| 三华李果糕的微波杀菌工艺研究 |
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| 引用本文： | 肖南,何建妹,李婷,陈宇,黄妙云,李远志.三华李果糕的微波杀菌工艺研究[J].现代食品科技,2013,29(5):1093-1095. |
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| 作者姓名： | 肖南 何建妹 李婷 陈宇 黄妙云 李远志 |
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| 作者单位： | 华南农业大学食品学院;广州宝洁公司;广东康辉集团有限公司 |
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| 基金项目： | 广东省农业攻关重点项目(2011A020202002) |
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| 摘 要： | 本文研究了三华李果糕的微波杀菌工艺,以菌落总数和感官评定为指标,研究了微波功率、杀菌时间,糕体厚度对三华李果糕的影响,结果表明,三华李果糕的微波杀菌最佳工艺条件:微波功率480W,杀菌时间50 s,糕体厚度0.4 cm。
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| 关 键 词： | 三华李 果糕 微波杀菌 工艺参数 |
| 收稿时间： | 2012/12/25 0:00:00 |
Micro-wave Sterilization of Sanhuali Fruit Cake |
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| XIAO Nan,HE Jian-mei,LI Ting,CHEN Yu,HUANG Miao-yun and LI Yuan-zhi.Micro-wave Sterilization of Sanhuali Fruit Cake[J].Modern Food Science & Technology,2013,29(5):1093-1095. |
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| Authors: | XIAO Nan HE Jian-mei LI Ting CHEN Yu HUANG Miao-yun and LI Yuan-zhi |
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| Affiliation: | 1.College of Food Sciences,South China Agriculture University,Guangzhou,510642,China)(2.Procter & Gamble Company,Guangzhou,510600,China)(3.Guangdong Kanghui Group Co.,Ltd.Chaozhou,521040,China) |
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| Abstract: | The micro-wave sterilization process for the Sanhuali fruit cake was studied in this paper . Investigation of effects of microwave power, sterilization time and cake thickness on the index of the aerobic bacterial count and sensory evaluation showed that the optimum micro-wave power, sterilization time and cake thickness were 480 w, 50 s and 0.4 cm, respectively. |
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| Keywords: | sanhuali fruit Cake micro-wave sterilizaiton paremeters of micro-wave sterilization |
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