黄豆酱杀菌工艺条件的研究  

Study on sterilizing technology of soy sauce

作　　者：时威[1] 张岩[2] 刘颖[1] 

机构地区：[1]广东海洋大学食品科技学院,湛江5240882 [2]上海海洋大学食品学院,上海201306

出　　处：《食品工程》2011年第1期21-23,56,共4页Food Engineering

摘　　要：对黄豆酱杀菌工艺进了研究,通过试验初步确定杀菌最佳温度80℃～90℃,杀菌时间5min～10min。通过单因素试验和正交试验确定黄豆酱最佳杀菌工艺条件是:水浴灭菌温度90℃,杀菌时间10min。在最佳条件下杀菌率已经达到86.8%,而且灭菌后感官没有明显变化。The Sterilizing technology of soy sauce was studied.By means of Preliminary study ascertain the optimized sterilize temperature was 80 ℃～90 ℃and the optimized sterilize time was 5 min ～10 min.By single factor and orthogo-nal tests,the optimum temperature and the optimum time were determined： bathing temperature at 90 degrees Celsius,sterilize time was 10 min.Under the optimized conditions,the sterilization rate could reach 86.8%,and the Sensory quality does not have apparent change after sterilization.

关 键 词：黄豆酱 杀菌 正交试验 

分 类 号：TS225.13[轻工技术与工程—粮食、油脂及植物蛋白工程]