高温高压杀菌技术在无锡肉酿面筋保鲜中的应用

Application of High Temperature and High Pressure Sterilization Technology in Preservation of Wuxi Dried Wheat Gluten with Pork Stuffing

高温高压杀菌技术用于食品杀菌具有时间短、能耗低的优点,还能有效保持食品营养成分及天然色、香、味,具有广阔的工业化应用前景。在肉制品杀菌中应用此技术,可有效抑制或消灭致病和致腐微生物。本试验以样品肉酿面筋在贮存期间的细菌总数和感官评价分值为检测指标,重点研究在自动调压下,不同加热温度和加热时间对无锡肉酿面筋杀菌效果的影响,探究肉酿面筋的高温高压杀菌的最佳保鲜工艺。

The high temperature and high pressure sterilization technology were applied to the food pasteurization. The method showed many advantages, such as short time, low energy consumption, effective conservation of the food＇s nutrients and natural characters of color, nice smell and taste. Therefore, it would have wide prospect of industrial application in food. Especially it can effectively reduce and eliminate pathogenic microbes and rot-causing microorganisms in sterilization of meat products. This study focuses on the impact of different heating temperature and heating time on the bactericidal effect of Wuxi dried wheat gluten with pork stuffing under the automatic pressure regulator, and the total bacterial count and sensory evaluation scores are made of the detection indexes to explore the best preservative technology of high temperature and high pressure sterilization.