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传统豆酱胀袋原因分析及杀菌技术研究
Analysis on the reasons of expanding bag of Soy-bean Paste and research on the sterilization technology
【摘要】 针对大豆酱胀袋原因进行微生物检测分析,结果表明:大豆酱中的酵母菌是造成大豆酱再发酵、引起大豆酱胀袋的主要原因。利用高压蒸汽灭菌(121℃,20 min)或频率为2450 MHz,功率为40 W的微波加热5 min能够有效杀死酵母菌,防止大豆酱的再发酵,进而防止大酱胀袋。
【Abstract】 According to the reason of bulging bags of soy sauce to analyse and monitor the mcroorganism of soy sauces.The results showed that: the main reason of re-fermentation and bulging bags of soy sauce was the existence of yeast.The yeast could be sterilized effectively by high steam sterilization(121℃,20min) or microwave heating(2450MHZ,40W,5min) and the re-fermentation and bulging bag phenomenon of soy sauce could be prevented as well.
- 【文献出处】 中国调味品 ,China Condiment , 编辑部邮箱 ,2010年02期
- 【分类号】TS264.2
- 【被引频次】8
- 【下载频次】405