|
|||||
|
|
| 低糖脆梅加工中栅栏技术的研究 | |
| 引用本文： | 汪艳群,陈芳,李武祎,胡小松.低糖脆梅加工中栅栏技术的研究[J].食品与发酵工业,2007,33(5):80-83. |
| 作者姓名： | 汪艳群 陈芳 李武祎 胡小松 |
| 作者单位： | 1. 沈阳农业大学食品学院,辽宁沈阳,110161 2. 中国农业大学食品科学与营养工程学院,北京,100083 3. 沈阳市食品药品监督管理局,辽宁沈阳,110015 |
| 基金项目： | 云南省省院省校科技合作项目 |
| 摘 要： | 以ClO_2的浓度、ClO_2的浸泡时间、山梨酸钾的添加量、650W微波的处理时间为对象进行栅栏技术研究,研究发现4个因子对杀菌效果均有极显著的影响,其中以微波处理时间为最主要影响因素,其次为ClO_2浓度,然后为山梨酸钾添加量,最后是ClO_2的浸泡时间。栅栏因子结合应用的效果优于单个因子,其适宜的参数为:脱硫后用40mg/L ClO_2浸泡梅果10min,渗糖时在糖液中添加0.65g/kg的山梨酸钾,渗糖包装后以650W的微波处理75s。 |
| 关 键 词： | 低糖 脆梅 栅栏技术 |
| 修稿时间： | 2007-02-122007-04-04 |
Study on Application of Hurdle Technology in Low-sugar Crisp Plum Processing |
|
| Wang Yanqun,Chen Fang,Li Wuyi,Hu Xiaosong.Study on Application of Hurdle Technology in Low-sugar Crisp Plum Processing[J].Food and Fermentation Industries,2007,33(5):80-83. | |
| Authors: | Wang Yanqun Chen Fang Li Wuyi Hu Xiaosong |
| Affiliation: | 1College of Food Science, Shenyang Agriculture University, Shenyang 110161, China;2(College of Food Science and Nutritional Engineening, China Agniulture Uiuversity, Beijing 100083, China 3 Shenvang Food and Drug Adninistration,Shenvang 110015, China |
| Abstract: | Taking the concentration of chlorine dioxide,immersing time,potassium sorbate and treatment time of 650 W microwaves as hurdle factors,their effects on the colonies of bacteria,mycete and yeast of crisp plum were studied.Results showed that the four hurdle factors all had great effects(P<0.01).The effect of combination of three hurdles was better than the respective application.The best processing condi- tions were:plum intermediate product steeped in 40ppm chlorine dioxide solution for 10min after desulphuri- zation,and steeped in sugar solution with 0.65g/kg potassium sorbate,the treatmented by microwave at 650W for 75 seconds after packaging. |
| Keywords: | crisp plum hurdle technology |
| 本文献已被 维普 万方数据 等数据库收录！ | |