根据栅栏技术因子保鲜理论，采用多种栅栏因子的科学组合，对麻糬生产进行综合防腐的研究。结果表明：产品水分活度0.83＋防腐配方（山梨酸钾0.6 mg/kg、脱氢乙酸钠0.2 mg/kg）＋芝麻处理（0.02 MPa蒸汽蒸30 min、150 ℃烘烤45 min）＋紫外线杀菌处理（4 W/m2，35 min），产品能在常温下（15~20 ℃）保存60 d不变质、不长霉。

The results indicated that the treated product would be kept at a range of room temperature (15-20°C) for 60 days without degeneration and mildew when the following hurdle factors for raw material sesame were adopted (pressure 0.02 MPa, vapor-treatment time 30 minutes, roast temperature 150 ℃, roast time 45minutes, water activity 0.83，potassium sorbate 0.6 mg/kg ,sodium dehydroacetate 0.2 mg/kg and UV sterilization time 35 minute at 4 W/m2).

浙江省高等学校优秀青年教师资助计划项目（2008）