摘要
用紫外线对酱油的杀菌处理研究表明,照射剂量48000μw.s/cm2、酱油厚度0.5mm、照射距离30cm、杀菌温度20℃时,可使菌落总数降低85%,大肠菌群数降低98%;对可溶性无盐固形物、全氮、氨基态氮以及谷氨酸等理化、营养指标无任何破坏作用,经紫外线照射后的酱油在20℃条件下保存6个月,菌落总数为2.8×104cfu/mL,大肠菌群小于30cfu/100mL,符合我国即食酱油的卫生要求,感官指标良好。
Applied with ultraviolet sterilization in sauce, with 48000μw.s/cm^2 dose, 0.5mm thick, 30cm far ,20℃, the total bacterium blot number decreased 85%,the E.Coli. cluster number decreased 98%; Phyisical and chemical indexes,and nutrient indexes,such as the soluble solid material ,total nitrogen, amino nitrogen and the glutamic acid showed no damage sign. After ultraviolet radialization ,the sauce could be conserved for 6 months when it was 20℃. The bacterium blot number was 2.8×10~4cfu/mL, and the E.Coli. cluster number was less than 30, that is edible according to the national standard, and the sense qualities were also good.
出处
《中国调味品》
CAS
北大核心
2004年第5期25-28,共4页
China Condiment
关键词
紫外线杀菌
即食酱油
应用研究
ultraviolet sterilization
fast sauce
applied research
