超高压在涮肉调料中的作用

Influence of Ultra High Pressure Technology on Meat Condiment

本实验以涮肉调料为样品,研究超高压杀菌技术对半固体膏状调味品的微生物卫生指标的影响,探讨非热力抑菌技术在半固体膏状调味品生产的应用。分别对压力、保压时间、温度进行单因素实验,结果最佳压力为300MPa,最佳保压时间为20min,最适温度为32℃。响应曲面法分析三因素的交互影响,得出影响的主次顺序为:压力>温度>保压时间。压力330MPa,保压时间16min,温度37℃的条为最佳参数,其结果为菌落总数为18000cfu/g,霉菌和酵母数为1200cfu/g。

This experiment was tried to use meat condiment as the sample and researched the ultrahigh pressure sterilization.Through researching the microbiology indicators of the semi-solid condiment,the application of semi-solid condiments to the non-thermodynamic sterilized technology was explored.Pressure,dwell time,temperature were respectively as factors of the single-factor experiment.The result of the single factor experiment was as follow： the optimum pressure was 300MPa;the optimal holding time for pressure was 20min;the optimum temperature was 32℃.Box-Behnken response surface method was used to analyze these factors.The sequence was found：pressure temperature holding time.When pressure was 330MPa,holding time was 16min and temperature was 37 ℃,the optimal parameters were got.The result of the total number of bacterial colony was 18000cfu/g,the mold and yeast was 1200cfu/g.