基于HHP的烟用香精料液杀菌工艺研究
Research on the sterilization technology of tobacco flavor liquid based on HHP
-
摘要: 针对烟用香精料液防腐用化学防腐剂存在安全隐患的问题，将物理场高静压（HHP）技术应用于烟用香精料液的防腐杀菌，考察了HHP工艺参数对烟用香精料液杀菌效果的影响，以及杀菌处理后烟用香精料液施加于卷烟的感官品质.结果表明：在处理温度38℃，保压时间13.1 min，处理压力447 MPa工艺条件下，经HHP处理前后，烟用香精料液的色泽、黏度无明显变化；产气微生物的生长得到较好的控制，烟用香精料液的产气量明显降低，保质期增长；将杀菌处理后的香精料液添加到卷烟叶组中与原料液进行感官评吸对比，二者不存在感官上的明显差异.因此，在不改变烟用香精料液感官品质的前提下，HHP将有望作为一种低温、安全的杀菌技术应用于烟用香精料液的杀菌防腐.Abstract: Considering the potential safety hazard of chemical preservatives for cigarette flavoring liquid, the high hydrostatic pressure (HHP) technology was applied to the sterilization of tobacco flavor liquid. The effects of technological parameters of HHP on the sterilization efficacy of tobacco flavor liquor and the sensory quality of cigarettes following tobacco flavoring liquid application after sterilization were investigated. The results showed that when the treatment temperature was 38℃, the holding time was 13.1 min, and the treatment pressure was 447 MPa, the color and viscosity of tobacco flavor liquor had no obvious change when compared with that before HHP treatment. The growth of gas producing microorganism was well controlled, and the biogas production of tobacco flavoring liquid obviously reduced with the increase in shelf life. When the tobacco flavoring liquid after sterilization treatment was added into the cigarettes, there was no significant difference in sensory evaluation when compared with the raw material liquid.Therefore, under the premise of not changing the sensory quality of the tobacco flavor liquid, HHP is expected to be used as a low-temperature, safe sterilization technology for the sterilization and antiseptic of the tobacco flavor liquid.
-
-
[1]
夏远景,薄纯智,张胜勇,等.超高压食品处理技术[J].食品与药品,2006,8(2):62.
-
[2]
GOLDEN R,GANDY J,VOLLMER G.A review of the endocrine activity of parabens and implications for potential risks to human health[J].CRC Critical Reviews in Toxicology,2005,35(5):435.
-
[3]
DARBRE P D,HARVEY P W.Paraben esters:review of recent studies of endocrine toxicity,absorption,esterase and human exposure,and discussion of potential human health risks[J].Journal of Applied Toxicology,2008,28(5):561.
-
[4]
夏远景,薄纯智,张胜勇,等.超高压食品处理技术[J].食品与药品,2006,8(2):62.
-
[5]
吴怀祥.高压食品加工[J].食品科学,1996,17(1):3.
-
[6]
张丽娜,许利平,许式强,等.生产退回烟用香精香料保质期研究[J].安徽农学通报,2013(16):143.
-
[7]
LECHOUICH R V.Food safty implication of hydrostatic pressure as a food processing method[J].Food Technology,1993(7):164.
-
[8]
高杨,周国兴,王洋,等.超高压处理对法兰克福香肠中主要微生物的影响及其变化规律[J].肉类研究,2011(6):1.
-
[9]
ARROYO G,SANZ P D,PRESTAMO G.Effect of high pressure on the reduction of microbial populations in vegetables[J].Journal of Applied Microbiology,1997,82(6):735.
-
[10]
LOPEZ-CABALLERO M E,PEREZ-MATEOS M,MONTERO P,et al.Oyster preservation by high-pressure treatment[J].Journal of Food Protection,2000,63(2):196.
-
[11]
赵伟,杨瑞金,张文斌,等.超高压处理对牡蛎超微结构、组分及蛋白质变性的影响[J].食品与发酵工业,2011,37(5):7.
-
[12]
BAYINDIRLI A,ALPAS H,BOZOGLU F,et al.Efficiency of high pressure treatment on inactivation of pathogenic microorganisms and enzymes in apple,orange,apricot and sour cherry juices[J].Food Control,2006,17(1):52.
-
[13]
BERMUDEZ-AGUIRRE D,BARBOSACANO-VAS G V.An update on high hydrostatic pressure,from the laboratory to industrial applications[J].Food Engineering Reviews,2011,3(1):44.
-
[14]
ARROYO G,SANZ P D,PRESTAMO G.Effect of high pressure on the reduction of microbial populations in vegetables[J].Journal of Applied Microbiology,1997,82(6):735.
-
[15]
中国国家标准化管理委员会.食品安全国家标准食品微生物学检验:GB 4789-2016[S].北京:中国标准出版社,2016.
-
[16]
中国国家标准化管理委员会.食品安全国家标准食品用香精:GB 30616-2014[S].北京:中国标准出版社,2014.
-
[17]
王琎,李汴生,张微.超高压对果蔬制品品质影响研究进展[J].食品研究与开发,2012,33(3):214.
-
[18]
张晓,王永涛,李仁杰,等.我国食品超高压技术的研究进展[J].中国食品学报,2015,15(5):157.
-
[19]
郑倩,赵靓,董鹏,等.超高压对菠菜浆贮藏期间颜色变化的影响[J].中国食物与营养,2011,17(8):20.
-
[20]
曹霞敏,毕秀芳,李仁杰,等.超高压和热杀菌对草莓浊汁及清汁品质的影响[J].高压物理学报,2014,28(5):631.
-
[1]
-
点击查看大图
计量
- PDF下载量: 11
- 文章访问数: 4521
- 引证文献数: 0
下载:
