桶装酱油胀桶的原因分析及防范对策

The analysis and prevention of barrel-swelling problem in barrel packed soy sauce

从生物原因、化学原因和物理原因三个方面分析研究了石家庄市珍极酿造集团“万珍牌”5加仑桶装酱油的胀桶现象。结果表明低温灌装酱油时混入的空气在贮存时发生热胀,引起了胀桶。灌装前对酱油进行温度提升或真空脱气处理可以有效避免贮存期的胀桶现象出现。

The barrel-swelling problem occurred in 5-gallon barrel packed soy sauce produced by Zhenji brewing group Co.Ltd. was analyzed in three aspects concerning microbiological,chemical and physical factors, resuls showed that the cold air incorporated in the filling process caused the swelling of the packing barrel when the storage temperature rise. If the soy sauce is heated or is vaccumized before filling, the problem of barrel-swelling could be prevented efficiently.