乳化蜂蜜微波杀菌工艺研究  

Study on Microwave Sterilization of Emulsifical Honey

作　　者：周先汉[1] 蒲传奋[1] 阮少钧[1] 

机构地区：[1]合肥工业大学生物与食品工程学院,安徽合肥230009

出　　处：《食品科学》2006年第12期469-472,共4页Food Science

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。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.

关 键 词：乳化蜂蜜 微波杀菌 响应面模型 

分 类 号：TS252.55[轻工技术与工程—农产品加工及贮藏工程]