发酵韭菜酱杀菌工艺条件的研究  

Study on the Sterilizing Technological Condition of Leek Sauce

作　　者：高瑞鹤[1] 何俊萍[1,2] 张先周[1] 李海丽[1] 陈辉[1] 

机构地区：[1]河北农业大学食品科技学院,河北保定071000 [2]河北省农产品加工工程技术研究中心,河北保定071000

出　　处：《中国调味品》2013年第5期72-76,共5页China Condiment

摘　　要：采用水浴加热和微波对发酵好的韭菜酱进行杀菌,研究了这两种杀菌方法对韭菜酱菌落总数、感官评分、色泽(a*,ΔE*)的影响。结果表明:微波杀菌的韭菜酱在菌落总数、感官评分、色泽上效果均优于水浴加热杀菌。经综合分析得出:韭菜酱水浴杀菌的适宜条件为90℃,20min;微波杀菌的适宜条件为30s(800W)。研究表明微波杀菌在实践上有一定的可行性。The effects of water bath and microwave sterilization on total bacterial count, sensory score, color of leek sauce are studied. The result shows that microwave sterilization is superior to water bath heating sterilization in total bacterial count, sensory score and color. The suitable condition for water bath sterilization on leek sauce is 90 °C, 20 minthe suitable condition for microwave sterilization is 30 s （800 W）. The result is proved that microwave sterilization has certain feasibility.

关 键 词：韭菜酱 水浴加热杀菌 微波杀菌 菌落总数 感官评分 色泽 

分 类 号：TS201.3[轻工技术与工程—食品科学]