摘要
酿造酱油中的产膜性霉菌、酵母菌和产气细菌是酱油生霉变质的主要原因,利用微波能够杀灭酱油中的这些微生物。该文在37℃实验温度条件下,微波输出功率720W,样品厚度20㎝,加热时间4min,对袋装酱油进行杀菌处理后,放置144h,抑菌率可达100%。有效地防止了酱油在贮存、销售过程中的产膜、生霉等现象,同时对酱油质量没有影响。
Spoilage of soy sauce is mainly caused by moulds, yeasts and bacteria, which can be sterilized with microwave. In this paper, soy sauce in bag was sterilized with microwave at 37℃ for 4 min, with microwave output power as 720 W, sample thickness as 20 cm, and then the samples were kept for 144 h, bacteriostasis rate was up to 100%. Microwave is a good way to control soy sauce quality during the storage and distribution without any negative effect on its quality.
出处
《中国酿造》
CAS
北大核心
2004年第4期11-12,共2页
China Brewing
关键词
酱油
微波
抑菌率
soy sauce
microwave
bacteriostasis rate
