目的 为了延长酸汤子的货架期，提高贮藏期的商品品质，探讨微波和蒸汽2种杀菌处理方式对酸汤子的保鲜效果。方法 对不同杀菌方式处理过的酸汤子和对照样品在贮藏期间的微生物指标(菌落总数、大肠菌群、沙门氏菌和金黄葡萄色球菌的计数)、理化指标(pH值、总酸度)和感官品质(香气、均匀度、酸度)的变化进行测定和分析。结果 样品在25 ℃下，空白对照组贮藏6 d时菌落总数超标，总酸度值从1.85 g/kg升至6.88 g/kg;蒸汽杀菌组和微波杀菌组贮藏10 d时菌落总数超标，总酸度值由1.85 g/kg分别升至5.96和5.75 g/kg;对比空白对照组，蒸汽与微波杀菌组可分别延长酸汤子保鲜期2~3 d和4~5 d;微波处理优于蒸汽处理，可更有效地控制微生物生长。结论 蒸汽杀菌和微波杀菌对酸汤子具有比较明显的保鲜作用，能够有效延长其保鲜期，同时为探究适合的酸汤子杀菌方式提供一定的参考价值。

The work aims to study the effects of microwave and steam sterilization treatment on the preservation of Suantangzi dough, to prolong the shelf life of Suantangzi dough and improve the quality of goods during storage. The changes of microbiological index (total number of colonies, coliform, Salmonella and staphylococcus aureus), physicochemical index (pH value, total acidity) and sensory quality (aroma, uniformity and acidity) of Suantangzi dough treated with different sterilization methods and control samples during storage were determined and analyzed. When the samples were stored at 25 ℃ for 6 days, the total number of colonies exceeded the standard and the total acidity increased from 1.85 g/kg to 6.88 g/kg. After 10 days of storage, the total number of colonies in the steam sterilization group and the microwave sterilization group exceeded the standard, and the total acidity increased from 1.85 g/kg to 5.96 and 5.75 g/kg, respectively. Compared with the blank control group, the steam sterilization group and the microwave sterilization group could prolong the fresh life of Suantangzi dough for 2-3 days and 4-5 days, respectively. Microwave treatment was superior to steam treatment, which could control microbial growth more effectively. In conclusion, steam sterilization and microwave sterilization have obvious fresh-keeping effect on sour soup, and can effectively prolong its fresh-keeping period, and provide some reference value for exploring suitable sterilization methods of Suantangzi dough.