摘要
将超高压技术应用于圣女果罐头杀菌,探讨了处理压力、时间和温度对微生物菌落总数以及霉菌酵母菌数的影响,利用正交实验对影响超高压灭菌的关键因子压力、温度、时间及相互作用进行了深入的探讨,并结合圣女果色值的变化,得出最佳灭菌工艺。结果表明:处理压力600MPa,处理温度20℃,处理时间为15min圣女果可达到商业无菌的要求,得到色味俱佳的产品。
Ultra-high pressure was used to kill the microorganisms in canned cherry tomatoes. The effects of different processing pressure, temperature and holding time on microorganisms in cherry tomatoes were investigated by using orthogonal test design.The microorganisms including natural micro-flora, mold and yeast, were checked.And through the orthogonal experiment and color system parameters the optimum condition for sterilizing canned cherry tomatoes was determined to be 600MPa,20℃ and 15min.
出处
《食品工业科技》
CAS
CSCD
北大核心
2009年第9期243-245,共3页
Science and Technology of Food Industry
关键词
超高压
圣女果
杀菌工艺
正交实验
ultra- high pressure
cherry tomato
sterilization technology
orthogonal design
