摘要
以ClO_2的浓度、ClO_2的浸泡时间、山梨酸钾的添加量、650W微波的处理时间为对象进行栅栏技术研究,研究发现4个因子对杀菌效果均有极显著的影响,其中以微波处理时间为最主要影响因素,其次为ClO_2浓度,然后为山梨酸钾添加量,最后是ClO_2的浸泡时间。栅栏因子结合应用的效果优于单个因子,其适宜的参数为:脱硫后用40mg/L ClO_2浸泡梅果10min,渗糖时在糖液中添加0.65g/kg的山梨酸钾,渗糖包装后以650W的微波处理75s。
Taking the concentration of chlorine dioxide, immersing time, potassium sorbate and treatment time of 650 W microwaves as hurdle factors, their effects on the colonies of bacteria, mycete and yeast of crisp plum were studied. Results showed that the four hurdle factors all had great effects （P〈0.01）. The effect of combination of three hurdles was better than the respective application. The best processing conditions were： plum intermediate product steeped in 40ppm chlorine dioxide solution for 10 min after desulphurization, and steeped in sugar solution with 0.65g/kg potassium sorbate, the treatmented by microwave at 650W for 75 seconds after packaging.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2007年第5期80-83,共4页
Food and Fermentation Industries
基金
云南省省院省校科技合作计划项目(No.2003FCAMAOORO13)
关键词
低糖
脆梅
栅栏技术
crisp plum, hurdle technology
