摘要
对袋装酱类在每年5￣9月份保质期内出现微生物繁殖而胀包的现象,分析了产生的原因,通过试验选择山梨酸钾和复合防腐剂,采用80℃以上加热灭菌和热包装等方法,解决了胀包问题。
Usually, the package expansion of bag-package sauce occurs from May to September every year within quality guarantee duration by microorganism growth. The reasons caused this phenomenon was analyzed and the solutions were studied by experiments. It was indicated that package expansion was eliminated by the addition of potassium sorbate and compound preservative, sterilization above 80 ℃, hot packaging and so on.
出处
《中国酿造》
CAS
北大核心
2006年第12期39-41,共3页
China Brewing
关键词
袋包装
胀包
防腐杀菌
热包装
bag package
package expansion
antisepsis and sterilization
hot packaging
