| 牡蛎的超高压加工技术研究 |
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| 引用本文： | 张晓敏,吴立杰,吴佳艳,方旭波.牡蛎的超高压加工技术研究[J].中国食物与营养,2010(1):55-58. |
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| 作者姓名： | 张晓敏 吴立杰 吴佳艳 方旭波 |
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| 作者单位： | 浙江海洋学院食品与药学学院,舟山,316004 |
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| 基金项目： | 浙江省重大科技专项农业项目(2007C12055).浙江海洋学院大学生科技创新项目资助 |
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| 摘 要： | 本文以新鲜牡蛎为原料,经超高压技术处理,研究不同处理压力、保压时间、加压次数对牡蛎灭菌效果的影响。通过正交试验设计方法确定超高压技术处理牡蛎的最佳工艺条件,并对牡蛎基本组成成分和感官指标进行了测定。试验结果表明,当处理压力为400MPa,保压时间20min,加压2次时,对牡蛎中微生物的灭菌效果最好。
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| 关 键 词： | 牡蛎 超高压 灭菌 |
Study on the Ultra R-high Pressure Processing Technology of Oyster |
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| ZANG Xiao-min,WU Li-jie,WU Jia-yan,FANG Xu-bo.Study on the Ultra R-high Pressure Processing Technology of Oyster[J].Food and Nutrition in China,2010(1):55-58. |
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| Authors: | ZANG Xiao-min WU Li-jie WU Jia-yan FANG Xu-bo |
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| Affiliation: | ZANG Xiao-min,WU Li-jie,WU Jia-yan,FANG Xu-bo (School of Food Science , Pharmacy,ZheJiang Ocean University,ZhouShan 316004) |
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| Abstract: | The effects of different processing pressure such as holding time and the number of the pressure on sterilization based on fresh oyster were studied in the paper during ultra-high pressure processing.The optimum technical conditions were gained by using orthogonal test design,then the basic constitute composition and sensory index of oyster were determined.The results showed that the optimum condition for sterilizing all kinds of microorganisms in oyster was holding time 20min under 400MP and twice pressuri... |
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| Keywords: | Oyster Ultra-high Pressure Technology Sterilization |
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