摘要
利用微波能对小包装紫菜进行杀菌保鲜研究。通过正交试验获得微波杀菌的最佳条件，并与常规高温灭菌法进行比较分析，结果表明，微波杀菌后细菌总数均低于对照组，且紫菜的主要营养成分蛋白质、碘的含量损失最少，保鲜期比常规灭菌法长。
In this study microwave was used to sterilize and preserve laver.Through analyzing proper test,the optimal condition of utilizing microwave to sterilize and preserve the samples was achieved.Compared with the rutine sterilization,the total amount of bacteria was less than contrast one,and than content of protein and iodine which are main nutrition components in laver less lost.Therefore the time of preservation was longer than routine ones.
出处
《食品工业科技》
CAS
CSCD
北大核心
1999年第3期22-23,共2页
Science and Technology of Food Industry
关键词
微波
杀菌
保鲜
紫菜
包装
microwave
sterilization and preservation
laver
proper test
