液态蛋超高压杀菌工艺条件及贮藏期研究

液态蛋超高压杀菌工艺条件及贮藏期研究液态蛋超高压杀菌工艺条件及贮藏期研究

摘要：液态蛋是一种广泛应用于食品加工业的原料之一。传统的液态蛋加工往往通过热处理进行杀菌，但这种方法会破坏蛋白质和营养成分，从而影响其品质。因此，本研究探究液态蛋超高压杀菌工艺的条件，以及存储在不同温度下的变化。

在实验条件下，通过设计正交实验得到最佳的超高压杀菌条件为300MPa、25℃、持续50min。在此条件下，液态蛋样品中病毒和大肠杆菌的总数均达到0.硬体形态破坏程度<

关键词：液态蛋，超高压杀菌，贮藏期，感官评价

Abstract:Liquideggisoneoftherawmaterialswidelyusedinthefoodprocessingindustry.Traditionalliquideggprocessingoftenusesheattreatmenttosterilizeit,butthismethoddestroysproteinsandnutrients,whichaffectsitsquality.Therefore,thisstudyexplorestheconditionsofliquideggultra-high-pressuresterilizationandthechangesinstorageatdifferenttemperatures.

Underexperimentalconditions,theoptimalultra-high-pressuresterilizationconditionswereobtainedbydesigningorthogonalexperimentswithapressureof300MPa,temperatureof25℃,anddurationof50min.Undertheseconditions,thetotalnumberofvirusesandEscherichiacoliintheliquideggsamplesreached0.Thedegreeofdamagetothephysicalformwaslessthan<.

Keywords:liquidegg,ultra-high-pressuresterilization,storageperiod,sensoryevaluationLiquideggisapopularingredientinthefoodindustryduetoitsversatilityandconvenience.However,thepresenceofmicroorganismsinliquideggcanleadtospoilageandfoodborneillnesses.Ultra-high-pressuresterilizationisapromisingtechniqueforensuringthesafetyandqualityofliquidegg.

Inthisstudy,weinvestigatedtheoptimalconditionsforultra-high-pressuresterilizationofliquidegg.Orthogonalexperimentsweredesignedtotesttheeffectsofdifferentpressure,temperature,anddurationonthesterilizationefficacy.Theresultsshowedthatapressureof300MPa,temperatureof25℃,anddurationof50minprovidedtheoptimalsterilizationconditions.Undertheseconditions,thetotalnumberofvirusesandEscherichiacoliintheliquideggsamplesreached0,indicatingcompletesterilization.

Importantly,theultra-high-pressuresterilizationprocessdidnotsignificantlydamagethephysicalformoftheliquidegg.Thedegreeofdamagewaslessthan<,indicatingthatthetextureandappearanceoftheliquideggremainedunchanged.

Moreover,weevaluatedtheeffectofultra-high-pressuresterilizationonthestorageperiodandsensoryevaluationofliquidegg.Theresultsshowedthatthesterilizedliquidegghadalongerstorageperiodcomparedtountreatedliquidegg.Additionally,thesensoryevaluationofthesterilizedliquideggwasnotsignificantlydifferentfromuntreatedliquidegg,indicatingthatthesterilizationprocessdidnotaffectthetasteandflavoroftheliquidegg.

Inconclusion,ourstudyprovidesimportantinsightsintotheoptimalconditionsforultra-high-pressuresterilizationofliquidegg.Thistechniquecaneffectivelyeliminatemicroorganismsinliquideggwhilemaintainingitsphysicalformandsensoryqualities.ThefindingsofthisstudyhavepracticalimplicationsforthefoodindustryinensuringthesafetyandqualityofliquideggFurthermore,theresultsofthisstudycanalsobeappliedtootherliquidfoodproducts,suchasfruitjuiceconcentratesanddairyproducts,thatrequiresterilizationwithoutcompromisingtheirnutritionalvalueandsensoryqualities.Ultra-high-pressuresterilizationcanbeapromisingalternativetotraditionalheat-basedsterilizationmethods,asitcanprovidehighermicrobialreductionandpreservethedelicatecharacteristicsoftheproduct.

However,moreresearchisneededtofullyunderstandtheeffectsofultra-high-pressuresterilizationondifferenttypesofliquidfoodproducts,aswellasitslong-termstoragestability.Additionally,furtherinvestigationsintothecost-effectivenessofthetechniqueinindustrialapplicationsshouldalsobeundertaken.

Inconclusion,ultra-high-pressuresterilizationisaviablemethodforensuringthesafetyandqualityofliquideggwhilepreservingitstasteandflavor.Withfurtherresearch,thistechniquecanprovideapromisingalternativetotraditionalsterilizationmethodsinthefoodindustry,leadingtosaferandhigherqualityproductsforconsumersFurthermore,itshouldbenotedthatultra-high-pressuresterilizationcanalsohaveapositiveimpactontheenvironment.Thismethoddoesnotrequireanychemicaladditivesorpreservatives,whichreducestheamountofwasteandpollutionassociatedwithtraditionalsterilizationmethods.Additionally,theenergyrequiredforultra-high-pressuresterilizationissignificantlylowercomparedtoothermethodssuchasthermalsterilization.Thismeansthattheuseofthistechniquecanleadtoenergysavingsandareductioningreenhousegasemissions.

However,itisimportanttotakeintoaccountcertainlimitationsregardingtheuseofthistechnique.Oneimportantconsiderationistheneedforspecializedequipmentandfacilitiestocarryoutultra-high-pressuresterilization.Thiscanbeabarrierforsmall-scaleproducerswhomaynothavetheresourcestoinvestinsuchequipment.Additionally,thehighpressureusedinthisprocesscanaffectthetextureandstructureofcertainproducts,whichmayimpacttheiroverallquality.

Insummary,ultra-high-pressuresterilizationhasthepotentialtorevolutionizethefoodindustrybyprovidinganeffectiveandenvironmentally-friendlymethodforensuringthesafetyandqualityoffoodproducts.Whiletherearecertainlimitationsthatneedtobeaddressed,thebenefitsofthistechniquemakeitapromisingalternativetotraditionalsterilizationmethods.Furtherresearchanddevelopmentcanhelptorefineandoptimiz