| 粉状食品微波杀菌工艺研究 |
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| 引用本文： | 艾尔肯·马合穆提,陶永霞,冯作山.粉状食品微波杀菌工艺研究[J].中国食物与营养,2011,17(1):39-41. |
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| 作者姓名： | 艾尔肯·马合穆提 陶永霞 冯作山 |
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| 作者单位： | 新疆农业大学食品科学学院,乌鲁木齐,850052 |
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| 摘 要： | 以鹰嘴豆营养粉为原料,研究微波对粉状食品的杀菌效果。以细菌总数为指标,对营养粉微波杀菌工艺及效果进行研究。结果表明,营养粉杀菌的最佳工艺参数为:微波功率425W、杀菌时间120s、物料覆盖厚度15mm。
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| 关 键 词： | 粉状食品 微波 杀菌 |
Technology of Microwave Sterilization of Power Food |
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| AIERKEN·Mahemuti,TAO Yong-xia,FENG Zuo-shan.Technology of Microwave Sterilization of Power Food[J].Food and Nutrition in China,2011,17(1):39-41. |
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| Authors: | AIERKEN·Mahemuti TAO Yong-xia FENG Zuo-shan |
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| Affiliation: | AIERKEN·Mahemuti,TAO Yong-xia,FENG Zuo-shan (College of Food Science,Xinjiang Agricultural University,Urumqi 830052,China) |
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| Abstract: | Chickpea nutrition powder as raw material,effect of microwave sterilization was studied.The number of bacteria as indicators,microwave sterilization technology and effect of microwave sterilization were studied.The best parameters of microwave sterilization was microwave power 425W,heating time 120s and thickness of material 15 mm. |
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| Keywords: | power food microwave sterilization |
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