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中文摘要：
大根萝卜特有的风味在高温下很容易改变或消失，因此为了保持这种特有的芳香气味，在大根泥的速冻加工前处理中不易进行热烫处理。作者以生冻大根泥的加Z-工艺为基础，应用臭氧水与超声波协同处理代替原有的次氯酸钠溶液杀菌方法使微生物得到更好的控制，同时使速冻产品的颜色、风味等品质得到了更好的保持。
英文摘要：
At high temperature, the special flavor of Raw Radish is easy to disappear or change. For this, no blanching was adopted in the pretreatment process. In this manuscript, the combination of ozone water and ultrasonic treatment instead of NaCIO treatment were studied before the deep-freeze process in order to better control microorganisms of the product. In addition, the quality of the product, such as color and flavor, would be better maintained by under the new sterilization method.
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