红枣干果过热蒸汽杀菌试验研究

[目的]减少红枣在杀菌过程中的营养物质损失,提高免洗红枣品质。[方法]研究不同蒸汽温度(130、140、150、160℃)和处理时间(10、20、30、40 s)对于过热蒸汽灭菌红枣干果中菌落总数、VC、还原糖含量的影响,设计了2因素4水平红枣干果过热蒸汽灭菌正交试验,并寻找过热蒸汽杀菌的最优工艺。[结果]经过热蒸汽处理后,红枣表面菌落总数远低国家标准;红枣中VC含量随着杀菌温度的升高而减少,且随着杀菌时间的延长而减少;而还原糖含量虽较未处理时的红枣降低,但是随温度升高含量有明显的增加。通过正交试验确定红枣干果过热蒸汽杀菌最优工艺:温度150℃,杀菌时间10 s。[结论]过热蒸汽技术可在干果杀菌领域推广应用。

Experiment and Analysis of Dried Jujube Sterilized by Superheated Steam

[Objective] To reduce the nutrients in the sterilization process of red dates loss,improve the quality of disposable red dats.[Method] To study the effects of sterilization temperature (130,140,150,160 ℃) and processing time(10,20,30,40 s) on total plate count,the content of Vc and reducing sugar of dried jujube during superheated steam sterilization,and determine optimal process parameters,two-factor,fourlevel orthogonal experiments of superheated steam sterilized dried jujube were carried out.[Result] Results from this study indicated that,total plate count on dried jujube sterilized by superheated steam was lower than that of national standard;the content of Vc of dried jujube sterilized by superheated steam decreased with the increase of sterilization temperature and processing time;reducing sugar content in sterilized samples increased with the increase of processing temperature,however,it was lower than that in untreated sample.Through analyzing the orthogonal experiments,optimal sterilization parameters were obtained:steam temperature was 150 ℃ and the processing time was 10 s.[Conclusion] Superheated steam technology has a prospect of application in dried fruits sterilization.