琼州学院学报
瓊州學院學報
경주학원학보
JOURNAL OF QIONGZHOU UNIVERSITY
2012年
2期
11-14
,共4页
超高压%鱼肉肠%杀菌工艺%正交试验
超高壓%魚肉腸%殺菌工藝%正交試驗
초고압%어육장%살균공예%정교시험
Ultra - high pressure%fish sausage%sterilization technology%orthogonat design
以鱼肉肠为研究对象考察了处理压力、保压时间以及协同温度对微生物的影响,并采用正交试验优化了鱼肉肠的杀菌工艺条件.通过数据分析得出杀菌的最优化工艺条件为：操作压力400MPa、保压时间5min、协同温度30℃.
以魚肉腸為研究對象攷察瞭處理壓力、保壓時間以及協同溫度對微生物的影響,併採用正交試驗優化瞭魚肉腸的殺菌工藝條件.通過數據分析得齣殺菌的最優化工藝條件為：操作壓力400MPa、保壓時間5min、協同溫度30℃.
이어육장위연구대상고찰료처리압력、보압시간이급협동온도대미생물적영향,병채용정교시험우화료어육장적살균공예조건.통과수거분석득출살균적최우화공예조건위：조작압력400MPa、보압시간5min、협동온도30℃.
Ultra - high pressure sterilization conditions for fish sausage were studied. The effect of different processing pressure, temperature and holding time on survival of microorganisms of fish sausage was investigated, The Sterilization conditions was optimized by using orthogonal test design. The optimum condition for sterilizing fish sausage was determined to be 400MPa,30℃ and 5rain.
