頁籤選單縮合
題名 | 熱販賣低酸性罐頭食品腐敗微生物之特性與防治=Characteristics and Prevention of the Microbial Spoilage of Low Acid Canned Foods in Hot Vending Machines |
---|---|
作者姓名(中文) | 鄭大青; 陳惠玲; 黃錦城; 蔡維鐘; | 書刊名 | 食品科學 |
卷期 | 24:5 1997.10[民86.10] |
頁次 | 頁559-568 |
分類號 | 463.9 |
關鍵詞 | 平酸腐敗; 高溫產孢菌; 絕對嫌氣; 耐熱性; Flat sour spoilage; Thermophilic spore-forming bacteria; Obligate anaerobe; Heat resistance; |
語文 | 中文(Chinese) |
中文摘要 | 咖啡牛奶、花生仁湯與八寶粥等罐頭食品在熱販賣機保溫後常會發生腐敗,其特性為罐頭外觀正常、真空度降低;開罐後,湯液均呈混濁、結塊,由於代謝產物為醋酸,故 pH 值下降。經分離腐敗微生物為高溫、絕對嫌氣之產孢桿菌,此腐敗菌在磷酸緩衝溶液的孢子耐熱性D121C為21.2min,z 值為12℃,主要污染源為砂糖。本研究提出三種防治方法(一)添加蔗糖酯(P-1670)500ppm,(二)糖液先經02μm的微過濾,或(三)糖液先經超高溫短時間加熱(UHT)140℃,4 min。經以上處理後,再配合121℃,30 min殺菌,可避免腐敗情形之發生。 |
英文摘要 | The characteristics of three spoiled low acid canned foods which included milked coffee, peanut soup and mixed congee that were collected from hot vending machines in Taiwan were investigated. These spoiled cans had low vacuum, but did not show difference i軹轉鉌邈蹤て@佬汌寋瞃疿@邅澍鴀鞂疿@蹤�@ぴ碄駔�X@?@嚍崹汌邅澍�岊韍醬岓@�糐@魶@駗汌馯瘏篟骳睖@痼@藐抌痄@藐疿@佬汌糈痭娷恀@祴む睩餂蹤祔湨邅澍祔睕鎔岓@醬@駿駗怀筊閛眧痄X@畹寋恲駔@蹤薹鬿黨籬@蹤�@糈碇佖枌骱砵哃鬿�@鐃や怀祓焮@佬汌�bdb�@蹤�@嚵嚍崹戺@痼@駗汌糈碇戺@砵@閛碔閛鎔汌爛昍怀@醡韍@dbd@祴軹蹤�@beD�X@韍糈岊骳壖幄@串恲裰邅澍緺糈岊駔�@魶@騫@駗汌睌砵@ぞ耩汌痼@ぺ塯蹣砵鎔砨軹蟯駔裰駗汌扰鉌馜硱塯@佺@馯抇忳踔駗汌糈痭娷恀X@駗韍汌硱駗瘏澍醡韍@枌縔�@魶@騫@昃醬痁婽t@PbR@薰�@扰鳼駿j``@頎湨緺恲裰戺駔裰痼@斨鳷徿藐疿AP-1670 into the can, (2) filter the sugar solution through a 0.2 /2 m microfiltration system before filling, or (3) sterilize the sugar solution with an ultra-high temperature system at 140 ℃ for 4 min. After any treatment mentioned above, sterilizing the can at 121℃ for 30 rain will prevent the spoilage. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。