基于感官数据的有色醋最佳灭菌工艺研究

Study on the Optimal Sterilization Process of Colored Vinegar Based on Sensory Data

为了比较盘管蒸汽加热灭菌和自动板式换热瞬时灭菌对有色食醋产品感官澄清度和颜色的影响,将有色食醋产品作为研究对象,通过对感官澄清度和颜色定量化检测得出瞬时灭菌对有色食醋的澄清度和颜色控制得更好的结论。

In order to compare the effects of coil steam heating sterilization and automatic plate heat exchange instantaneous sterilization on the sensory clarity and color of colored vinegar products,colored vinegar products were selected as the research object.Through quantitative detection of sensory clarity and color,it was found that instantaneous sterilization had better control over the clarity and color of colored vinegar.