低盐固态酱油灭菌温度对酱油风味及质量影响的研究

Research on the influence of low salt solid sauce's sterilization temperature to sauce flavour and quality

本文针对低盐固态酱油灭菌的温度和时间两个条件进行实验研究。检测菌落总数 ,观察菌落形态 ,并对灭菌后残存的细菌特性进行分析。灭菌温度选择 90℃ ,时间维持 1 0～ 2 0min ,既可达到国标中酱油卫生指标的要求 ,又可在一定程度上防止色度增加 ,减少香气飞散 ,提高低盐固态酱油的风味及质量。

Having experiment on the two conditions of low salt solid sauce.Examining colony lump-sum,observes colonial morphology and makes analysis on the bacterial characteristic after sterilization.The sterilization temperature is 90℃,time holds 10-20min.It is not only reaching the sauce sanitary index of national standard but also preventing colourity from increasing.Decreasing flavour scattering and improving the flavour and quality of low salt solid sauce.