摘要
用二次回归通用旋转组合设计进行试验,以产品感官质量及杀菌效果的综合评分为评价指标,优化梅菜肉饼软罐头二段杀菌的工艺,结果表明梅菜肉饼软罐头的二段杀菌优化工艺参数为:110℃(25 min)+120℃(25 min)。
This technology for the secondary sterilization of Preserved Vegetable Meat Pie soft can was developed based on quadratic general rotary unitized design,using the comprehensive score of sensory quality and sterilization efficiency of the product as evaluation index.Results showed that the optimum technological parameters for Preserved Vegetable Meat Pie soft canned food were 110 ℃（25 min）＋120 ℃（25 min）.
出处
《食品研究与开发》
CAS
北大核心
2013年第19期115-117,共3页
Food Research and Development
基金
广东省中国科学院全面战略合作项目(2011B090300027)
关键词
梅菜肉饼
软罐头食品
二段杀菌
二次回归旋转组合设计
preserved vegetable meat pie
soft canned food
secondary sterilization
quadratic rotary unitized design
