定型技术与真空烧煮延长豆制品保质期的研究
目的 研究定型技术和真空烧煮对非发酵型豆制品保质期的影响。方法 以菌落总数、大肠菌群数和感官评价作为考核指标, 确定保质期的长短变化。结果 采用定型技术对豆制品进行快速冷却定型和防腐处理, 发现经过上述处理后再包装的豆制品保质期延长。冷库条件下真空包装的豆制品比简易包装的延长了6~12 h。利用真空烧煮包装, 能够显著延长豆制品的保质期。在常温条件下, 真空烧煮包装比不烧煮包装保质期延长6~18 h; 37 ℃培养箱条件下真空烧煮包装的保质期延长6~18 h; 冷库条件下是否烧煮对包装保质期影响不大。结论 将物理保鲜与化学保鲜相结合, 能够有效地延长豆制品的保质期, 提高客户体验。
Objective To study the influence of stereotype technology and vacuum sterilization on the shelf life of soybean products. Methods The shelf life was indicated by the colony counting, the population of Escherichia coli (E. coli) and sensory evaluation. Results Using the stereotype technology for rapid cooling and shaping soy products, the shelf life was extended. Under the condition of cold storage, the vacuum sterilization bean products were prolonged by 6~12 h compared with the simple package. Using vacuum sterilization packaging could significantly extend the shelf life of soy products. Under normal temperature condition, the shelf life of vacuum boiling package was 6~18 h longer than that of non-boiling, under the condition of 37 ℃, the shelf life of vacuum boiling package was 6~18 h longer than that of non-boiling. Whether the package was cooked in cold storage has little effect on its shelf life. Conclusion The combination of physical preservation and chemical preservation can extend the shelf life of soy products and improve the customer experience.
标题：定型技术与真空烧煮延长豆制品保质期的研究
英文标题：Study on stereotype technology and vacuum sterilization for improving the shelf life of soybean products
作者：
张俊 上海汉康豆类食品有限公司
张奕吉 华东理工大学生物工程学院
谢静莉 华东理工大学生物工程学院
中文关键词:豆制品,保质期,定型技术,真空烧煮,菌落总数,感官评价,
英文关键词:soybean products,shelf life,stereotype technology,vacuum sterilization,colony count,sensory evaluation,
发表日期：2018-07-25
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