[1]杨新,卢红梅,白成松,等.赤水晒醋中污染杂菌的防治[J].中国调味品,2018,(7):102-109.[doi:10.3969/j.issn.1000-9973.2018.07.022]
　YANG Xin,LU Hong-mei,et al.Prevention and Control of Contaminated Bacteria in Chishui Sun Vinegar[J].CHINA CONDIMENT,2018,(7):102-109.[doi:10.3969/j.issn.1000-9973.2018.07.022]
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赤水晒醋中污染杂菌的防治()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2018年7期
页码:
102-109
栏目:
出版日期:
2018-07-01

文章信息/Info

Title:
Prevention and Control of Contaminated Bacteria in Chishui Sun Vinegar
文章编号:
1000-9973(2018)07-0102-08
作者:
杨新1; 2; 卢红梅1; 2; 白成松1; 2; 杨华连1; 2; 陈莉1; 2*
贵州大学 酿酒与食品工程学院,贵阳 550025;2. 贵州大学 贵州省发酵工程与生物制药重点实验室,贵阳 550025)
Author(s):
YANG Xin1;  2;  LU Hong-mei1;  2;  BAI Cheng-song1;  2;  YANG Hua-lian1;  2;  CHEN Li1;  2*
(1.School of Liquor-making and Food Engineering, Guizhou University, Guiyang 550025, China; 2. Key Lab of Fermentation Engineering and Biological Pharmacy in Guizhou Province, Guizhou University, Guiyang 550025, China)
关键词:
赤水晒醋; 污染杂菌; 防腐剂; 防治
Keywords:
Chishui sun vinegar;  contaminated bacteria;  preservatives;  prevention and control
分类号:
TS264.22
DOI:
10.3969/j.issn.1000-9973.2018.07.022
文献标志码:
A
摘要:
以赤水晒醋中分离得到的5株污染杂菌及变质赤水晒醋为研究对象，研究不同的杀菌温度和时间、添加不同的防腐剂对5株污染杂菌的影响，以及不同温度和时间对变质赤水晒醋的影响。结果表明：5种防腐剂（苯甲酸钠、山梨酸钾、尼泊金乙酯、丙酸钙和尼泊金丙酯）对5株污染杂菌的抑菌率不一样，其中苯甲酸钠对这5株污染杂菌的抑菌率是最好的。温度越高、时间越长，对食醋中微生物的杀菌效果越好，两次杀菌比单次杀菌效果好，但是，杀菌高温度过高（超过95 ℃）、时间过长和两次杀菌，会导致食醋的风味发生改变，如食醋变得焦糊香或糊味、酸味很低等。综合考虑得出：95 ℃杀菌30 min是比较好的方案，杀菌率达到了96.57%。
Abstract:
Take the five strains of contaminated bacteria isolated from Chishui sun vinegar and the metamorphic Chishui sun vinegar as the research object, research the effects of different sterilization temperatures and time, add ing different preservatives on the five strains of contaminated bacteria, and the effects of different temperatures and time on the metamorphic Chishui sun vinegar. The results show that the antibacterial rates of five kinds of preservatives (sodium benzoate, potassium sorbate, ethylparaben, calcium propionate and propylparaben) on five strains of contaminated bacteria are different, in which the antibacterial effect of sodium benzoate on the five strains of contaminated bacteria is the best. The higher the temperature, the longer the time, the better the antibacteria l effect on microorganisms in vinegar, the twice sterilization effect is better than the single sterilization effect, but the ultra-high sterilization temperature (over 95 ℃), the super-long sterilization time and the twice sterilization can lead to the change of vinegar’s flavor, such as the vinegar become s burnt or the burnt flavor and sourness is very low. It is concluded after comprehensive consideration that sterilizing for 30 min at 95 ℃ is a better program, the sterilization rate can reach 96.57%

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更新日期/Last Update: 2018-08-08