食品与机械2017，Vol.33Issue(8)：178-182,209,6.DOI:10.13652/j.issn.1003-5788.2017.08.039
高品质榨菜微波水浴联合灭菌工艺优化
Optimizing the process of microwave combined with water bath sterilization of high quality pickled mustard
赵丹 1刘雄 1张磊 2赵天天 3田俊青 1李朝盛1
作者信息
- 1. 西南大学食品科学学院,重庆400715
- 2. 重庆市特色泡菜科技专家大院,重庆408000
- 3. 重庆师范大学生命科学学院,重庆401331
- 折叠
摘要
Abstract
The influence factors of different microwave power,temperature and time,water bath time,and packed weight in pickled mustard were investigated based on single factor test with the hard ness,color variation as comprehensive scores.Regression equation was established to figure out the optimal solution.The Result showed that optimum sterilization conditions were figured out as follows.100 g packed pickled mustard were processed by microwave for 3 min at 71 ℃ with power 1 080 W.combined with water bathing for 1 min.The technology of microwave assisted water bath sterilization could be applied in pickled mustard sterilization.This process could make the pickled mustard with better quality than the traditional sterilization process.关键词
微波/水浴/灭菌/榨菜/质构/品质Key words
microwave/water bath/sterilization/pickled mustard/hardness/quality引用本文复制引用
赵丹,刘雄,张磊,赵天天,田俊青,李朝盛..高品质榨菜微波水浴联合灭菌工艺优化[J].食品与机械,2017,33(8):178-182,209,6.
