摘要
以马铃薯泥产品为主要原料,以微生物为主要指标,以色差、脂肪氧化程度为次要指标,研究高温高压、微波、二次蒸煮灭菌方法对不脱水马铃薯泥产品贮藏时间的影响。结果表明,不脱水不添加防腐剂真空包装的薯泥在以上3种灭菌方式中,4℃冷藏条件下二次蒸煮灭菌效果较好。
In this experiment, potato mud products were used as main raw materials, microorganisms was used as the main index, color difference, fat oxidation degree were used as secondary indices to study the effects of high temperature and high pressure, microwave, twice cooking sterilization on the storage time of non-dehydration potato mud products. The study showed that the potato mud without dehydration and adding preservative vacuum packaging was stored at 4 ℃ refrigerated conditions, the twice cooking sterilization effect was better among the above three sterilization methods.
作者
周罗娜
刘嘉
陈中爱
王梅
刘永翔
ZHOU Luo-na;LIU Jia;CHEN Zhong-ai(Institute of Biological Technology,Guizhou Academy of Agricultural Sciences,Guiyang,Guizhou 550006)
出处
《安徽农业科学》
CAS
2020年第11期186-189,共4页
Journal of Anhui Agricultural Sciences
基金
国家重点研发计划项目(2016YFNC010104)。
关键词
马铃薯泥
灭菌方式
冷藏
Mashed potato
Sterilization method
Refrigeration
