【摘要】 对乳化蜂蜜的微波杀菌工艺进行了研究。分析了不同的微波作用温度和时间对乳化蜂蜜品质的影响,通过优化试验建立了二次响应面模型,并求解确定了微波杀菌的最佳工艺条件为:作用温度63℃、作用时间60s,在该工艺条件下杀菌后的乳化蜂蜜菌落总数为82CFU/g,还原糖、淀粉酶保持良好,与杀菌前相比,物性无显著改变。更多还原

【Abstract】 The study of microwave sterilization of emulsifical honey was made in this paper. With the analysis of infection on different microwave bactericidal temperature and imposing time, a second order response surface model was setup and the optimum technology which was calculated by model was: bactericidal temperature 63℃, imposing time 60s. Under these conditions, the bacterial count was 82CFU/g, the reducing sugar and amylase value were kept up well. Compared with prevenient sample, the texture was no significant changes.更多还原