| 芹菜无菌真空热包装生产工艺的研究 |
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| 引用本文： | 刘红玉,吴龙奇.芹菜无菌真空热包装生产工艺的研究[J].农产品加工．学刊,2008(12). |
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| 作者姓名： | 刘红玉 吴龙奇 |
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| 作者单位： | 河南科技大学食品与生物工程学院,河南洛阳,471003 |
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| 摘 要： | 在传统真空包装工艺的基础上,研究了无菌真空热包装生产工艺。通过进行产品感官评定、VC测定和菌落总数测定,对无菌真空热包装和传统真空包装两种工艺对比分析,结果表明无菌真空热包装工艺是可行的,并具有一定优势。
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| 关 键 词： | 芹菜 无菌真空热包装 传统真空包装 二次杀菌 |
Study of Sterile Thermal Vacuum Packing Technology of Celery |
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| Liu Hongyu,Wu Longqi.Study of Sterile Thermal Vacuum Packing Technology of Celery[J].Nongchanpin Jlagong.Xuekan,2008(12). |
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| Authors: | Liu Hongyu Wu Longqi |
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| Institution: | Liu Hongyu,Wu Longqi (Food , Biology Engineering College,Henan University of Science , Technology,Luoyang,He\'nan 471000,China) |
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| Abstract: | In this paper, celery is studied in sterile thermal vacuum packing technology and traditional vacuum packing technology. The sterile thermal vacuum packing technology is feasible by sensory evaluation,determinaton of Vitamin C and the total number of colonies of celery. |
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| Keywords: | celery sterile thermal vacuum packing traditional vacuum packing second sterilization |
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