摘 要 翻譯英文

This article has studied take the pig's feet, Jiang Hetian the vinegar
and so on as the main raw material, matches by supplementary material
the and so on sugar, salt, citric acid and glacial acetic acid one
kind of flavor good, the nutrition is rich also the easy to operate
canned food, and selects the better craft formula and the
sterilization condition through the orthogonal experiment. In the
thermal death point 115 ℃, 118 ℃, 121 ℃, sterilization time
15min, 20min, 25min, in elevation of temperature time 12min, 15min,
18min in the orthogonal experiment, all samples canned food examines
for the trade is aseptic, bacterium total < 10g/mL; The union sense
organ analysis, obtains the best sterilization condition for the
thermal death point 121 ℃, sterilization time 25min, elevation of
temperature time 18min. Has provided the certain tentative data and
the reference to the canned food industrialization production.

Abstract
In this paper, a Zhuti, ginger and sweet Cudeng as the main raw material, supported by sugar, salt, citric acid and acetic acid, and other accessories of a good flavor, nutrient-rich and easy-to-use canned food, and by orthogonal Test elect a better formula and sterilization process conditions. In the sterilization temperature 115 ℃, 118 ℃, 121 ℃, sterilization time 15 min, 20min, 25min, heating time 12 min, 15min, 18min in the orthogonal test, all samples were canned for commercial sterility testing, the total number of bacteria <10 g / mL; combination Sensory analysis, that the best conditions for the sterilization temperature sterilization 121 ℃, sterilization time 25 min, warming up time 18 min. On the industrialized production of canned food to provide a certain amount of test data and reference.

本文研究了以猪蹄、姜和甜醋等为主要原料，配以糖、盐、柠檬酸和冰醋酸等辅料的一种风味良好、营养丰富且使用方便的罐头食品，并通过正交试验选出较佳的工艺配方和杀菌条件。在杀菌温度115℃、118℃、121℃，杀菌时间15min、20min、25min，升温时间12min、15min、18min中正交试验中，所有样品罐头均检测为商业无菌，细菌总数＜10g/mL；结合感官分析，得出最佳的杀菌条件为杀菌温度121℃、杀菌时间25min、升温时间18min。对罐头食品的工业化生产提供了一定的试验数据和参考。


In this paper, a Zhuti, ginger and sweet Cudeng as the main raw material, supported by sugar, salt, citric acid and acetic acid, and other accessories of a good flavor, nutrient-rich and easy-to-use canned food, and by orthogonal Test elect a better formula and sterilization process conditions. In the sterilization temperature 115 ℃, 118 ℃, 121 ℃, sterilization time 15 min, 20min, 25min, heating time 12 min, 15min, 18min in the orthogonal test, all samples were canned for commercial sterility testing, the total number of bacteria <10 g / mL; combination Sensory analysis, that the best conditions for the sterilization temperature sterilization 121 ℃, sterilization time 25 min, warming up time 18 min. On the industrialized production of canned food to provide a certain amount of test data and reference.