| 酱油保鲜技术的最新研究进展及展望 |
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| 引用本文： | 王蕊.酱油保鲜技术的最新研究进展及展望[J].中国调味品,2005(6):4-6,20. |
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| 作者姓名： | 王蕊 |
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| 作者单位： | 江苏食品职业技术学院,江苏,淮安,223003 |
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| 摘 要： | 随着人们生活水平的提高，对食品质量的要求也在不断提高，酱油是人们日常食用的调味品，其食用者面广量大，这就对其质量，尤其安全性提出了更高的要求。主要综述酱油最新的物理及生物保鲜技术——超声波、紫外线、辐照、Nisin等的研究进展情况，以供酱油生产企业参考。
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| 关 键 词： | 酱油 超声波 紫外线 辐照 Nisin 保鲜技术 |
| 文章编号： | 1000-9973(2005)06-0004-03 |
The latest developments and expectation of preserve technology on soy |
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| WANG Rui.The latest developments and expectation of preserve technology on soy[J].China Condiment,2005(6):4-6,20. |
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| Authors: | WANG Rui |
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| Abstract: | The people desire food quality improving along with standard of living improving. The soy is the flavoring of people edible everyday, and there are large numbers of edible people. Therefore, the people desire improving on the soy quality (especially on the soy safety). In the paper the latest physical and biologic preserve technology(including ultrasonic, ultraviolet radiation , radiation and nisin etc.) of the soy are summarized in order to producing enterprise of the soy reference. |
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| Keywords: | soy ultrasonic ultraviolet radiation radiation nisin preserve technology |
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