| 新鲜鱿鱼超高压杀菌工艺试验 |
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| 引用本文： | 童立上,马莉锋,陈 军,陈新星.新鲜鱿鱼超高压杀菌工艺试验[J].华南农业大学学报(社会科学版),2014,32(3). |
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| 作者姓名： | 童立上 马莉锋 陈 军 陈新星 |
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| 作者单位： | 1．轻工业杭州机电设计研究院，浙江杭州 310004：2．上海梅林正广和股份有限公司，上海200040 |
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| 摘 要： | 为确定新鲜鱿鱼超高压杀菌工艺的最佳工艺参数，以杀菌压力、保压时间、漂烫温度为条件，设计了新鲜鱿鱼超
高压杀菌试验。试验结果表明，90℃漂烫10 min，在400 MPa压力下保压10 min，此为新鲜鱿鱼超高压杀菌的最佳工艺
条件。
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| 关 键 词： | 食品保鲜 新鲜鱿鱼 超高压技术 杀菌工艺 |
Experimental Research on the Process of Fresh Squid Ultra-High Pressure Sterilization |
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| TONG Lishangl,MA Lifengl,CHEN Jun,CHEN Xinxingl.Experimental Research on the Process of Fresh Squid Ultra-High Pressure Sterilization[J].Journal of South China Agricultural University:Social Science Edition,2014,32(3). |
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| Authors: | TONG Lishangl MA Lifengl CHEN Jun CHEN Xinxingl |
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| Institution: | 1. Hangzhou Project&Research Institute of Electro-Mechanic in Light Industry, Hangzhou 3 10004, China;
2. Shanghai Maling Aquarius Co., Ltd., Shanghai 200040, China |
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| Abstract: | ln order to determine the optimum process parameters of fresh squid ultra-high pressure sterilization. a
experiment of hold time and blanching temperature on the condition of sterilization pressure was designed. Through the
test. the best condition was blanching for 10 min at 90 0C . and keeping the ultra-high pressure for 10 min at 400 MPa. |
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| Keywords: | food preservation fresh squid ultra-high pressure processing( UHP) sterilizing process |
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