东坡肉软罐头的杀菌工艺优化  

Optimization of Sterilizing Technology of Dong-po Meat in Retort Pouch

作　　者：张丽红[1] 

机构地区：[1]福建漳州职业技术学院食品与生物工程系,福建漳州363000

出　　处：《现代食品科技》2010年第1期95-97,共3页Modern Food Science and Technology

摘　　要：用二次回归通用旋转组合设计进行试验,以杀菌效果及产品感官质量的综合评分为评价指标,建立东坡肉软罐头二次杀菌的工艺。结果表明东坡肉软罐头的二次杀菌最佳工艺参数:100℃×40s+118℃×60s。The technology for the repasteufizafion of Dong-po Meat soft can was developed based on quadratic general rotary unitized design using sterilization efficiency the comprehensive score of sensory quality of the product as evaluation index. Results showed that the optimum technological parameters for Dong-po Meat soft canned food were 100℃×40 s ＋118℃×60 s.

关 键 词：东坡肉 软罐头食品 杀菌 二次回归通用旋转组合设计 

分 类 号：TS294[轻工技术与工程—农产品加工及贮藏工程]