摘要
采用南疆红枣为原料,通过对红枣清洗过程中清洗温度、清洗时间、超声波清洗功率等因素进行研究,确定红枣清洗的最佳工艺。结果表明:最佳清洗条件为清洗温度55℃,清洗时间4 min,清洗功率100 W时,红枣细菌总数<50 CFU/g。超声波清洗快速、效果较好。
The effect of ultrasonic cleaning on the total bacterial count was studied using Jujube as raw material. The result showed that the optimum cleaning technology was as flowing： the total bacterial count was less than 50 CFU/g at 55 ℃ for 4 min on 100 W power. The effect of ultrasonic cleaning is fast and good.
出处
《食品工业》
CAS
北大核心
2017年第1期36-38,共3页
The Food Industry
基金
塔里木大学校长基金(TDZKSS201421)
关键词
红枣
清洗
细菌总数
jujube
cleaning
the total bacterial count
