农产品加工（上半月）
農產品加工（上半月）
농산품가공（상반월）
Academic Periodical of Farm Products Processing
2015年
3期
30-33
,共4页
清鸡汤%软罐头%杀菌%F值%贮藏%感官评价
清鷄湯%軟罐頭%殺菌%F值%貯藏%感官評價
청계탕%연관두%살균%F치%저장%감관평개
chicken broth%retort pouch%sterilization%Fvalue%storage%sensory evaluation
鸡汤常温不易贮藏，将其制成软罐头的形式，经高温杀菌，既能常温保质又便于运输与食用。对清鸡汤软罐头进行杀菌参数探讨，应用丹麦ELLAB有线温度测量系统记录杀菌过程冷点温度及杀菌值F变化，从F值来选择合适的杀菌时间。结果表明，其最佳杀菌工艺为121℃条件下15 min—12 min—9 min，杀菌值F达到10 min以上；在37℃下的90 d保温贮藏试验过程中，感官评价、盐度、乳酸及pH值变化不大，而氨基酸态氮下降了66.67%；成品与市售产品对比发现，各项检测指标差异细微，其中氯化钠、总酸、总糖、总固形物、可溶性固形物略低于市售，而pH值、氨基酸态氮、总氮、蛋白质则略高于市售产品。
鷄湯常溫不易貯藏，將其製成軟罐頭的形式，經高溫殺菌，既能常溫保質又便于運輸與食用。對清鷄湯軟罐頭進行殺菌參數探討，應用丹麥ELLAB有線溫度測量繫統記錄殺菌過程冷點溫度及殺菌值F變化，從F值來選擇閤適的殺菌時間。結果錶明，其最佳殺菌工藝為121℃條件下15 min—12 min—9 min，殺菌值F達到10 min以上；在37℃下的90 d保溫貯藏試驗過程中，感官評價、鹽度、乳痠及pH值變化不大，而氨基痠態氮下降瞭66.67%；成品與市售產品對比髮現，各項檢測指標差異細微，其中氯化鈉、總痠、總糖、總固形物、可溶性固形物略低于市售，而pH值、氨基痠態氮、總氮、蛋白質則略高于市售產品。
계탕상온불역저장，장기제성연관두적형식，경고온살균，기능상온보질우편우운수여식용。대청계탕연관두진행살균삼수탐토，응용단맥ELLAB유선온도측량계통기록살균과정랭점온도급살균치F변화，종F치래선택합괄적살균시간。결과표명，기최가살균공예위121℃조건하15 min—12 min—9 min，살균치F체도10 min이상；재37℃하적90 d보온저장시험과정중，감관평개、염도、유산급pH치변화불대，이안기산태담하강료66.67%；성품여시수산품대비발현，각항검측지표차이세미，기중록화납、총산、총당、총고형물、가용성고형물략저우시수，이pH치、안기산태담、총담、단백질칙략고우시수산품。
Chicken broth is difficult to preserve at normal temperature. If it is packed in a pouch and deal with high-temperature sterilization,it can be kept at normal temperature,easy to be used,and convenient to be transported. The optimum sterilization conditions of chicken broth are studied. Using a Denmark ELLAB cable temperature system,the cold point temperature and lethality valueFare recorded, and the appropriate sterilization time is determined by theFvalue. The result shows that the optimum sterilization condition is 121 ℃,15 min—12 min—9 min,and theFvalue reached over 10 min;During 90 days storage at 37 ℃,sensory evaluation,salinity,lactic acid and pH value changed little,but the amino acid nitrogen decreased by 66.67%;the chicken broth is compared with the market product,and the comparison shows that the index of NaCl,total acid,total sugar,total solids and Brix is slightly lower than the market product;while,the index of pH value,amino acid nitrogen,total nitrogen,and protein is slightly higher than the market product.
