| 软包装榨菜的超高压杀菌工艺研究 |
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| 引用本文： | 翟金亮,苏平,那宇.软包装榨菜的超高压杀菌工艺研究[J].食品与发酵工业,2008,34(1):80-83. |
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| 作者姓名： | 翟金亮 苏平 那宇 |
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| 作者单位： | 浙江大学生物系统工程与食品科学学院,浙江杭州,310029 |
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| 摘 要： | 采用正交试验设计研究了超高压处理对榨菜杀菌效果以及理化指标的影响。结果表明,超高压工艺对榨菜的脆度影响很小,杀菌的优化工艺条件为:压力300 MPa,保压时间为20 min,中盐(8.5%)可以有效杀灭微生物,防止胖袋并且大肠菌群小于30个。
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| 关 键 词： | 超高压杀菌 压力 盐度 保压时间 菌落总数 |
| 修稿时间： | 2007年8月16日 |
The Study of Packet Pickled Mustard Sterilization Conditions with High Hydrostatic Pressure |
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| Zhai Jinliang,Su Ping,Na Yu.The Study of Packet Pickled Mustard Sterilization Conditions with High Hydrostatic Pressure[J].Food and Fermentation Industries,2008,34(1):80-83. |
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| Authors: | Zhai Jinliang Su Ping Na Yu |
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| Abstract: | The effects on the packet pickled mustard of ultra-high pressure(UHP)sterilization was stud- ied.The result show that the optimum sterilization parameters of packet pickled mustard are:pressure 300MPa,pressure holding time 20.0min and the salinity 8,5%.The microorganisms can be sterilized effec- tively and the plastic bag bulges can be controlled effectively under the optimum condition,as well as the Coli form bacteria population is less than 30. |
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| Keywords: | ultra-high pressure sterilization pressure salinity holding time colony count |
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