| The microwave sterilization of food means that dealing food material with the electromagnetic wave of 300MHz to 30GHz to kill the microbe in the food. In this paper, Microwave sterilization and fresh-keeping were studied to make preparations for the shopping of emulsified honey.In this paper, the physical and chemical characteristics and the technology of microwave sterilization and fresh-keeping of emulsified honey were studied including the number of microbe , the content of reducing sugar, the texture parameters, the content of amylase and so on. The best technology is as that: the sterilization temperature of 65℃, the sterilization time of 45s, the sterilization power of 550w,the sterilization dosage of 350g.The effect of the microwave sterilization is better as the microbe is killed mostly, the reducing sugar lost by 3.88%, the amylase is reduced by 5.50%.In the research of fresh-keeping of sterilized emulsified honey, the effect of different storing temperature and time to the quality were studied. And then confirmed the best storing temperature and time after checking the change of consistency and plasticity and other index.The best fresh-keeping technology are as followed: storing temperature of 25℃ and storing time of100d. In this condition the physical properties changed slightly and the reducing sugar lost by 7% and the content of amylase was reduced by 5.50% and has a good flavor.The software of MATLAB was used to deal with the data of the number of microbe and established the corresponding Gompertz model under different storing temperature and time. The result are wished to be a effective tool to forecast the shelf life of emulsified honey and to be a kind of reference to ensure the security of emulsified honey. Two kind of forecasting model with a high notability were received as followed: storing temperature of 4°C is y=1.3128exp[-exp(1.3771-0.1196t)];storing temperature of 25℃ is y=1.3141exp[-exp(1.0471-0.1425t)].
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