摘要
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.
出处
《中国调味品》
CAS
北大核心
2002年第7期13-15,17,共4页
China Condiment
关键词
风味
质量
低盐固态酱油
灭菌温度
灭菌时间
菌落总数
low salt solid sauce
sterilization temperature
sterilization time
colony lump-sum.