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新型全程不需热力杀菌的辣酱生产工艺探讨

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摘要 介绍了一种细度为50目的辣酱产品的生产工艺流程,产品pH值为3. 4~3. 6,盐度为13%~14%,可溶性固形物为34%~36%,生产用水经过紫外杀菌器处理,配合山梨酸钾和亚硫酸氢钠两种防腐剂,生产出全程不需热力杀菌的调味辣酱产品,目前该技术已投入实际生产。
作者 李康
出处 《山西农经》 2019年第18期108-109,共2页 Shanxi Agricultural Economy
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