食品科学 ›› 2008, Vol. 29 ›› Issue (11): 250-255.
• 工艺技术 • 上一篇 下一篇
母应春, 曾海英, 谭书明, 王运杰
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MU Ying-Chun, ZENG Hai-Ying, TAN Shu-Ming, WANG Yun-Jie
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摘要: 本研究采用食盐、双乙酸、臭氧、酸烫漂等方法对原料鲜椒进行减菌化预处理,通过对比分析各方法减菌率、抑菌时长、减菌试剂残留量等,综合分析得出鲜椒采用15%食盐溶液浸泡10min为最佳减菌工艺。
关键词: 辣椒, 减菌, 效果对比
Abstract: In this study,raw pepper were pretreated with salt,sodium diacetate,ozone,acetic acid blanching to microbe-reducing.The effects of the different pretreatment were compared on the microbe-reducing ratio,antibacterial time and residue of microbe-reducing reagent.It was found that the best microbe-reducing technology is soaking pepper for 10 min with 15% salt solution.
Key words: pepper, microbe-reducing, comparison of effects
母应春, 曾海英, 谭书明, 王运杰. 辣椒不同减菌化预处理效果对比研究[J]. 食品科学, 2008, 29(11): 250-255.
MU Ying-Chun, ZENG Hai-Ying, TAN Shu-Ming, WANG Yun-Jie. Comparative Study on Different Microbe-reducing Pretreatment Effects of Pepper[J]. FOOD SCIENCE, 2008, 29(11): 250-255.
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