摘要
腌制生食泥螺为研究对象,利用正交试验设计方法研究了不同压力、保压时间和温度对腌制生食泥螺杀菌效果的影响。结果表明,超高压工艺对腌制生食泥螺杀菌效果显著(P<0.01),最终确定:压力为300MPa,保压时间20min,温度20℃为腌制生食泥螺超高压杀菌工艺。
The effect of different processing pressure, holding time and temperature on sterilization of pickled raw Bullacta exarata was investigated by orthogonal experiment. The results showed that ultrahigh pressure technology had prominent effect on pickled raw Bullacta exarata （P 〈 0.01 ）. The optimum condition was pressure 300 MPa, holding time 20min, temperature 20℃.
出处
《粮油食品科技》
2009年第4期77-79,共3页
Science and Technology of Cereals,Oils and Foods
基金
浙江省重大科技专项农业项目(2007C12055)
关键词
超高压
腌制生食泥螺
杀菌工艺
正交试验
ultra-high pressure
pickled raw Bullacta exarata
sterilization process
orthogonal test
