茶干殺菌工藝研究.pdf

1、合肥工業(yè)大學(xué)碩士學(xué)位論文茶干殺菌工藝研究姓名：朱稀檁申請學(xué)位級別：碩士專業(yè)：農(nóng)產(chǎn)品加工及貯藏工程指導(dǎo)教師：周先漢20090201StudyonthesterilizationtechnicalofthedriedbeancurdAbstractsDriedbeancurdisapopularfoodinChinesepeople’SdinnertableTheshelflifeofdriedbeancurdisoftenveryshor

2、t，duetothehigllnutritionandmildmoisturewhichleadtothegrowthandpropagationofmicrobesInthispapertheoverallsterilizationtechnologywasdiscussed；thepackageandtheeffectsofdifferentsterilizationmeasureswerestudiedandPasteurizat

3、ionwaschosenThefactorsofPasteurizationincludingtemperature，timeduration，productarrangementswereinvestigatedandoptimizedThepaperalsodiscussedtheconnectionofdriedbeancurd’shelflifewitllstoragetemperatureThemainconclusionso

4、fthispaperarelistedasfollows：1Differentpackageof越edbeancurdwereappliedVaccumpackagewithpolyethylenearethebest2DifferentsterilizationmeasureswerestudiedandPasteurizationwaschosenintheexperiment3Bysinglefactorandorthogonal

5、experiments，Pasteurizationwereinvestigatedandoptimized：TwopiecesoffoldedTeatoufuwithneatweightof109undervaccumpackagedosedwithbioantiseptics(Nisin00459／kglemonacid0038g／kg，Natamycin0015g／kg)wereplacedin80。Ccirculatedwate

6、rbathandkeptfor20rainThesterilizationtoTeatoufuundertheprocesstalkingabovewerethebestTheproductsCallbepreservedfor30daysunder35℃4Theequationt=134x106e旬0345T(T=15～35。C)betweenshelflifeandtemperaturewasdeducedfromthedataof