袋装酱类保鲜防胀包的探讨  

Techniques on fresh keeping and prevention of package expansion for bag-package sauce

作　　者：林祖申 

机构地区：[1]原上海酿造科学研究所,上海200237

出　　处：《中国酿造》2006年第12期39-41,共3页China Brewing

摘　　要：对袋装酱类在每年5￣9月份保质期内出现微生物繁殖而胀包的现象,分析了产生的原因,通过试验选择山梨酸钾和复合防腐剂,采用80℃以上加热灭菌和热包装等方法,解决了胀包问题。Usually, the package expansion of bag-package sauce occurs from May to September every year within quality guarantee duration by microorganism growth. The reasons caused this phenomenon was analyzed and the solutions were studied by experiments. It was indicated that package expansion was eliminated by the addition of potassium sorbate and compound preservative, sterilization above 80 ℃, hot packaging and so on.

关 键 词：袋包装 胀包 防腐杀菌 热包装 

分 类 号：TS201.3[轻工技术与工程—食品科学]