1) non-thermal pasteurization
常温杀菌
2) Normal-press ure-sterilization
常压杀菌
5) special flavor
保温杀菌
1.
The main condition for gcod yoghourt with special flavor lies in the following factors:lactobacillus bu lgaricus and strepteeoccus lactis used as ferments with the ratio of 2.
１％），用９５℃保温杀菌５ｍｉｎ，接种３％发酵剂，恒温条件４３℃／３ｈ，冷却到４℃３０ｍｉｎ，这些是获得风味良好酸牛奶的主要条件。
6) high-temperature sterilization
高温杀菌
1.
The residual and migration of solvents in the retort pouch after high-temperature sterilization were reduced by changing solvents.
通过改换溶剂减少了高温杀菌后蒸煮袋材料的溶剂残留及迁移。
补充资料：杀菌锅主要工艺计算——杀菌时的压力计算
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说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条