柞蚕嫩蛹（神仙蛹）气调保鲜加工技术研究

Research on the technology of fresh-keeping processing of enderness pupa of Antheraea pernyi(immortal pupa)

摘要:

为践行大食物观构建多元化食物供给体系，推动柞蚕资源从区域性食材转化为标准化商品，本研究以东北特色资源柞蚕嫩蛹（神仙蛹）为对象，创新开发气调保鲜—反压高温灭菌协同技术。通过L₉（3⁴）正交试验，优化了常温（25℃）及低温（4℃）贮藏条件下的工艺参数。结果表明：常温贮藏最佳条件为充入100% CO₂、灭菌60 min、使用三层高阻隔包装袋，可保存3个月；低温贮藏最佳条件为充入80% CO₂+20% N₂、灭菌50 min、使用三层包装袋，可保存6个月。该技术有效保持了神仙蛹的形态、色泽、风味及营养价值，解决了传统冷冻导致的品质下降，口感粗糙等问题。

Abstract:

To implement the big food concept and establish a diversified food supply system while promoting the transformation of tussah resources from regional ingredients to standardized commodities, this study innovatively developed a combined technology of modified atmosphere preservation and counter-pressure high-temperature sterilization for tender tussah pupae (immortal pupa), a characteristic resource in Northeast China. Through the L₉(3⁴) orthogonal test, process parameters were optimized for both room temperature (25℃) and low-temperature (4℃) storage. Key results demonstrate that optimal room temperature conditions—100% CO₂ atmosphere, 60-minute sterilization, and triple-layer high-barrier packaging—achieved a 3-month shelf life; meanwhile, low-temperature storage with 80% CO₂+20% N₂,50-minute sterilization,and triple-layer packaging extended shelf life to 6 months.The proposed technique effectively preserved pupal morphology,color,flavor,and nutritional value,resolving texture deterioration issues (e.g., roughness and quality loss) associated with conventional freezing methods.