| 冷杀菌技术在酱油生产中的应用 |
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| 引用本文： | 李昌文. 冷杀菌技术在酱油生产中的应用[J]. 中国调味品, 2012, 37(1): 14-16 |
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| 作者姓名： | 李昌文 |
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| 作者单位： | 郑州轻工业学院食品与生物工程学院,郑州,450002 |
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| 摘 要： | 酱油杀菌一般采用热杀菌工艺,但热杀菌具有容易导致热敏性营养物质破坏、颜色褐变,风味物质损失、有害副产物增多、容易二次污染等缺点。冷杀菌是一项新型杀菌技术,冷杀菌技术有高压静电场杀菌、超声波杀菌、微波杀菌、辐照杀菌、超高压杀菌等方法。文章叙述了高压静电场杀菌、超声波杀菌、微波杀菌、辐照杀菌、超高压杀菌对酱油杀菌的机理和研究应用现状。采用冷杀菌技术可以安全有效杀灭酱油中的污染菌,还能有效提高酱油的产品质量。
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| 关 键 词： | 酱油 杀菌 原理 |
The application of non-thermal sterilization technologies in sauce |
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| LI Chang-wen. The application of non-thermal sterilization technologies in sauce[J]. China Condiment, 2012, 37(1): 14-16 |
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| Authors: | LI Chang-wen |
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| Affiliation: | LI Chang-wen(Food and Bioengineering Department,Zhengzhou University of Light Industry,Zhengzhou 450002,China) |
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| Abstract: | Heat sterilization has been used in sauce for years,which affect the nutrition,color and flavor,it also bring harm and secondary pollution.Non-thermal sterilization technologies include high voltage electrostatic field(HVEF),ultrasonic wave technology,microwave technology,radiation technology,ultra high pressure technology.The principle and application of non-thermal sterilization technologies in sauce were summarized in this article.These non-thermal sterilization technologies could kill the bacterium in the soy sauce safely and effectively.Besides,they could improve the quality of sauce. |
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| Keywords: | sauce sterilization principle |
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