| 摘要 |
The invention concerns a method for sterilising a food product with low water content, contaminated by micro-organisms, in particular chocolate or the like. The invention is characterised in that it consists in raising said food product water activity (Aw) to a value higher than 0.7, preferably higher than 0.8, and in subjecting the hydrated food product to a thermal sterilisation step and in eliminating the water so as to recuperate a substantially sterilised food product with low water content having contamination, particularly in spore-forming bacteria, at least 1000 times less (3 log) than the initial contaminated product, in particular less than 1 UFC/g. The invention also concerns the resulting sterilised food product and the food compositions containing said food product. |
