摘要
利用远红外线脱水、紫外线杀菌、高温处理、低温冷藏作为栅栏因子,作用于新型调理食品——土豆烧排骨的加工保藏过程。贮藏期内通过对样品的感官检测及微生物测定,确定出各栅栏因子的作用效果及最佳强度。结果表明采用1500W远红外线95℃、20min,235W紫外线25min,78℃、25min巴氏杀菌,0～4℃低温冷藏作用于该产品的加工保藏过程,能杀灭有害菌,而且不会对产品的风味和口感造成不良影响。
Some factors of hurdle technology, including far infrared radiation, ultraviolet ray, heating and cooling, are utilizedto control the quality of new-type concoct food. By sense and microorganism tests, it is found which hurdles adopted are moreeffective in products. The result indicates that dehydrating 20min with 1500W far-infrared-ray under the term of 95℃,sterilizing 25min with 235W ultraviolet-ray, and refrigerating under the term of 4℃ can kill harmful bacterium, and cannotinfluence the flavor and quality of products.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2004年第6期107-110,共4页
Food Science
