The sterilization conditions and additives on the quality of vacuum packing tahini condiment

WANG Lin; ZHANG Dan-dan; ZHENG De-juan; CAO Yan-ping

doi:10.13386/j.issn1002-0306.2016.16.046

WANG Lin, ZHANG Dan-dan, ZHENG De-juan, CAO Yan-ping. The sterilization conditions and additives on the quality of vacuum packing tahini condiment[J]. Science and Technology of Food Industry, 2016, (16): 273-277. DOI: 10.13386/j.issn1002-0306.2016.16.046

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The sterilization conditions and additives on the quality of vacuum packing tahini condiment

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The effect of process on the shelf- life of tahini condiment was discussed in this study. The factors of sterilization temperature,time,potassium sorbate,poly lysine,double sodium acetate,dehydroacetic acid sodium,BHA,TBHQ,on the shelf- life quality,such as acid value,peroxide value,water activity and p H,were studied by uniform experiment.15 set of uniform experiment were designed by DPS software. The longest shelf- life was 25 weeks under the condition: sterilization temperature 80 ℃,sterilization time 5 min,double sodium acetate 10 g / kg,storage temperature 46 ℃.

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Science and Technology of Food Industry

The sterilization conditions and additives on the quality of vacuum packing tahini condiment

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