江蓠风味食品杀菌技术的研究

对江蓠风味食品不同的杀菌工艺和方法进行探讨和比较筛选,结果认为,采用加热杀菌,对江蓠风味食品的外观、口感等质量影响较大,应避免采用;常温下化学药物杀菌是江蓠风味食品较为可行的杀菌方法。比较几种化学药物的杀菌效果,认为含氯杀菌剂的杀菌效果好,对产品的外观及质量影响较少。有效氯浓度为150mg/kg的次氯酸钠溶液,调节pH为5.5左右,杀菌10min,可以得到满意的杀菌效果和产品质量。

The bactericidal technologies of flavor food made from Gracilaria were studied and compared in this paper. The result showed that influence on the appe arance and sense of flavor food made from Gracilaria was the biggest by wet heat sterilization, and the technique was improper. The technique of the chemical st erilization at room temperature was proper. Several chemicals were compared with bactericidal effect. The result showed chloric bactericide effect had the best bactericidal effect and had little influence on appearance and sense of flavor f ood made from Gracilaria. The ideal technique was that the chloric concentration 150mg/kg, pH 5.5 and time 10min.