酿造酱油热力杀菌规程研究
作者:
作者单位:

1.中国检验检疫科学研究院,北京 100176;2.丽水学院,浙江 丽水 323020

作者简介:

王铁龙 男 高级工程师 研究方向为食品安全、HACCP体系、食品热加工 E-mail:36924431@qq.com

通讯作者:

刁钢 男 副教授 研究方向农林经济及食品安全管理 E-mail:diaogang82@sina.com

中图分类号:

R155

基金项目:

河北省重点研发项目(20327113D,21327117D)


Thermal scheduled process of brewed soy sauce
Author:
Affiliation:

1.Chinese Academy of Inspection and Quarantine, Beijing 100176, China;2.Lishui University, Zhejiang Lishui 323020, China

Fund Project:

  • 摘要
  • |
  • 图/表
  • |
  • 访问统计
  • |
  • 参考文献
  • |
  • 相似文献
  • |
  • 引证文献
  • |
  • 资源附件
  • |
  • 文章评论
    摘要:

    目的 研究酿造酱油杀菌条件并对其进行验证,最终得出酿造酱油的杀菌规程。方法 测定金黄色葡萄球菌增菌稀释后,在80 ℃、85 ℃、90 ℃加热条件下,对残留活菌进行计数,计算出D值、Z值和F值,再通过直接对酿造酱油产品进行热穿透实验,最终得出合理的杀菌规程。结果 杀菌规程为:D80 ℃=6.13 min,r2=0.909 4;D85 ℃=4.78 min,r2=0.901 0;D90 ℃=1.53 min,r2=0.680 2;Z值为16.6 ℃;F80 ℃=36.78 min;F85 ℃=28.68 min;F90 ℃=9.18 min。通过理论计算得出最佳杀菌温度和时间为90 ℃,9.18 min;经过实际加工过程验证,确定出最终的杀菌规程为:36 min-4 min/90 ℃。结论 细菌致死是一个累积的过程,是产生理论与实际差异的最主要因素,因此在实际应用过程中,除了理论计算,验证工作更为重要。

    Abstract:

    Objective To study and verify the sterilization conditions of brewed soy sauce, and finally obtain the sterilization procedures for brewed soy sauce.Methods After determinating of diluted Staphylococcus aureus, the remaining viable bacteria was counted after 80 ℃, 85 ℃, 90 ℃ treatment. And the D, Z and F value were calculated. After directly conducting heat penetration experiments on brewed soy sauce products, a reasonable sterilization procedure was finally obtained.Results The sterilization procedure was: D80 ℃=6.13 min, r2=0.909 4; D85 ℃=4.78 min, r2=0.901 0; D90 ℃=1.53 min, r2=0.680 2; Z=16.6 ℃; F80 ℃=36.78 min;F85 ℃=28.68 min; F90 ℃=9.18 min. After the theoretical calculation when the reference was 90 ℃, the best sterilization temperature and time were 90 ℃, 9.18 min. After verification of actual processing process, it was determined that the final sterilization procedure was: 36 min-4 min/90 ℃.Conclusion The main factor leading to the difference between theoretical calculation and actual processing process is that sterilization is a cumulative process, so in addition to theoretical calculations, verification is also particularly important in the actual application process.

    参考文献
    相似文献
    引证文献
引用本文

王铁龙,许凌云,刁钢.酿造酱油热力杀菌规程研究[J].中国食品卫生杂志,2023,35(1):15-19.

复制
分享
文章指标
  • 点击次数:
  • 下载次数:
  • HTML阅读次数:
  • 引用次数:
历史
  • 收稿日期:2021-12-31
  • 最后修改日期:
  • 录用日期:
  • 在线发布日期: 2023-03-07
  • 出版日期:
《中国食品卫生杂志》邮寄地址与联系方式变更通知
关闭