微波杀菌对袋装低盐榨菜贮藏品质的影响  

Effects of Microwave Sterilization on Storage Quality of Low Salt Pickled Mustard Tuber

作　　者：帅天罡 王琪[1] 陆红佳[1] 李朝盛 刘雄[1,2,3] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]重庆市特色泡菜科技专家大院,重庆408008 [3]重庆市发酵型泡菜企业工程技术研究中心,重庆408008

出　　处：《包装与食品机械》2014年第4期16-19,共4页Packaging and Food Machinery

摘　　要：研究了微波杀菌对袋装低盐榨菜的贮藏品质的影响,选择了微波杀菌功率和时间两个影响因素,通过对袋装低盐榨菜在储藏过程中外观、色泽、总酸及菌落总数等指标进行测定,确定了袋装低盐榨菜微波杀菌的最佳条件为微波功率800W,时间80s。在此条件下,既能杀菌保鲜,又能保证产品的感官特性,为今后微波杀菌在榨菜中的应用提供理论依据。This paper studied the storage quality of low salt pickled mustard tuber with the microwave ster -ilization.The power and time of microwave sterilization were chosen as the main influence factors .Through a-nalysis of the appearance ,colour and luster ,total acide and aerobic bacterial count to determine the best condi-tions of the storage quality of low salt pickled mustard tuber was：microwave sterilization power 800W,micro-wave sterilization power 80 s.Under this condition , the low salt pickled mustard tuber can be preserved , and have fine senses .This can provide a theoretical basis to the application of microwave sterilization in pickled mustard tuber .

关 键 词：微波杀菌 低盐榨菜 贮藏品质 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]