作　　者： ; ; ; ; ; ;

机构地区： 广东省农业科学院

出　　处： 《现代食品科技》 2010年第3期260-263,266,共5页

摘　　要： 本实验采用微波灭菌技术,以大肠杆菌和枯草芽孢杆菌为指示菌,研究了不同时间和不同功率的微波对五花茶植物饮料的灭菌效果。结果表明,微波灭菌效果是随着时间和功率的增大而增强。以枯草芽孢杆菌为指示菌,800W、330s和110mL的组合为微波灭菌最佳组合。巴氏灭菌对照实验表明,微波存在非热效应。通过GC-MS分析,表明微波对五花茶风味物质仍存在一定影响。 Microwave sterilization was applied to the floral herbal tea and its disinfection effects were studied using Escherichia coli and Bacillus subtilis as testing microorganisms. Single factor experiments showed that treatment lime and the power of microwave greatly influenced the germicidal effects of microwave sterilization are. The orthogonal experiment showed that the best microwave powder, treatment time and volume of the tea were 800 W, 330 s, and 110 mL, respectively. Pasteurization experiments showed that microwave had non-heating effect. GC-MS analysis showed that microwave treatment had influence on aroma compounds of Floral herbal tea.

关 键 词： 五花茶 微波 灭菌

领　　域： [轻工技术与工程] [轻工技术与工程] [轻工技术与工程] [轻工技术与工程]