馅料制品微波杀菌工艺的研究

分析研究赤豆馅料和冬瓜馅料的微波杀菌效果及最佳工艺条件。结果表明,微波对细菌和霉菌具有很强的杀灭作用,而且微波功率越大,灭菌效果越好;在相同的微波功率下,加热时间越长,微波对细菌和霉菌的杀灭作用越强,杀菌效果越好;赤豆馅料的最佳微波杀菌工艺条件为:微波功率700W,灭菌时间2min,装载质量100g;冬瓜馅料的最佳微波杀菌工艺条件为:微波功率700W,加热时间1.5min,装载质量100g。

Study on Technology of Microwave Sterilization of Stuffing Product

The effect of microwave sterilization and the optimal technological conditions of two kinds of stuffing which were made by adsuki bean and benineasa hispida were studied in the paper. It was indicated that microwave had a strong effect on bacteria and molds; and the higher the microwave power, the better the sterilization effect. And when microwave power was the same, the longer the heating time, the better the sterilization effect. The best result of microwave sterilization of adsuki bean stuffing was got when microwave power was 700W, heating time was 2 minutes and loadage was 100 gram. Furthermore, the optimal technological conditions for microwave sterilization of benineasa hispida stuffing were 700W microwave power, 1.5 minutes heating time was and 100 gram loadage.