[1]高晓娟,王君高,刘凤红.酱油胀罐的原因分析及解决方案的探讨[J].中国调味品,2019,(11):120-122.
 The investigation and solution of causing the soy sauce swelling[J].CHINA CONDIMENT,2019,(11):120-122.
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酱油胀罐的原因分析及解决方案的探讨()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年11期
页码:
120-122
栏目:
出版日期:
2019-11-20

文章信息/Info

Title:
The investigation and solution of causing the soy sauce swelling
作者:
高晓娟王君高刘凤红
文献标志码:
A
摘要:
该实验通过对问题酱油的化学成分分析、培养基微生物筛选、防腐剂添加、灭菌温度控制等四方面进行研究。实验结果显示:问题酱油的酸度、含盐量均在国标范围内,证明该产气微生物不产酸,适合生长于高盐、酸性环境;通过革兰氏染色发现产气微生物属于革兰氏阳性菌,可在马铃薯培养基上生长;添加食用酒精虽对产气微生物的抑制作用不明显,但对其它微生物有很好的抑制效果;添加适量食用酒精和苯甲酸钠对抑菌效果有协同效应,通过此方法可解决酱油胀罐现象,同时减少了苯甲酸钠的添加量;该产气微生物不耐高温,80℃以上的灭菌温度就可以达到很好的灭菌效果。
Abstract:
In this study, researched through four areas, the chemical composition analysis of the problem sauce, medium microbial screened, preservatives added, sterilization temperature controlled. The experimental results showed, the salt amount and acidity of the problem soy sauce all in GB range, proved that the gas producing microorganisms do not produce acid and suitable for growing in high salt, acid environment; by Gram staining found the gas producing microorganism belonging to the Gram-positive bacteria, and they can be grown in potato medium; added consumption of alcohol had a great inhibitory effect of microorganisms except the gas production microorganisms; added the right amount of edible alcohol and sodium benzoate have synergistic effect on inhibition effect, through this method can solve the soy sauce swell, while reducing the amount of sodium benzoate added; the gas production microorganisms were not resistant to high temperature, 80 ℃ sterilization temperature can achieve very good disinfection effect.
更新日期/Last Update: 2020-07-30