水循环杀菌对软包装甘栗仁罐头感官品质的影响

Effects of water cycle sterilization on the sensory quality of canned chestnut in soft packaging

目的 探究不同水循环杀菌、不同杀菌强度对软包装甘栗仁罐头感官品质的影响,明确软包装甘栗仁罐头最佳水循环杀菌方式。方法 当杀菌温度和杀菌时间相同时,分别采用卧式静止全浸水式杀菌锅、卧式静止侧喷淋水式杀菌锅和卧式静止顶喷淋水式杀菌锅对软包装甘栗仁罐头进行杀菌,通过General method计算软包装甘栗仁罐头的杀菌强度F值,探究不同杀菌强度F值对甘栗仁感官品质的影响;根据以上确定的杀菌强度F值,构建上下等范围内的F值。当F值相同时,利用BALL公式法计算不同水循环的杀菌温度和杀菌时间,探究不同水循环杀菌对软包装甘栗仁罐头感官品质的影响。结果 当杀菌温度和杀菌时间相同时,全浸水式杀菌强度F值是6.2 min,侧喷淋水式F值是5.1 min,顶喷淋水式F值是4.9 min,当F值是5.1 min时,甘栗仁感官品质评价最佳;根据F=5.1 min构建杀菌强度范围是3、4、5、6、7 min。当F值是3~5 min时,三种水循环杀菌工艺下软包装甘栗仁罐头感官品质均与F值呈正相关。当F值是5~7 min时,甘栗仁感官品质均与F值呈负相关。结论 当杀菌温度和杀菌时间相同时,软包装甘栗仁罐头经侧喷淋水杀菌后感官品质评价最佳。当F值相同时,杀菌后的软包装甘栗仁罐头感官品质:侧喷淋水>全浸水式>顶喷式。综上所述,在三种水循环杀菌工艺条件中,软包装甘栗仁罐头产品经侧喷淋水式杀菌锅杀菌后感官品质最佳。

Objective To clarify the best water cycle sterilization method of canned chestnut in flexible packaging,the effects of different water cycle sterilization and heat sterilization intensity(F) on the sensory quality were explored.Methods When the sterilized temperature and time were the same,the horizontal still water immersion retort,horizontal still water spray retort and horizontal still water shower retort were used to sterilize the canned chestnut in flexible packaging. The heat sterilization intensity(F) of canned chestnut in flexible packaging was calculated by General method,and the influence of different F values on the sensory quality were explored. According to the above determined F,the F in the upper and lower ranges were constructed. When the F was the same,the BALL formula method was used to calculate the sterilized temperature and time of different water cycles,and to explore the effects of different water cycles on the sensory quality.Results When the sterilized temperature and time were the same,the F of horizontal still water immersion retort was 6. 2 min,the horizontal still water spray retort was 5. 1 min,and the horizontal still water shower retort was 4. 9 min. When the F was 5. 1 min,the sensory quality evaluation of chestnut was the best. According to F=5. 1 min,the ranges of heat sterilized intensity were 3,4,5,6 and 7 min. When the F values were 3~5 min,the sensory quality of chestnut under the three water cycle sterilization processes was positively correlated with the F. When the F values were 5~7 min,the sensory quality of chestnut was negatively correlated with the F.Conclusion When the sterilized temperature and time were the same,the sensory quality evaluation of chestnut after water spray retort was the best. When the F was the same,the sensory quality of chestnut was the best with water spray retort,followed by water immersion retort and water shower retort. In summary,among the three water cycle sterilization process conditions,the chestnut had the best sensory quality after water spray retort.