摘要
采用高温干蒸工艺,对槟榔壳的软化及原籽内生菌的灭菌效果进行研究,试验结果表明:在温度110℃、0.05 MPa、15min高温干蒸工艺条件下,能较好软化槟榔纤维,且不会影响槟榔产品的其它品质。同时,该条件下对槟榔原籽内生菌也有很好的减菌、灭菌效果。高温干蒸工艺替代常压煮籽工艺,可为槟榔加工提供一种安全且效果良好的新方法。
The effects were studied for the inteneration of areca hull and sterilization of endophytes in areca using high-temperature with dry steam treatment. The results showed that the optimal conditions were 110 ℃, 0.05 MPa, 15 min, which would intenerate areea fiber better and would not affect other characteristics of qualities. Under the same conditions, it also had a bacteria reduction or sterilization effect, which providing a new harmless and more effective method re placing the atmospheric cooking.
出处
《食品与机械》
CSCD
北大核心
2015年第4期194-197,共4页
Food and Machinery
基金
湖南省科技计划项目(编号:2011SK3078
2013FJ4036)
关键词
槟榔
高温干蒸
内生菌
灭菌
areca
high temperature with dry steam treatment
endophytes
sterilization
