| 果蔬罐头高压杀菌研究 |
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| 引用本文： | 何锦风 钱平. 果蔬罐头高压杀菌研究[J]. 食品与机械, 1997, 0(4): 12-13 |
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| 作者姓名： | 何锦风 钱平 |
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| 作者单位： | 总后军需装备研究所!100010北京 |
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| 摘 要： | 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。
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| 关 键 词： | 高压杀菌 果蔬罐头 蒸煮袋 |
Study on Canned Fruit and Vegetable Made by High Pressure Sterilization |
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| He Jinfeng Qian Ping Xia Junchao. Study on Canned Fruit and Vegetable Made by High Pressure Sterilization[J]. Food and Machinery, 1997, 0(4): 12-13 |
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| Authors: | He Jinfeng Qian Ping Xia Junchao |
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| Affiliation: | He Jinfeng Qian Ping Xia Junchao |
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| Abstract: | Based on a wide selection of packing material and various of parameters such as pressure, time, we designed a serial of experiments to sfudy into the possibility of substituting high pressure sterilization for heat sterilization. The study indicated that canned mung bean and pears in syrup sterilized under the pressure of 600 MPa could satisfy the requirement of commercial sterility. At room temperature, they could be stored for long time and their sensory attributes were better than heat sterilization. |
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| Keywords: | High pressure sterilization Canned vegetable and fruit Retort pouch |
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