中文摘要：

目的以真空软塑包装粽子为研究对象，探讨不同灭菌工艺对粽子灭菌效果及质构感官品质的影响。方法研究了不同工艺参数的高压蒸汽灭菌、巴氏灭菌灭菌、微波灭菌和超高压灭菌工艺的灭菌效果，对比了优势灭菌工艺下水分含量、可溶性蛋白质、粽子质构及感官品质的变化。结果微波受胀袋现象制约，灭菌效果不佳，并不适用于密封包装食品；120℃／15min高压蒸汽灭菌的灭菌效果最佳；500MPa／6min超高压灭菌对水分含量和可溶性蛋白质含量影响最小；不同的灭菌方式对质构影响不同；90℃／60min的巴氏灭菌在感官评定方面具有一定优势。结论高压蒸汽灭菌效果最好，但超高压灭菌和巴氏灭菌工艺可分别提供较好的品质和较小的口感差异。

英文摘要：

The aim of this study was to discuss the Influences of different sterilization processes on the sterilization effects as well as the texture and sensory quality of rice dumplings with vacuum composite film packaging. Sterilization effects of high pressure steam, pasteurization, microwave and ultra-high pressure processing with different parameters were compared. Then the changes in moisture, soluble protein content and texture, sensory quality of samples after preponderant sterilization processes were analyzed. Restricted by the bulging bag phenomenon, the sterilization effect of microwave was limited, and it was not suitable for sealed-packed food. High-pressure steam for 120 ℃, 15 rain could provide the best sterilization result. The ultra-high pressure process at 500 MPa/6 min had the least impact on the moisture and soluble protein content. The texture quality showed different changes after different processes. Pasteurization （90℃/60 min） had better sensory quality than the others. In conclusion, high-pressure steam was the most effective sterilization process in this study, while the ultra-high pressure and pasteurization could achieve better quality and little taste difference, respectively.