摘要
以干红枣为原料,经清洗、破碎、浸提、澄清后,采用微波对红枣汁进行杀菌,利用正交试验研究微波功率、杀菌时间、物料量对杀菌效果的影响,并分析品质变化。结果表明,在微波功率900W、杀菌时间90s、样品量200mL时,杀菌效果较好,红枣汁品质较优。
Dry jujube as raw material,by washing,broking,diffusing and clarificating,orthogonal experimental was used to study the influence of microwave power,sterilizating time and amount of sample on sterilizating results,and the differences of jujube juice＇s quality were analyzed.The results showed that when microwave power was 900w,sterilizating time was 90s and amount of sample was 200mL,jujube juice had a high quality and sterilizating results were good.
出处
《中国食物与营养》
2011年第11期56-58,共3页
Food and Nutrition in China
基金
新疆农业大学大学生创新项目(项目编号:jqrcp32010097)
关键词
红枣汁
微波
杀菌
jujube juice
microwave
sterilization
