半干面高焓杀菌工艺优化及装备设计
Process Optimization and Equipment Design of High Enthalpy Sterilization for Semidry Noodles
贾甲 1王超 1张竑霄 1孙艳颜 1赵光辉 1张学阁 1刘羽泽 1梁晓军1
作者信息
- 1. 中国包装和食品机械有限公司,北京 100083
- 折叠
摘要
传统半干面加工依靠添加防腐剂来延长保质期,但却影响了其口感和外观色泽.高焓杀菌作为一种物理杀菌技术,具有高效杀菌、保持营养、无污染和延长保质期等优点,在半干面加工中逐渐得到应用.介绍了半干面高焓杀菌工艺原理及特点,对高焓杀菌工艺进行了优化,设计了半干面高焓杀菌装备,指出存在的问题,并提出了发展建议,对半干面高焓杀菌工艺及装备后续研发提供借鉴.
Abstract
Traditional semidry noodle processing relied on adding preservatives to extend shelf life,but this method affected its taste and appearance color.High enthalpy sterilization,as physical sterilization technology,had advantages of efficient sterilization,nutrient re-tention,pollution-free and extended shelf life,and was gradually being applied in semidry noodle processing.Principle and character-istics of high enthalpy sterilization process for semidry noodles were introduced.High enthalpy sterilization process was optimized.High enthalpy sterilization equipment of semidry noodles was designed.Problems were pointed out and development sugges-tions were proposed.It provided reference for subsequent research and development of high enthalpy sterilization technology and equip-ment for semidry noodles.
关键词
半干面/高焓杀菌/工艺优化/干燥/降温缓酥/保质期Key words
semidry noodles/high enthalpy sterilization/process optimization/drying/cooling and softening/shelf life引用本文复制引用
出版年
2024
国家科技期刊平台
NSTL
维普
万方数据