摘要
研究了海参罐头的杀菌工艺。准确的测量海参罐头在杀菌过程中的蒸汽温度、汤汁温度、海参冷点温度,以F值、羟脯氨酸含量、质量损失率、TPA分析、感官评分为衡量杀菌工艺的指标,在杀菌温度为在121℃下,探究最佳的杀菌条件。计算得出了海参罐头杀菌的F值,并绘制海参罐头的加热温度曲线、汤汁及海参冷点的致死率曲线;确定了海参罐头的最佳杀菌工艺为10min-12min-10min/121℃,在此条件下,可以达到海参罐头的杀菌要求,同时最大程度的避免了海参罐头营养成分的损失。
The sterilization process of canned sea cucumber was studied.In the sterilization process, the steam temperature,canned soup temperature, cold point temperature of sea cucumber were measured accurately and the optimum canned sterilization condition was explored at the sterilization temperature of 121℃ with the evaluation indicators of the F value, hydroxyproiine content, mass loss rate,TPA, and sensory score.The results showed that the F value of canned sea cucumber was calculated and the heating temperature curve of the sea cucumber, canned soup and sea cucumber cold point death rate curve was drawn; the optimum sterilization process condition was determined for 10min- 12min- 10min/121℃.Under this condition, the canned sea cucumber sterilization requirements could be satisfied ,while avoiding the nutrient loss.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第19期257-261,共5页
Science and Technology of Food Industry
关键词
海参
杀菌
羟脯氨酸
F值
sea cucumber
sterilization
hydroxyproline
F value
