| 乳化蜂蜜微波杀菌工艺研究 |
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| 引用本文： | 周先汉,蒲传奋,阮少钧. 乳化蜂蜜微波杀菌工艺研究[J]. 食品科学, 2006, 27(12): 469-472 |
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| 作者姓名： | 周先汉 蒲传奋 阮少钧 |
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| 作者单位： | 合肥工业大学生物与食品工程学院； |
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| 摘 要： | 对乳化蜂蜜的微波杀菌工艺进行了研究。分析了不同的微波作用温度和时间对乳化蜂蜜品质的影响,通过优化试验建立了二次响应面模型,并求解确定了微波杀菌的最佳工艺条件为:作用温度63℃、作用时间60s,在该工艺条件下杀菌后的乳化蜂蜜菌落总数为82CFU/g,还原糖、淀粉酶保持良好,与杀菌前相比,物性无显著改变。
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| 关 键 词： | 乳化蜂蜜 微波杀菌 响应面模型 |
| 文章编号： | 1002-6630（2006）12-0469-04 |
| 收稿时间： | 2006-08-02 |
| 修稿时间： | 2006-08-02 |
Study on Microwave Sterilization of Emulsifical Honey |
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| ZHOU Xian-han,PU Chuan-fen,RUAN Shao-jun. Study on Microwave Sterilization of Emulsifical Honey[J]. Food Science, 2006, 27(12): 469-472 |
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| Authors: | ZHOU Xian-han PU Chuan-fen RUAN Shao-jun |
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| Affiliation: | School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009, China |
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| Abstract: | The study of microwave sterilization of emulsifical honey was made in this paper. With the analysis of infection on different microwave bactericidal temperature and imposing time, a second order response surface model was setup and the optimum technology which was calculated by model was: bactericidal temperature 63℃, imposing time 60s. Under these conditions, the bacterial count was 82CFU/g, the reducing sugar and amylase value were kept up well. Compared with prevenient sample, the texture was no significant changes. |
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| Keywords: | emulsified honey microwave sterilization response surface model |
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