CN105105274A - 变温灭菌方法 - Google Patents

变温灭菌方法 Download PDF

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Publication number
CN105105274A
CN105105274A CN201510580035.1A CN201510580035A CN105105274A CN 105105274 A CN105105274 A CN 105105274A CN 201510580035 A CN201510580035 A CN 201510580035A CN 105105274 A CN105105274 A CN 105105274A
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temperature
sterilization
variable
sterilizing
maintain
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包海蓉
高涵
俞骏
王锡昌
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Shanghai Maritime University
Shanghai Ocean University
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Shanghai Maritime University
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

Abstract

本发明提出一种变温灭菌方法，步骤一，设定若干温度点，从室温升温至一个温度点维持一段时间；步骤二，继续升温，至下一个温度点维持一段时间；按步骤二方法完成所有温度点操作后，冷却。本发明的有益效果是：变温灭菌，使杀菌过程更合理，防过热杀菌。减少食品因过热而造成的品质损失，提高产品的最终品质。变温杀菌能达到传统灭菌的杀菌效果，灭菌后的食品品质得到明显改善。

Description

变温灭菌方法
技术领域
本发明属于罐头灭菌技术，涉及一种变温灭菌方法。
背景技术
现有的蒸煮锅灭菌技术，不能对杀菌过程中罐头的受热过程进行检测，也就无法判断罐头所接受的杀菌强度是否合适，这造成罐头杀菌中常出现的过热杀菌现象。过热杀菌会降低食品的品质。
发明内容
本发明的目的是提出一种变温灭菌方法。
本发明的技术方案是：一种变温灭菌方法，步骤一，设定若干温度点，从室温升温至一个温度点维持一段时间；步骤二，继续升温，至下一个温度点维持一段时间；按步骤二方法完成所有温度点操作后，反压冷却。
由反压蒸煮锅进行变温灭菌，具体为：从室温升温至105℃并维持2.5min，从105℃升温至115℃并维持2.5min，从115℃升温至120℃并维持2.5min，从120℃升温至125℃并维持2.5min，之后反压冷却。
本发明的有益效果是：变温灭菌，使杀菌过程更合理，防止过热杀菌。减少食品因过热杀菌而造成的品质损失，提高产品的最终品质。变温杀菌能达到传统恒温灭菌的杀菌效果，灭菌后的食品品质得到明显改善。
附图说明
图1是传统恒温杀菌时间-温度曲线图；
图2是本方法变温杀菌时间-温度曲线图。
具体实施方式
一种变温灭菌方法，步骤一，设定若干温度点，从室温升温至一个温度点维持一段时间；步骤二，继续升温，至下一个温度点维持一段时间；按步骤二方法完成所有温度点操作后，冷却。
由反压蒸煮锅进行变温灭菌，具体为：从室温升温至105℃并维持2.5min，从105℃升温至115℃并维持2.5min，从115℃升温至120℃并维持2.5min，从120℃升温至125℃并维持2.5min，之后反压冷却。
计算该方法的F值，采用如下公式：
F = ∫ 0 t 10 ( T c - T r e f , m ) / Z m d τ
得出F值为22min，与传统杀菌工艺(121℃-15min)的F值22.356min相比相差不大，所以本方法能达到传统灭菌的效果。采用本方法灭菌的食品品质得以明显改善，不会出现过热灭菌带来的不良影响。
如图2所示，相比图1的温度-时间变化曲线，图2上升到100度后有明显的变化梯度，图1只在120度有段平直线。
应用实例1
在反压蒸煮锅内按照上述方法进行桃罐头的灭菌，灭菌后的成品经检测细菌杀灭，符合国家规定标准；进行对比试吃，两瓶只标记号码的桃罐头，50个试吃人里有40个觉得变温灭菌的口感更好。
应用实例2
在反压蒸煮锅内按照上述方法进行鱼罐头的灭菌，灭菌后的成品经检测细菌杀灭，符合国家规定标准；进行对比试吃，两瓶只标记号码的鱼罐头，100个试吃人里有70个觉得变温灭菌的口感更好。
应用实例3
在反压蒸煮锅内按照上述方法进行牛奶的灭菌，灭菌后的成品经检测细菌杀灭，符合国家规定标准；进行对比试喝，两瓶只标记号码的牛奶，变温灭菌的牛奶和传统灭菌牛奶没有明显不同。

Claims (2)

1.一种变温灭菌方法，其特征是：步骤一，设定若干温度点，从室温升温至一个温度点维持一段时间；步骤二，继续升温，至下一个温度点维持一段时间；按步骤二方法完成所有温度点操作后，反压冷却。
2.根据权利要求1所述的变温灭菌方法，其特征是：由反压蒸煮锅进行变温灭菌，具体为：从室温升温至105℃并维持2.5min，从105℃升温至115℃并维持2.5min，从115℃升温至120℃并维持2.5min，从120℃升温至125℃并维持2.5min，之后反压冷却。
CN201510580035.1A 2015-09-14 2015-09-14 变温灭菌方法 Pending CN105105274A (zh)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113142503A (zh) * 2021-05-24 2021-07-23 张家界金驰天问农业科技有限公司 一种大鲵胶及其制备方法
CN113729080A (zh) * 2021-08-04 2021-12-03 康睿食品有限公司 一种饮品用奶基及其生产工艺

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102028265A (zh) * 2010-12-10 2011-04-27 大连獐子岛渔业集团股份有限公司 香辣扇贝裙边及其制备方法
CN103385525A (zh) * 2013-08-20 2013-11-13 杭州冠华王食品有限公司 一种全自动杀菌保质蒸锅及杀菌工艺
CN203523744U (zh) * 2013-08-20 2014-04-09 杭州冠华王食品有限公司 全自动杀菌保质蒸锅

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102028265A (zh) * 2010-12-10 2011-04-27 大连獐子岛渔业集团股份有限公司 香辣扇贝裙边及其制备方法
CN103385525A (zh) * 2013-08-20 2013-11-13 杭州冠华王食品有限公司 一种全自动杀菌保质蒸锅及杀菌工艺
CN203523744U (zh) * 2013-08-20 2014-04-09 杭州冠华王食品有限公司 全自动杀菌保质蒸锅

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
张路遥等: "变温杀菌工艺对鳙鱼软罐头品质的影响", 《食品科学》 *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113142503A (zh) * 2021-05-24 2021-07-23 张家界金驰天问农业科技有限公司 一种大鲵胶及其制备方法
CN113729080A (zh) * 2021-08-04 2021-12-03 康睿食品有限公司 一种饮品用奶基及其生产工艺

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