摘要
随着人们生活水平的提高,对食品质量的要求也在不断提高,酱油是人们日常食用的调味品,其食用者面广量大,这就对其质量,尤其安全性提出了更高的要求。主要综述酱油最新的物理及生物保鲜技术———超声波、紫外线、辐照、Nisin等的研究进展情况,以供酱油生产企业参考。
The people desire food quality improving along with standard of living improving. The soy is the flavoring of people edible everyday, and there are large numbers of edible people. Therefore, the people desire improving on the soy quality (especially on the soy safety). In the paper the latest physical and biologic preserve technology(including ultrasonic, ultraviolet radiation , radiation and nisin etc.) of the soy are summarized in order to producing enterprise of the soy reference.
出处
《中国调味品》
CAS
北大核心
2005年第6期4-6,20,共4页
China Condiment
关键词
酱油
超声波
紫外线
辐照
NISIN
保鲜技术
soy
ultrasonic
ultraviolet radiation
radiation
nisin
preserve technology
