软烤即食鱿鱼工艺及其灭菌技术研究

Study of production process and sterilization technology of grilled squid

本研究着重对软烤鱿鱼的工艺及灭菌技术进行优化。以鱿鱼为研究对象,以产品的外观、口味作为工艺技术的指标并以灭菌后的菌落总数作为选择灭菌条件的指标。通过单因素实验得出预处理、调味浸渍、烘焙过程中的最优条件。在单因素实验基础上,确认最佳灭菌方式为高压蒸汽灭菌后,选取灭菌时间、灭菌温度、处理量为自变量,菌落总数为响应值。利用响应面分析法,研究各自变量及其交互作用对菌落总数的影响,模拟得到二次多项式回归方程的预测模型,得出灭菌时间、灭菌温度、处理量三因素对高压蒸汽灭菌效果影响的次序为:灭菌温度>灭菌时间>处理量。运用响应面优化设计得出的最佳高压蒸汽灭菌工艺条件:处理量3.5 g、时间17.5 min、温度118.5℃。研究结果为今后软烤即食鱿鱼产品的进一步的生产开发以及其货架期的延长提供基础研究资料。

The production and sterilization process of the squid was studied.With squid as research object,product characteristics and sensory impact were chosen as technical indicators and the total number of colonies after sterilization as alternative sterilization indicator. By single factor experiment,the optimum conditions of pretreatment,dipping seasonings and baking process were obtained.To confirm the best way for sterilization after autoclaving,the sterilization time,sterilization temperature and processing capacity were selected as independent variables and the total number of colonies and sensory evaluation was selected as response. Using response surface analysis,each variable and the effect of their interactions on the total number of colonies were studied,and the prediction model of quadratic polynomial regression equation was simulated. The order of influence on the efficiency of high- pressure steam sterilization was： sterilization temperature sterilization time processing capacity. The optimal autoclave condition was obtained by response surface optimization design： the processing capacity 3.5 g,the sterilization time 17.5 min and the sterilization temperature 118.5 ℃. The results provided the basic research data for further production and development of soft grilled instant squid products and the extension of its shelf life.