酿造生酱油的加热灭菌

Heating sterilization in raw soy sauce brewing

生酱油中的致病菌是加热灭菌的重点,经过加热破坏其产生的酶,以免它分解氨基酸而降低酱油质量,生酱油的加热方法主要有直火加热和蒸气加热法2大类。阐明了微生物死亡动力学,包括理论灭菌的时间和温度对杂菌死亡速率的影响;论述了含盐量及pH值对灭菌效果的影响。

The key point in heating sterilization was to kill pathogens by destroying the enzymes produced by pathogens through heat treatment, which prevented the break down of amino acid from reducing the quality of soy sauce quality. The heating methods of raw soy sauce mainly consisted of direct-fire heating and steam heating. The death dynamics of microbe, including the influence of theoretical sterilization time and temperature on the death rate of undesired bacteria, was introduced; the impact of salt content and pH on the sterilization effect were also discussed.