无菌封罐技术在糖水荔枝罐头生产中的应用

按照微波杀菌后无菌封罐技术生产糖水荔枝罐头对无菌间的要求,设计建造无菌间.并研究和确定制品无菌、包装材料无菌、包装设备及工具无菌、操作环境无菌、进入无菌间操作人员洁净的条件和操作规程.结果表明,应用微波杀菌后无菌封罐技术可替代传统技术生产糖水荔枝罐头,并大幅提高了产品质量和档次.     

关于出口糖水荔枝罐头的质量控制

本文系统总结了出口糖水荔枝罐头的主要质量问题,分析其原因并提出解决的措施。     

HACCP在糖水荔枝罐头生产中的应用

HACCP控制系统是着眼于预防而不是依靠终产品的检验来保证食品的安全。在荔枝罐头的生产过程中，经常出现果肉变色、风味淡化、汤汁浑浊、果肉过度软烂及胀罐败坏等质量问题。要解决这些质量问题，必须在糖水荔枝罐头的生产过程中，对生产过程中的每个环节可能存在的潜在危害进行生物的、化学的、物理的危害分析，建立荔枝罐头生产的HACCP管理体系，将生产过程中的危害因素降低到最低，从而最大限度的保证产品的质量和提高了产品的安全性。     

糖水毛酸浆罐头生产技术的研究

文章对糖水毛酸浆罐头生产技术进行了研究。本研究采用大量实验,选择毛酸浆完熟果实,采用抽空处理,低温、短时杀菌生产工艺,生产的糖水毛酸浆罐头,果实色泽黄,口感脆,风味浓,罐头中的VC含量较高。罐头的胖听率为1.9%,未胖听罐头中的微生物指标达到国家规定指标。     

荔枝罐头微波杀菌的温度及其贮藏期质构和颜色的变化

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.     

HACCP在出口糖水酥梨罐头生产中的应用

简述HACCP概念、作用和基本原理, 分析了出口糖水酥梨罐头各个生产环节可能造成的潜在质量危害, 利用HACCP系统的原理对各生产环节中危害因素进行分析, 确定影响产品质量的关键控制点, 提出相应的预防措施, 建立安全监控操作规程, 使生产过程中的各种危害降低到最低程度, 以确保产品的质量, 从而提高产品的国际市场竞争力, 促进酥梨罐头出口创汇。     

糖水无花果罐头生产技术研究

通过罐藏原理和无花果加工特性,通过对照试验获取工艺参数和最佳工艺路线,并对影响无花果罐头的主要因素和关键工艺进行了讨论。     

微波杀菌技术在食品工业中的应用

本文对从微波杀菌在食品工业中的应用、微波杀菌机理及脉冲微波杀菌等方面对微波杀菌技术的研究进展作了综述。大量的研究报道表明，微波是实现安全，可靠，高效杀菌的一种有效方法。但微波对不同食品和菌种杀菌的具体条件还需进行试验研究，微波杀菌的机理，特别是非热杀菌机理的研究是该领域研究的一个重点。     

Selected Post-Heating Properties of Microwave or Hot Water Heated Egg White for In-Shell Pasteurization

Heat treatments adversely affect the functional properties of the egg white. The selected properties of egg white after in-shell pasteurization by microwave heating were compared to that of egg white after in-shell pasteurization by immersion in hot water. The effects of the heat treatments on egg white enthalpy of denaturation, viscosity, turbidity, foam density, and stability, and also the dielectric properties, were investigated and compared to that of untreated egg white. Results demonstrated that microwave pasteurized in-shell eggs had nearly 20% higher enthalpy of denaturation, 4 times more viscosity, 50% more stable foam with 30% less foam density and 78% clearer, on an average, when compared to the water bath pasteurized ones.     

荔枝果汁保藏工艺及荔枝保健饮品的开发研究

对荔枝纯果汁的无菌保藏工艺、利用双歧杆菌开发荔枝保健饮品的工艺进行了研究。实验结果表明荔枝果经去皮核、榨汁、调pH值为4.0、2000r/min离心、再调pH值为4.0,100℃下热灭菌10min后低温保藏,得到的荔枝果汁无严重褐变,灭菌较彻底。实验发现,胡萝卜汁对双歧杆菌的生长有明显促进作用,采用在荔枝果汁添加10%的胡萝卜汁,另添加0.1%的CaCO3调节发酵液的pH值,这样可以开发出活菌含量达1010cfu/mL的荔枝保健饮品。     

Modifications in Disulfide Reactivity of Milk Induced by Different Pasteurization Conditions

The effect of pasteurization and repasteurization on disulfide chemical reactivity of milk proteins was tested after proteolytic digestion. Pasteurization at 75°C, but not at 80°C or repasteurization, resulted in a decrease in disulfide reactivity compared with raw milk. No differences among heated milks were observed in in vitro protein digestibility, electrophoretic behavior or surface hydrophobicity. Whey proteins extracted from milk pasteurized at 75 and 80° had lower solubility, protein digestibility, disulfide reactivity and surface hydrophobicity than those extracted from raw milks. SDS-PAGE and surface hydrophobicity parameters (K_d, F_max) of whey proteins suggested that differences in disulfide reactivity were a consequence of disulfide-mediated selective aggregation of the whey proteins.     

Steam Surface Pasteurization of Beef Frankfurters

Meat and poultry products are sources of foodborne bacterial contamination. We used flash steam heating followed by evaporative cooling to quickly reduce bacterial contamination on the surface of beef frankfurters without degrading appearance. The rate of heat transfer was studied by measuring surface temperature in a pressure chamber during steam heating. Quality changes were determined by measuring color and weight as functions of steam temperature and treatment time. Efficacy of the process was verified by microbiological experiments using L. innocua. Treatment times of 30–40 set at 115–136°C gave a 4 log reduction in bacterial counts on the surface without severely affecting color or weight. After long-term storage at 6°C and at 19°C, levels of bacteria on inoculated frankfurters remained reduced and there was no difference between treated and untreated products in color or weight.     

Inactivation of Listeria innocua on Frankfurters by Ultraviolet Light and Flash Pasteurization

ABSTRACT:  Listeria monocytogenes , a psychrotrophic foodborne pathogen, is a recurring postprocess contaminant on ready-to-eat meat (RTE) products including frankfurters. Flash (Steam) Pasteurization (FP) and ultraviolet light (254 nm-UVC) has been shown to reduce levels of L. monocytogenes and L. innocua on frankfurters. In this study, the use of UVC light followed by FP to inactivate L. innocua, a nonpathogenic surrogate for L.monocytogenes , on frankfurters that contained sodium diacetate and potassium lactate (SDA/PL) in a pilot-plant setting was investigated. Application of UVC (1.0 J/cm²), followed by FP (0.75 s steam/121 °C) resulted in inactivation of 3.19 log L. innocua , while application of UVC (4.0 J/cm²), followed by FP (3 s steam/121 °C) resulted in inactivation of 3.89 log of L. innocua . A refrigerated storage study (8 °C) of frankfurters that contained SDA/PL that were treated with UVC followed by FP revealed the growth of L. innocua was inhibited for approximately 8 wk following application of the interventions. The use of UVC in combination with FP had little effect on frankfurter color and texture. The combination of UVC, FP, and SDA/PL was found to be an effective hurdle process for decontamination of frankfurter surfaces.     

常规电压自发脉冲放电杀菌机理初探

本文研究常规电压自发脉冲放电杀菌时物料性质的变化, 并在此基础上对脉冲放电杀菌机理进行分析。     

High Hydrostatic Pressure Pasteurization of Red Wine

ABSTRACT:  Pasteurization of low-alcohol wine using a high hydrostatic pressure (HHP) process was studied. A total of 10 mL grape wine sealed in a nylon/LLDPE bag was placed inside the HHP chamber. The pressure applied to the treatment chamber was maintained at 1000 to 3500 atm for 0 to 30 min. The effects of HHP treatments on the physiochemical properties (alcohol, pH, acidity, total sugar) and microbes (aerobic bacteria, yeast, and lactic acid bacteria) were examined. The HHP treatments had little impact on the physiochemical properties. The pasteurization effect of the HHP treatments increased with treatment pressure and time. A total of 2 different stages in the microbial inactivation were noticed when the 1st-order reaction model was used to fit the inactivation data. The inactivation rate was higher in the initial stages than in the later stages, suggesting that might be 2 different groups of the microorganisms, a more HHP-susceptible group and a less HHP-susceptible group.     

液态食品非加热杀菌技术的研究进展

液态食品的非加热杀菌技术是食品杀菌的前沿技术，本文综述了4种主要的非加热杀菌技术－超高压杀菌，脉冲磁场杀菌，高强度脉冲电场杀菌和液中脉冲放电杀菌的原因与研究进展，指出了深入研究的方向。     

不同巴氏杀菌条件对酸奶品质的影响

在不同巴氏杀菌温度、时间条件下处理原料乳,以黏度、硬度、乳清析出率、pH值及感官评分为指标,研究巴氏杀菌条件对酸奶及其贮藏期间品质的影响。结果表明：原料乳杀菌在一定范围内加热温度高(高于80℃)、时间较长(大于5min)有利于提高酸奶的黏度、硬度,降低乳清析出率,稳定贮藏期间的质构、pH值及感官特征。在本实验设置的6组原料乳巴氏杀菌条件(A1：60～70℃,30min;A2：70～80℃,20min;A3：80～90℃,15min;A4：90～95℃,10min;A5：95～100℃,5min;A6：121～130℃,10s)中,样品A3和A4的酸奶黏度和凝乳硬度较高,乳清析出率低,口感风味好,且在贮藏期间能保持较好的质构和风味特征。     

荔枝常温保鲜新法研究

采用魔芋甘露聚糖、复合氨基酸钙营养液，多酚氧化酶抑制剂A、β—CD环状糊精、脱氢乙酸等配制的复合保鲜液进行保鲜试验，依据贮藏保鲜期间果实失水、褐变、感观指标、腐烂程度和营养成分变化来评定保鲜效果。结果为：β—CD0．02％ 氨基酸钙0．25％ 脱氢乙酸0．09％ 多酚氧化酶抑制剂A0．05％ 魔芋甘露聚糖0．1％有较好的保鲜效果。在常温保鲜并有PZ袋包装的情况下，保鲜11天，失重7．3％，好果率80．87％。