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荔枝罐头微波杀菌的温度及其贮藏期质构和颜色的变化 总被引:2,自引:0,他引:2
探讨了糖水荔枝罐头微波杀菌的温度历程和不同贮藏条件(温度、时间、光照)对其质构和颜色的影响.微波杀菌设备包括实验室装置和生产规模的隧道式微波杀菌-无菌封罐系统.贮藏试验的时间长度为180d.研究结果表明,应用微波隧道式杀菌-无菌封罐新工艺生产糖水荔枝罐头,可明显缩短加热杀菌时间.随着贮藏时间的延长,其质构指标和色泽指标均呈显著下降趋势,其中4℃条件下贮藏的糖水荔枝罐头,其品质保持较好;贮藏温度的上升使果内品质下降的速度加快;室内光照对荔枝果肉硬度和颜色影响不显著. 相似文献
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针对传统糖水荔枝罐头加工中的果肉变红、肉质变软、风味变差等问题,以糖盐水作为罐头溶液,调整传统糖水荔枝罐头的风味;以柠檬酸、抗坏血酸为荔枝罐头的护色剂和抗氧化剂,对荔枝果肉的护色、风味保存及风味调整进行了研究,运用正交试验设计对三种添加剂的浓度组合进行优化,筛选出较优组合,并对注液温度、排气、封罐、杀菌、冷却等工艺进行了探讨,确定了荔枝糖盐水罐头的最佳加工工艺。 相似文献
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食品厂生产荔枝罐头中有相当一部分次果,以往常被弃掉,造成浪费。为此,我厂利用这部分次果生产荔枝汁取得了较好的经济效益。一、工艺流程荔枝次果→剥壳去核→榨汁→过滤→脱气→调味→均质→加温→装罐→封罐→杀菌→冷却→成品。 相似文献
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果蔬罐头高压杀菌研究 总被引:2,自引:1,他引:2
通过对不同压力,时间等参数及包装材料的选择,探讨果蔬罐头高压杀菌替代热力杀菌的可能性,研究结果表明,用600MPa杀菌的绿豆芽和糖水梨罐头可达到商业无菌,能长期贮存,感官指标明显优于热力杀菌罐头。 相似文献
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荔枝罐头的酸度与变色,浑浊和败坏 总被引:1,自引:0,他引:1
本文讨论了酸度对糖水荔枝罐头的色泽、汤汁浑浊和胀罐败坏的影响。当成品pH值在4.0以下时,汤汁透明清晰,罐头胀罐率低,但荔枝果肉容易发生红变。而成品pH值在4.4~4.5以上时,虽然荔枝不容易发生红变,但罐头容易发生汤汁浑浊,荔枝色泽灰暗,无光泽,罐头胀听率增加等质量问题。为了有效地解决这些问题,应当合理地确定加酸量,控制成品的pH值为 4.0~4.2。 相似文献
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Brinley TA Dock CN Truong VD Coronel P Kumar P Simunovic J Sandeep KP Cartwright GD Swartzel KR Jaykus LA 《Journal of food science》2007,72(5):E235-E242
ABSTRACT: Continuous-flow microwave heating has potential in aseptic processing of various food products, including purees from sweetpotatoes and other vegetables. Establishing the feasibility of a new processing technology for achieving commercial sterility requires evaluating microbial inactivation. This study aimed to assess the feasibility of using commercially available plastic pouches of bioindicators containing spores of Geobacillius stearothermophilus ATCC 7953 and Bacillus subtilis ATCC 35021 for evaluating the degree of microbial inactivation achieved in vegetable purees processed in a continuous-flow microwave heating unit. Sweetpotato puree seeded with the bioindicators was subjected to 3 levels of processing based on the fastest particles: undertarget process ( F 0 approximately 0.65), target process ( F 0 approximately 2.8), and overtarget process ( F 0 approximately 10.10). After initial experiments, we found it was necessary to engineer a setup with 2 removable tubes connected to the continuous-flow microwave system to facilitate the injection of indicators into the unit without interrupting the puree flow. Using this approach, 60% of the indicators injected into the system could be recovered postprocess. Spore survival after processing, as evaluated by use of growth indicator dyes and standard plating methods, verified inactivation of the spores in sweetpotato puree. The log reduction results for B. subtilis were equivalent to the predesigned degrees of sterilization ( F 0 ). This study presents the first report suggesting that bioindicators such as the flexible, food-grade plastic pouches can be used for microbial validation of commercial sterilization in aseptic processing of foods using a continuous-flow microwave system. 相似文献
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Deilmann M Halfmann H Bibinov N Wunderlich J Awakowicz P 《Journal of food protection》2008,71(10):2119-2123
A low-pressure microwave plasma reactor was developed for sterilization of polyethylene terephthalate (PET) bottles. In contrast to the established method using aseptic filling machines based on toxic sterilants, here a microwave plasma is ignited inside a bottle by using a gas mixture of nitrogen, oxygen, and hydrogen. To that effect, a reactor setup was developed based on a Plasmaline antenna allowing for plasma ignition inside three-dimensional packages. A treatment time below 5 s is provided for a reduction of 10(5) and 10(4) CFU of Bacillus atrophaeus and Aspergillus niger, respectively, verified by means of a count reduction test. The sterilization results obtained by means of this challenge test are in accordance with requirements for aseptic packaging machines as defined by the U.S. Food and Drug Administration and the German Engineering Federation. The plasma sterilization process developed here for aseptic filling of beverages is a dry process that avoids residues and the use of maximum allowable concentrations of established sterilants, e.g., hydrogen peroxide. 相似文献
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即食海蜇丝的生产工艺 总被引:2,自引:0,他引:2
主要研究了在即食海蜇加工过程中,利用臭氧水对海蜇灭菌的杀菌工艺。结论表明,当臭氧水浓度为0.33mg/mL时,杀菌效果最佳。该方法克服了传统杀菌工艺的不足,为海蛰产品深加工提供了新的思路。 相似文献
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为了开发高品质即食小龙虾产品的产业化加工方法,本文以896 MHz单模式工业微波杀菌系统为平台,研发了即食小龙虾的微波杀菌工艺。通过计算蒸煮值、持水性、质构分析、色泽分析、感官评定和电子舌滋味轮廓分析,研究微波加工对小龙虾品质的影响。结果表明,符合商业无菌要求的最低热处理程度为F0=2 min,对应的微波杀菌工艺为:系统压力0.2 MPa,微波功率6.5 kW,微波处理时间190 s,保温温度(120±1)℃,保温时间180 s,经处理后的即食小龙虾常温下货架期在6个月以上。较传统杀菌,总处理时间、冷点蒸煮值、表面蒸煮值分别减少了66.55%、34.40%、57.75%,持水性和质构特性显著优于传统杀菌组(P<0.05),不同杀菌处理组的脱壳完整率无显著性差异(P>0.05)。微波杀菌组虾肉色泽偏黄,而传统杀菌处理虾肉白度更高。在贮藏期内,微波杀菌组的滋味轮廓未发生明显变化,感官评分高于传统杀菌组。综上,微波杀菌技术可以用于常温即食小龙虾的生产加工中。 相似文献
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近年来,消费者对于减糖、无糖、无酒精饮料等健康饮料的广泛需求以及市场对于绿色、环保、循环经济重要性的认识提高,推动了饮料市场的转型及稳健发展,液体饮料的无菌灌装技术也随之不断进步,再生塑料、植物基包装等新型包装,脉冲强光、电子束等新型灭菌技术以及自动化智能化无菌灌装设备开始应用于饮料的无菌灌装。本文对近年来液体饮料无菌灌装所用的包装材料、包装材料灭菌技术以及无菌灌装工艺设备进行综述,并对无菌灌装技术的发展现状和趋势进行总结与展望,以期为液体饮料无菌灌装技术的进一步发展提供理论基础。 相似文献