复合调味品的灭菌工艺及保质期确定  

Determination of the sterilization process and shelf life of compound condiment

作　　者：宋钢[1] 

机构地区：[1]北京圣伦食品有限公司,北京101401

出　　处：《中国酿造》2013年第2期124-128,共5页China Brewing

摘　　要：复合调味品在研发阶段就必须充分考虑到该产品的保质期要求。选择适当的杀菌及灌装方式,确保产品质量在保质期内的基本一致。文中针对目前业内复合调味品产品质量控制上存在的主要问题,详细分析了复合调味品生产中灭菌工艺的选择,以及产品的保质期认定方法。The shelf life requirements of compound condiment product must be fully taken into account in the R ＆ D stage. The proper sterilization and filling style are selected to ensure the quality of products stable within the shelf life. The main problems of product quality control of compound condiment were focused, the selection of sterilization during compound condiment production were detail analysed. The identified methods of shelf life of the products were also discussed.

关 键 词：复合调味品 关键点控制 灭菌 保质期 

分 类 号：TS264.2[轻工技术与工程—发酵工程]