构建“双冷”方法优化食品热杀菌工艺规程的研究

Study on the Establishment of“Double Cooling”Method to Optimize the Thermal Sterilization Process of Food

该文结合目前热力杀菌工艺规程设计中的不足,构建"双冷"的方法,设计出"双冷"优化的路线图,再进行综合试验论证。论证过程以露露饮料为例,利用"双冷"方法得出的理论杀菌规程为,在初温为40℃的条件下杀菌规程为16 min/121℃;在初温为50℃的条件下杀菌规程为15 min/121℃。相对于企业采用30 min/121℃的杀菌规程,时间明显缩短。

This article based on the current thermal sterilizing processing specification,which was still not sufficient,established dual cooling method and optimized dual cooling route map for comprehensive argumentation.Taking Lulu(a kind of beverage famous in China)drinks as example,its sterilizing specification derived from dual cooling method was 16 min/121℃at 40℃and 15 min/121℃at 50℃.Compared with other enterprises only using 30 min/121℃,its sterilizing duration was reduced distinctly.