| 真空软包装榨菜和萝卜热力杀菌工艺研究 |
| |
| 引用本文： | 陈健初,叶兴乾,吴丹.真空软包装榨菜和萝卜热力杀菌工艺研究[J].食品工业,2008(6). |
| |
| 作者姓名： | 陈健初 叶兴乾 吴丹 |
| |
| 作者单位： | 浙江大学生物系统工程和食品科学学院; |
| |
| 基金项目： | 浙江省科技计划项目,课题编号2004C12041 |
| |
| 摘 要： | 研究了杀菌工艺条件对真空包装榨菜和萝卜灭菌效果和感官品质的影响,防腐剂对真空包装榨菜和萝卜贮藏过程中微生物生长和品质的影响。结果表明,榨菜较适灭菌条件为95℃10min或90℃20 min,萝卜较适灭菌条件为85℃20min或90℃10min;加入0.05%苯甲酸钠可以大大延长产品的保质期。
|
| 关 键 词： | 真空包装 榨菜 萝卜 热力杀菌 |
Studies on Heat Sterilization of Pickled Mustard Tuber and Pickled Radish with Vacuum Package |
| |
| Chen Jian-chu,YeXing-qian,WU Dan College of Biosystem Engineering , Food Science,Zhejiang University.Studies on Heat Sterilization of Pickled Mustard Tuber and Pickled Radish with Vacuum Package[J].The Food Industry,2008(6). |
| |
| Authors: | Chen Jian-chu YeXing-qian WU Dan College of Biosystem Engineering Food Science Zhejiang University |
| |
| Affiliation: | Hangzhou 310029 |
| |
| Abstract: | |
| |
| Keywords: | vacuum package mustard tuber radish heat sterilization |
| 本文献已被 CNKI 等数据库收录！ |
|
