【作者】 杨明龙； 黄惠华；

【Author】 YANG Ming-long;HUANG Hui-hua;Department of Food Science and Engineering, South China University of Technology;

【机构】 华南理工大学食品科学与工程学院；

【摘要】 本文主要研究了苦荞皮层粉湿热蒸汽灭菌工艺。以苦荞皮层粉菌落总数灭菌率及膨胀力为指标,采用正交试验对灭菌温度、灭菌时间及物料厚度进行考察,筛选出了最终湿热蒸汽灭菌工艺:灭菌温度120℃、灭菌时间30 min、物料厚度5 cm。更多还原

【Abstract】 To optimize the hot and humid steam sterilization technology of Tartary buckwheat cortex powder. Taking the sterilization rate and swelling force as index, the sterilization temperature, sterilization time and material thickness were investigated by orthogonal test. The final heat and steam sterilization process was screened out: the sterilization temperature is 120 ℃, the sterilization time is 30 min, and the material thickness is 5 cm.更多还原