关键词: 乳化蜂蜜, 微波杀菌, 响应面模型

Abstract: The study of microwave sterilization of emulsifical honey was made in this paper. With the analysis of infection on different microwave bactericidal temperature and imposing time, a second order response surface model was setup and the optimum technology which was calculated by model was: bactericidal temperature 63℃, imposing time 60s. Under these conditions, the bacterial count was 82CFU/g, the reducing sugar and amylase value were kept up well. Compared with prevenient sample, the texture was no significant changes.

Key words:  , emulsified honey； microwave sterilization； response surface model；