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

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 retention, pollution-free and extended shelf life, and was gradually being applied in semidry noodle processing．Principle and characteristics 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 suggestions were proposed．It provided reference for subsequent research and development of high enthalpy sterilization technology and equipment for semidry noodles．