[关键词]
[摘要]
本文研究了三华李果糕的微波杀菌工艺，以菌落总数和感官评定为指标，研究了微波功率、杀菌时间，糕体厚度对三华李果糕的影响，结果表明，三华李果糕的微波杀菌最佳工艺条件：微波功率480 W，杀菌时间50 s，糕体厚度0.4 cm。
[Key word]
[Abstract]
The micro-wave sterilization process for the Sanhuali fruit cake was studied in this paper . Investigation of effects of microwave power, sterilization time and cake thickness on the index of the aerobic bacterial count and sensory evaluation showed that the optimum micro-wave power, sterilization time and cake thickness were 480 w, 50 s and 0.4 cm, respectively.
[中图分类号]
[基金项目]
广东省农业攻关重点项目（2011A020202002）
