在加压高温阶段,表压力越高,酸菜料包的爆袋率越低,但是水的沸点越高,导致酸菜料包的品质越差。研究发现,最优杀菌工艺参数为低温阶段表压力90 kPa、高温阶段表压力50 kPa、升温微波功率600 W、保温温度(85±2)℃、保温时间300 s。与传统微波杀菌相比,酸菜料包的爆袋率下降了42%;与研究中的其他杀菌工艺参数相比,此参数下酸菜料包的理化品质和感官评价最优。综上,此加压微波杀菌工艺可为酸菜料包的杀菌工序提供理论参考与技术支撑。In order to reduce the bag bursting of sauerkraut packet during sterilization,and improve the sterilization quality of sauerkraut packet,in this paper,the physicochemical quality and parameter changes of sauerkraut packet during sterilization are studied by using pressurized microwave sterilization technology.By measuring lactic acid content,vitamin C content,L^(*)value,a^(*)value,b^(*)value,hardness,bag bursting rate and microbial content,the microwave sterilization technology of sauerkraut packet under different surface pressures is studied.The results show that the sterilization process of sauerkraut packet is divided into two stages:in the pressurized low-temperature stage,the higher the surface pressure,the lower the phase transformation rate of water,and the faster the temperature of sauerkraut packet rises;in the pressurized high-temperature stage,the higher the surface pressure,the lower the bursting rate of sauerkraut packet,but the higher the boiling point of water,resulting in the worse quality of sauerkraut packet.It is found that the optimal sterilization process parameters are surface pressure of 90 kPa at low-temperature stage,surface pressure of 50 kPa at high-temperature stage,heating microwave power of 600 W,holding temperature of(85±2)℃and holding time of 300 s.Compared with traditional microwave sterilization,the bag bursting rate of sauerkraut packet decreases by 42%.Compared with other sterilization process parameters in the study,the physicochemical quality and sensory evaluation of sauerkraut packet under such parameters are the best.In summary,the pressurized microwave sterilization process can provide theoretical references and technical support for the sterilization process of sauerkraut packet.

关 键 词：酸菜料包 微波杀菌 加压杀菌 爆袋率 品质评价 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]