罐装糖醋萝卜微波杀菌工艺及保藏性能研究

摘要

以细菌总数为指标，研究了影响糖醋萝卜微波杀菌的主要因素，最终采取正交试验优化其工艺条件。试验结果表明：装填量为75 g的罐装糖醋萝卜在微波功率320 W下辐照时间90 s，其杀菌效果最好，且保藏性能比传统的巴氏杀菌更佳。%The main factors influencing the microwave sterilization of sweet and sour radish are studied with the total bacterial count as indicator.Orthogonal experiment is used to optimize the process con-ditions.The results show that 75 g canned sweet and sour radish irradiated under microwave power of 320 W for 90 s,its sterilization effect is the best,and the preservation performance is better than that by conventional pasteurization.