摘要
对食醋发粘劣变现象产生的原因进行了分析。通过培养检测技术,得出导致发粘产气现象的微生物为芽孢菌;同时创新应用超高温瞬时灭菌技术对食醋进行灭菌处理,对灭菌条件进行了优化,得出优化的灭菌条件为145℃,6s,从而较好地解决了由微生物引起的食醋发粘劣变现象。
The reasons of vinegar pastiness and deterioration phenomenon are analyzed. Through the cultivation of detection technology; the microbial strain bacillus that causes such phenomenon is obtained. The UHT sterilization technique is innovated and applied for sterilization treatment of vinegar and the sterilization conditions are optimized, the optimum conditions are obtained as 145 ℃, 6 s, thus better resolve the pastiness and deterioration phenomenon of vinegar caused by microbe.
出处
《中国调味品》
CAS
北大核心
2016年第6期117-120,共4页
China Condiment
