酿造酱油热力杀菌规程研究

Thermal scheduled process of brewed soy sauce

目的研究酿造酱油杀菌条件并对其进行验证,最终得出酿造酱油的杀菌规程。方法测定金黄色葡萄球菌增菌稀释后,在80℃、85℃、90℃加热条件下,对残留活菌进行计数,计算出D值、Z值和F值,再通过直接对酿造酱油产品进行热穿透实验,最终得出合理的杀菌规程。结果杀菌规程为:D_(80℃)=6.13 min,r^(2)=0.9094;D_(85℃)=4.78 min,r^(2)=0.9010;D_(90℃)=1.53 min,r^(2)=0.6802;Z值为16.6℃;F_(80℃)=36.78 min;F_(85℃)=28.68 min;F_(90℃)=9.18 min。通过理论计算得出最佳杀菌温度和时间为90℃,9.18 min;经过实际加工过程验证,确定出最终的杀菌规程为:36 min-4 min/90℃。结论细菌致死是一个累积的过程,是产生理论与实际差异的最主要因素,因此在实际应用过程中,除了理论计算,验证工作更为重要。

Objective To study and verify the sterilization conditions of brewed soy sauce,and finally obtain the sterilization procedures for brewed soy sauce.Methods After determinating of diluted Staphylococcus aureus,the remaining viable bacteria was counted after 80℃,85℃,90℃treatment.And the D,Z and F value were calculated.After directly conducting heat penetration experiments on brewed soy sauce products,a reasonable sterilization procedure was finally obtained.Results The sterilization procedure was:D_(80℃)=6.13 min,r^(2)=0.9094;D_(85℃)=4.78 min,r^(2)=0.9010;D_(90℃)=1.53 min,r^(2)=0.6802;Z=16.6℃;F_(80℃)=36.78 min;F_(85℃)=28.68 min;F_(90℃)=9.18 min.After the theoretical calculation when the reference was 90℃,the best sterilization temperature and time were 90℃,9.18 min.After verification of actual processing process,it was determined that the final sterilization procedure was:36 min-4 min/90℃.Conclusion The main factor leading to the difference between theoretical calculation and actual processing process is that sterilization is a cumulative process,so in addition to theoretical calculations,verification is also particularly important in the actual application process.