摘要
本文对未加防腐剂的袋装酱油、大酱做了不同剂量的6 0 Co -γ灭菌研究结果发现 ,酱油经4KGy灭菌处理后 ,其细菌总数和大肠杆菌数达到国家标准 ;大酱经 2KGy处理后 ,其大肠杆菌数也达到国家标准 ,六个月观察结果 ,处理后的酱油、大酱无胀袋现象发生。由于这类产品是密封包装 ,杜绝了二次染菌的可能。再加上辐照技术的生产能力大 ,又可在包装后进行 ,所以说利用6 0 Co -γ射线杀菌生产系列无防腐剂副食品是可行的。
The paper studied the bag soy sauce and sufu being sterilized by different dosage 60Co which not added antiseptic agent,and the result showed that after sterilizing with 4KGy,the soy sauce's bacterial number and colon bacillus amount attained the nation standard,and so did colon bacillus.amount of sufu with 2KGy handling.Both soy sauce and sufu had no bag swelling behavior under 15-27℃ for 6 month because of the production being sealed package from second air pollution.Moreover,radiation is of higher production efficiency,which can be treated directly after bagging.It's feasible to sterilize with 60Co and produce a series of non-staple food without antiseptic agent.
出处
《中国调味品》
CAS
北大核心
2003年第3期20-21,共2页
China Condiment
