不同杀菌方式对低盐榨菜品质的影响  

Effects of Different Sterilization Methods on The Quality of Low-salt Picked Tubers Mustard

作　　者：尼海峰[1] 熊发祥[1] 邓冕[1] 卢晓黎[1] 

机构地区：[1]四川大学食品工程系,成都610065

出　　处：《食品与发酵科技》2011年第2期69-71,78,共4页Food and Fermentation Science & Technology

摘　　要：试验研究了微波杀菌和水浴巴氏杀菌对低盐榨菜品质的影响,结果表明:微波杀菌后的榨菜,其色泽、脆度及气味均优于巴氏杀菌榨菜;微波杀菌榨菜中亚硝酸盐含量低于巴氏杀菌榨菜;微波杀菌能比水浴巴氏杀菌更有效地杀灭榨菜中的有害微生物。Effects of microwave sterilization and pasteurization on quality in low-salt pickle were studied.The results showed that the low-salt pickle treated with microwave sterilization was better than that with pasteurization not only in color,taste,but also in flavor;the reduced value of nitrite concentration in pickle with microwave sterilization was lowered than pickle with pasteurization;the microorganisms in low-salt pickle could be inactivated effectively by microwave sterilization.

关 键 词：微波杀菌 巴氏杀菌 低盐榨菜 品质影响 

分 类 号：TS255.53[轻工技术与工程—农产品加工及贮藏工程]