摘要
微波杀菌技术已经广泛应用于食品工业中,它具有杀菌时间短、能量使用率高、基本上不破坏食品风味物质等特点,完全是一种安全可靠以及高效杀菌的有效方法。以样品无锡肉酿面筋在贮存期间的细菌总数和感官评价分值为检测指标,分别研究了不同微波功率和不同杀菌时间对无锡肉酿面筋品质的影响,探究微波杀菌技术下无锡肉酿面筋的最佳微波功率和保鲜时间。
The technology of microwave sterilization has been widely applied in food industry. This technology can overcome the disadvantage of thermal sterilization and has the characteristics of short processing time and energy-saving. Moreover, it cannot destroy flavor, taste and nutrition of fresh food. Consequently, it is a safe and reliable method for the efficient sterilization. The impact of different microwave frequency and sterilization time on the bactericidal effect of the dried wheat gluten with pork stuffing was focused on, and the total bacterial count and sensory evaluation scores were taken as the detection indexes to explore the optimal microwave frequency and the best preservation time.
出处
《食品工业》
北大核心
2013年第7期87-90,共4页
The Food Industry
关键词
无锡肉酿面筋
微波
杀菌
保鲜
感官评定
dried wheat gluten with pork stuffing
microwave
sterilization
preservation
sensory evaluation
