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研究蜂蜜燕窝罐头的配方与生产工艺，确定其最佳生产工艺，制得功效倍增、卫生安全、美味好吃的蜂蜜燕窝罐头。通过口感与稳定性实验，确定最佳配方为：预炖燕窝条50 g/100g, 百花蜜50g/100g，ε- 聚赖氨酸盐酸盐0.02 g/100g。通过对燕窝原料进行121℃恒温20 分钟的预灭菌，杀菌燕窝原料中的绝大数微生物，按0.02 g/100g 的比例添加生物防腐剂ε- 聚赖氨酸盐酸盐，最后将产品用60℃ 40 分钟的水浴灭菌的工艺，可以一方面杀灭了加工过程中污染的微生物，另一方面又很大rn程度上保留住了蜂蜜原料中的各种具有生物活性的酶等有效成分，同时产品又能符合罐头的商业无菌的要求，为广大生产企业提供参考。“,”The formula and production process of canned honey bird’s nest are studied, and the best production process isrndetermined to obtain canned honey bird’s nest with doubled efficacy, sanitation, safety, and deliciousness. Through taste and stabilityrnexperiments, it is determined that the best formula is: pre-simmered bird’s nest strips 50 g/100g, wild nectar 50g/100g, and ε-polylysinernhydrochloride 0.02 g/100g. By pre-sterilizing the raw materials of bird’s nest at 121℃ for 20 minutes to sterilize most of thernmicroorganisms in the raw materials of bird’s nest, add the biological preservative ε-polylysine hydrochloride at a ratio of 0.02 g/100g,rnand finally use the product The process of water bath sterilization at 60℃ for 40 minutes can kill the contaminated microorganismsrnduring processing on the one hand, and on the other hand, it can largely retain the various biologically active enzymes and other activerningredients in the honey raw materials. At the same time, the product can meet the commercial aseptic requirements of canned food,rnproviding reference for the majority of manufacturers.