摘要
应用板框压滤机和硅藻土助滤剂对白酱油进行过滤除菌试验 ,结果表明 ,过滤后酱油体态澄清 ,理化指标无明显变化 ,细菌菌落总数小于 10 0 0 0cfu/mL ;该工艺还有助于节能降耗 。
The experimentation of filtration sterilization of pale soy sauce by plate-and-frametype filter press and filtration mediun(diatomaceous silica)shows that it can remove the mycelidium in the liquid effectively. The processed products have no suspension colloid and transparent in it and they undergo no marked physical or chemical changes. Bacteria colony<10000cfu/mL. The production cycle is also cut down, Moreover, it indicates,this process is energy-saving and causes little spoilage of the products.
出处
《江苏调味副食品》
2004年第3期24-27,共4页
Jiangsu Condiment and Subsidiary Food
关键词
板框压滤机
白酱油
细菌数
硅藻土
过滤除菌
plate-and-frametype filter press
diatomaceous silica
filtration steirilization
soy sauce
