| 固态发酵调味品保鲜储存的研究 |
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| 引用本文： | 李幼筠. 固态发酵调味品保鲜储存的研究[J]. 江苏调味副食品, 2004, 21(2): 1-3 |
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| 作者姓名： | 李幼筠 |
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| 作者单位： | 成都市调味品研究所,成都,610017 |
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| 摘 要： | 分析了活性微生物、气候条件等因素，使腐乳、豆豉、豆酱等固态发酵调味品产生胖袋、变质的机理，提出使用防腐剂的同时配合巴氏灭菌、真空包装等全方位保鲜措施，建立加速销售的“保鲜”新理念。
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| 关 键 词： | 发酵调味品 保鲜 储存 |
| 文章编号： | 1006-8481(2004)02-0001-03 |
| 修稿时间： | 2004-01-27 |
Study on the freshly-preserved solid fermented condiment |
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| LI You jun. Study on the freshly-preserved solid fermented condiment[J]. Jiangsu Condiment and Subsidiary Food, 2004, 21(2): 1-3 |
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| Authors: | LI You jun |
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| Affiliation: | Condiment Research Institute Chendu 610017 |
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| Abstract: | Active microorganism, weather conditions and other elements create the bag buckling and deterioration mechanism on the solid fermented condiments like fermented bear curd, fermented soy beans and soybean paste. This article points out the new concept of promotion for preservation. Preserving measures including pasteurization and vacuum packing should be used together with antiseptic to achieve this goal. |
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| Keywords: | fermented condiment fresh preservation store |
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