摘要
Pasteurism(巴斯德)灭菌法虽然是一种世界性的传统食品灭菌法,但是该法存在燃料耗量大、细菌复活率高、灭菌效果差以及环境污染等问题。为了解决这些问题,本文以酱油和黄酒为例,采用了微波灭菌这种新方法。通过试验和研究,检验结果表明:黄酒样品封口,经微波辐射升温达到65℃,并保温15s后取出:而食用酱油,鉴于它存有耐热和抗辐射性的细菌芽孢,故采用37℃适温催芽,24h后再经70℃强力灭菌。经检验即可达到部颁卫生标准。
As a traditional germicidal methord for food over the world, pasteurization has shown several defects in its heavy comsumption in fuel, high bacteria revival rate and the possibility of causing environmental pollution, etc. Therefore, a new method by means of microwave to kill bacteria is introduced here, and several pleasing experimental results have been reached: Heat a sample of millet wine to 65℃ and keep that temperature for 15 seconds by micvowave radiation. Germinate the bacteria in another sample of soy at 37℃ and then killing them at 70℃ 24 hours later. It has been found that both of the samples satisfy the national stardard in guality.
出处
《浙江师大学报（自然科学版）》
1992年第3期65-68,共4页
Journal of Zhejiang Normal University(Natoral Sciences)
关键词
微波灭菌法
巴斯德法
食品
灭菌法
Microwave killing method
pasteurization
heating effect
unheating effect
the characteristic to get something through
