The influence factors of different microwave power,temperature and time,water bath time,and packed weight in pickled mustard were investigated based on single factor test with the hard ness,color variation as comprehensive scores.Regression equation was established to figure out the optimal solution.The Result showed that optimum sterilization conditions were figured out as follows.100 g packed pickled mustard were processed by microwave for 3 min at 71 ℃ with power 1 080 W.combined with water bathing for 1 min.The technology of microwave assisted water bath sterilization could be applied in pickled mustard sterilization.This process could make the pickled mustard with better quality than the traditional sterilization process.%以脱盐榨菜为研究对象,通过单因素试验探究微波温度、微波时间、水浴时间、微波功率和装袋量对榨菜硬度、色泽变化和感官评分的影响,进行5因素3水平的响应面设计,建立回归方程,筛选出最优工艺配方.结果表明:榨菜最优灭菌工艺为微波1 080 W,微波处理时间3 min,温度71℃,装袋量100 g,水浴时间1 min.该法处理后的榨菜品质优于传统榨菜灭菌工艺,且可以大大降低灭菌过程中的能耗和时间.
展开▼
