摘要
采用微波杀菌技术生产糖水荔枝罐头,确定了应用微波杀菌后无菌封罐技术的生产新工艺。研究糖水荔枝罐头在隧道式微波能杀菌机中的罐距、位移速度、灌注、补充糖液的温度和操作方法等因素,确定新工艺的参数。
Microwave pasteurization for canned Litchi filling with syrup in glass bottles was applied and the parameters such as the speed of the conveyer belt in the microwave tunnel, load of the canned Litchi and the initial temperature of the filling syrup were studied. The canning processing technology using microwave pasteurization with aseptic sealing for canned Litchi filling with syrup in glass bottles was established.
出处
《食品与机械》
CSCD
北大核心
2005年第5期49-53,共5页
Food and Machinery
基金
广州市科技攻关项目(2003Z1-E0071)
广东省自然科学基金资助项目(000601)
