摘要
试验研究了微波杀菌和水浴巴氏杀菌对低盐榨菜品质的影响,结果表明:微波杀菌后的榨菜,其色泽、脆度及气味均优于巴氏杀菌榨菜;微波杀菌榨菜中亚硝酸盐含量低于巴氏杀菌榨菜;微波杀菌能比水浴巴氏杀菌更有效地杀灭榨菜中的有害微生物。
Effects of microwave sterilization and pasteurization on quality in low-salt pickle were studied.The results showed that the low-salt pickle treated with microwave sterilization was better than that with pasteurization not only in color,taste,but also in flavor;the reduced value of nitrite concentration in pickle with microwave sterilization was lowered than pickle with pasteurization;the microorganisms in low-salt pickle could be inactivated effectively by microwave sterilization.
出处
《食品与发酵科技》
CAS
2011年第2期69-71,78,共4页
Food and Fermentation Science & Technology
关键词
微波杀菌
巴氏杀菌
低盐榨菜
品质影响
microwave sterilization
pasteurization
low-salt pickled mustard tuber
effect of quality