酱油熟料的微波加压灭菌研究  

Sterilization of ripe material by microwave pressing in soy sauce brewing

作　　者：王卫国[1] 王芳[1] 李玉薇[1] 张飞[1] 计巧灵[1] 

机构地区：[1]新疆大学生命科学与技术学院,新疆乌鲁木齐830046

出　　处：《中国酿造》2011年第1期26-27,共2页China Brewing

基　　金：乌鲁木齐市种子基金(K08141020)

摘　　要：采用微波加压灭菌酿造酱油熟料的技术方法是可行的,它具有时间短、灭菌效率高、微波功率和灭菌时间容易精确控制的优点,更容易在实现酱油孰料的完全灭菌的同时,最大限度地提高酱油孰料的消化率。Sterilization of ripe materiel by microwave pressing in soy sauce brewing was feasible. It has advantages of short time, high efficiency and easy control on microwave power and sterilization time. The digestive rates of ripe materiel in soy sauce brewing could be easily improved, and sterilized completely with microwave pressing, as well.

关 键 词：酱油孰料 微波加压灭菌 微生物致死率 消化率 

分 类 号：TS264.2[轻工技术与工程—发酵工程]