超高压对酱料食品中微生物指标的影响

由于超高压杀菌技术实现了常温或较低温度下杀菌和灭酶,保证了食品的营养成分和感官特性,因此被认为是一种最有潜力和发展前景的食品加工和保藏新技术。广泛的应用于含液体成分的固态食品或液态食品的杀菌。本实验尝试以酱料食品为样本,研究超高压杀菌技术对半固体膏状调味品的微生物卫生指标的影响,探讨非热力抑菌技术在半固体膏状调味品生产的应用。分别对压力、保压时间、温度进行单因素实验,结果为300MPa为最佳压力,20min为最佳保压时间,32℃为最适温度。

Effect of ultra high pressure on microbial indicators of food sauce

Ultra high pressure sterilization technology had achieved sterilization and enzyme inactivation under a normal temperature or low temperature,ensuring food nutritional composition and sensory characteristics,so it was considered one of the most potential and prospects for the development of the food processing and preservation of new technology.It was widely used in the sterilization of solid food containing liquid composition or liquid sterilization.This experiment was tried to use sauce condiment as the sample and research the ultrahigh pressure sterilization.it was explored the application of semi-solid condiments to the non-thermodynamic sterilized technology.A batch of samples was used to perform an experiment of ultrahigh pressure sterilization.Respectively,the result of the single factor experiment was as follow:the optimum pressure was 300MPa;the optimal holding time for pressure was 20min;the optimum temperature was 32℃.