高温杀菌冷却速率对食品品质的影响研究

张路遥 姜启兴 许艳顺 夏文水

张路遥, 姜启兴, 许艳顺, 夏文水. 高温杀菌冷却速率对食品品质的影响研究[J]. 食品工业科技, 2013, (14): 113-116. doi: 10.13386/j.issn1002-0306.2013.14.049
引用本文: 张路遥, 姜启兴, 许艳顺, 夏文水. 高温杀菌冷却速率对食品品质的影响研究[J]. 食品工业科技, 2013, (14): 113-116. doi: 10.13386/j.issn1002-0306.2013.14.049
Influence of cooling rate on food quality after high-temperature sterilization[J]. Science and Technology of Food Industry, 2013, (14): 113-116. doi: 10.13386/j.issn1002-0306.2013.14.049
Citation: Influence of cooling rate on food quality after high-temperature sterilization[J]. Science and Technology of Food Industry, 2013, (14): 113-116. doi: 10.13386/j.issn1002-0306.2013.14.049

高温杀菌冷却速率对食品品质的影响研究

doi: 10.13386/j.issn1002-0306.2013.14.049
基金项目: 

现代农业产业技术体系建设专项资金(CARS-46-22);

详细信息
  • 中图分类号: TS205.7

Influence of cooling rate on food quality after high-temperature sterilization

  • 摘要: 研究食品经高温杀菌后冷却速度对其品质的影响。根据罐头食品杀菌快速冷却的优势理论,应用数值计算方法分析温度场分布及蒸煮强度的变化,采用冰水淋水式反压快速方法,测定其冷却速率的变化及冷却过程中过余热强度对其品质的影响,通过食品质构分析和用电泳测定渗出液中可溶性胶原蛋白的组成变化,并与常温冷却对食品冷却时间和品质影响进行比较,结果表明:食品尺寸大小影响冷却时热穿透时间和冷却效果;对于包装鱼头食品的杀菌,与反压常温水冷却方式相比,冰水淋水式反压冷却时间缩短45.1%,蒸煮强度降低8.5%,鱼肉硬度弹性分别提高12.7%和6.5%,食品渗出液中可溶性胶原蛋白有一定减少。结果表明,冰水淋水式反压冷却对于大尺寸包装高温杀菌食品的品质有一定提高。研究结果对于大尺寸包装的高温杀菌食品具有指导意义和应用价值。 
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出版历程
  • 收稿日期:  2013-01-18

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