| 麒麟菜即食风味食品杀菌技术研究 |
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| 引用本文： | 赖绮华,黄燕洪,潘江球.麒麟菜即食风味食品杀菌技术研究[J].热带农业科学,2013(12):66-69,74. |
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| 作者姓名： | 赖绮华 黄燕洪 潘江球 |
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| 作者单位： | 广东海洋大学食品科技学院,广东湛江524088 |
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| 基金项目： | 广东海洋大学校团队项目（No.C10048）. |
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| 摘 要： | 通过对麒麟菜多种杀菌工艺进行探讨，比较不同杀菌条件对麒麟莱风味食品外观、口感、质量的影响。结果表明：过氧化氢溶液对麒麟菜杀菌有显著效果，0．3％浓度过氧化氢杀菌10min为其最佳杀菌工艺，经处理的产品杀菌效果符合要求，感官品质令人满意；醋酸对麒麟菜即食食品杀菌结果表明，2．5％浓度醋酸杀菌40min，可以达到理想的效果；紫外线杀菌20min，杀菌效果较明显，相对于产品的感官影响较小。
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| 关 键 词： | 麒瞵菜 风味食品 杀菌 |
Sterilizing Technology for Eucheuma Instant Food |
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| LAI Qihua,HUANG Yanhong,PAN Jiangqiu.Sterilizing Technology for Eucheuma Instant Food[J].Chinese Journal of Tropical Agriculture,2013(12):66-69,74. |
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| Authors: | LAI Qihua HUANG Yanhong PAN Jiangqiu |
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| Institution: | (College of Food Science ＆ Technology, Guangdong Ocean University, Zhanjiang 524088, China) |
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| Abstract: | The bactericidal technologies of flavor food made from Eucheuma were studied with comparing the effect of the different sterilization conditions on the appearance, flavor and quality of the products. The results showed that soaked with 0.3 % concentration of hydrogen about 10 minutes soaking is the optimal sterilization condition. It meets the requirements of germicidal efficacy after the treatment, and the sensory quality is satisfactory. Eucheuma sterilization with acetic was studied in this paper show that it has an ideal effectiveness when treated by 2.5% concentration of acetic with 10 min, on the other way, ultraviolet sterilization with 10 min is effective for sterilization, and its sensory oualitv is good. |
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| Keywords: | Eucheuma flavor food sterilization |
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