Question

谁能帮我准确翻译下以下这段话。是毕业论文的英文摘要。拜托了

减菌化前处理工艺对卤制品品质影响的研究 (环境与生物工程学院 指导教师: 林建城 闽中有机食品有限公司 指导教师: 方榕辉) 摘要: 研究减菌化前处理工艺对卤制品品质的影响。以新鲜鸡爪为主要原料， 通过单因素试验研究了鸡爪的热烫时间、卤水的煮制时间、鸡爪卤制时间对卤制品的初始菌数的影响，筛选对微生物影响较大的三个因子参与正交试验，得出最佳的减菌化工艺配伍为：鸡爪98℃，热烫30s 、香辛料98℃，煮制9min、鸡爪98℃，卤制10min，减菌效果好，感官得分较高。研究表明调味料中盐度2.76、柠檬酸添加量0.1 g/kg以及生姜添加量20 g/kg对鸡爪所携带的微生物影响较大。研究卤制品的减菌化前处理工艺对其品质的影响，旨在为卤制品的常压灭菌及延长快销酱卤鸡爪的货架期提供参考数据。 关键词：前处理；鸡爪；热烫；减菌；鸡爪的卤制减菌；正交试验

Answer 1

减菌化前处理工艺对卤制品品质影响的研究

(环境与生物工程学院
指导教师:
林建城
闽中有机食品有限公司 指导教师:
方榕辉)

摘要:
研究减菌化前处理工艺对卤制品品质的影响。以新鲜鸡爪为主要原料，
通过单因素试验研究了鸡爪的热烫时间、卤水的煮制时间、鸡爪卤制时间对卤制品的初始菌数的影响，筛选对微生物影响较大的三个因子参与正交试验，得出最佳的减菌化工艺配伍为：鸡爪98℃，热烫30s
、香辛料98℃，煮制9min、鸡爪98℃，卤制10min，减菌效果好，感官得分较高。研究表明调味料中盐度2.76、柠檬酸添加量0.1
g/kg以及生姜添加量20
g/kg对鸡爪所携带的微生物影响较大。研究卤制品的减菌化前处理工艺对其品质的影响，旨在为卤制品的常压灭菌及延长快销酱卤鸡爪的货架期提供参考数据。
关键词：前处理；鸡爪；热烫；减菌；鸡爪的卤制减菌；正交试验
减菌化前处理工艺对卤制品品质影响的研究
Study
on
the
influence
of
pretreatment
process
on
quality
of
bittern
products
(环境与生物工程学院
指导教师:
林建城
Faculty
of
environmental
and
biological
engineering:
Lin
Jiancheng
闽中有机食品有限公司
指导教师:
方榕辉)
The
organic
food
Co.
Ltd.,
tutor:
Fang
Rong
Hui)
摘要:
研究减菌化前处理工艺对卤制品品质的影响。以新鲜鸡爪为主要原料，
通过单因素试验研究了鸡爪的热烫时间、卤水的煮制时间、鸡爪卤制时间对卤制品的初始菌数的影响，筛选对微生物影响较大的三个因子参与正交试验，得出最佳的减菌化工艺配伍为：鸡爪98℃，热烫30s
、香辛料98℃，煮制9min、鸡爪98℃，卤制10min，减菌效果好，感官得分较高。研究表明调味料中盐度2.76、柠檬酸添加量0.1
g/kg以及生姜添加量20
g/kg对鸡爪所携带的微生物影响较大。研究卤制品的减菌化前处理工艺对其品质的影响，旨在为卤制品的常压灭菌及延长快销酱卤鸡爪的货架期提供参考数据。
Abstract:
the
influence
of
pretreatment
technology
on
quality
of
bittern
products
was
studied.
With
fresh
chicken
as
the
main
raw
material,
through
the
influence
of
the
single
factor
experiments
of
chicken
blanching
time,
brine
boiling
time,
chicken
stewed
time
number
of
bacteria
on
the
initial
halogen
products,
screening
of
microbial
effects
of
three
factors
greater
participation
in
the
orthogonal
test,
the
process
of
reducing
the
best
compatibility
of
bacteria:
98
feet
C,
hot
30s,
spice
98
C,
98
C,
9min
cooked
chicken,
stewed
10min,
anti
bacteria
effect,
sensory
score
is
high.
Research
shows
that
the
effects
of
microbial
seasoning
the
salinity
of
2.76,
citric
acid
0.1
g/kg,
adding
20
g/kg
ginger
to
carry
on
the
big
chicken.
To
reduce
the
effects
of
technology
on
the
quality
of
the
treated
bacteria
before
the
study
of
halogen
products,
designed
for
normal
pressure
sterilization
of
halogen
products
and
prolong
the
fast
selling
sauce
chicken
shelf
life
reference
data.
关键词：前处理；鸡爪；热烫；减菌；鸡爪的卤制减菌；正交试验
Key
words:
pretreatment;
chicken;
blanching;
reducing
bacteria;
fungi
stewed
chicken
by
orthogonal
test;

Answer 2

减菌化前处理工艺对卤制品品质影响的研究
Study
on
the
influence
of
pretreatment
process
on
quality
of
bittern
products
(环境与生物工程学院
指导教师:
林建城
Faculty
of
environmental
and
biological
engineering:
Lin
Jiancheng
闽中有机食品有限公司
指导教师:
方榕辉)
The
organic
food
Co.
Ltd.,
tutor:
Fang
Rong
Hui)
摘要:
研究减菌化前处理工艺对卤制品品质的影响。以新鲜鸡爪为主要原料，
通过单因素试验研究了鸡爪的热烫时间、卤水的煮制时间、鸡爪卤制时间对卤制品的初始菌数的影响，筛选对微生物影响较大的三个因子参与正交试验，得出最佳的减菌化工艺配伍为：鸡爪98℃，热烫30s
、香辛料98℃，煮制9min、鸡爪98℃，卤制10min，减菌效果好，感官得分较高。研究表明调味料中盐度2.76、柠檬酸添加量0.1
g/kg以及生姜添加量20
g/kg对鸡爪所携带的微生物影响较大。研究卤制品的减菌化前处理工艺对其品质的影响，旨在为卤制品的常压灭菌及延长快销酱卤鸡爪的货架期提供参考数据。
Abstract:
the
influence
of
pretreatment
technology
on
quality
of
bittern
products
was
studied.
With
fresh
chicken
as
the
main
raw
material,
through
the
influence
of
the
single
factor
experiments
of
chicken
blanching
time,
brine
boiling
time,
chicken
stewed
time
number
of
bacteria
on
the
initial
halogen
products,
screening
of
microbial
effects
of
three
factors
greater
participation
in
the
orthogonal
test,
the
process
of
reducing
the
best
compatibility
of
bacteria:
98
feet
C,
hot
30s,
spice
98
C,
98
C,
9min
cooked
chicken,
stewed
10min,
anti
bacteria
effect,
sensory
score
is
high.
Research
shows
that
the
effects
of
microbial
seasoning
the
salinity
of
2.76,
citric
acid
0.1
g/kg,
adding
20
g/kg
ginger
to
carry
on
the
big
chicken.
To
reduce
the
effects
of
technology
on
the
quality
of
the
treated
bacteria
before
the
study
of
halogen
products,
designed
for
normal
pressure
sterilization
of
halogen
products
and
prolong
the
fast
selling
sauce
chicken
shelf
life
reference
data.
关键词：前处理；鸡爪；热烫；减菌；鸡爪的卤制减菌；正交试验
Key
words:
pretreatment;
chicken;
blanching;
reducing
bacteria;
fungi
stewed
chicken
by
orthogonal
test;