CAJ | 학술논문

通过对麒麟菜多种杀菌工艺进行探讨，比较不同杀菌条件对麒麟菜风味食品外观、口感、质量的影响。结果表明：过氧化氢溶液对麒麟菜杀菌有显著效果，0.3%浓度过氧化氢杀菌10 min为其最佳杀菌工艺，经处理的产品杀菌效果符合要求，感官品质令人满意；醋酸对麒麟菜即食食品杀菌结果表明，2.5%浓度醋酸杀菌40 min，可以达到理想的效果；紫外线杀菌20 min，杀菌效果较明显，相对于产品的感官影响较小。
통과대기린채다충살균공예진행탐토，비교불동살균조건대기린채풍미식품외관、구감、질량적영향。결과표명：과양화경용액대기린채살균유현저효과，0.3%농도과양화경살균10 min위기최가살균공예，경처리적산품살균효과부합요구，감관품질령인만의；작산대기린채즉식식품살균결과표명，2.5%농도작산살균40 min，가이체도이상적효과；자외선살균20 min，살균효과교명현，상대우산품적감관영향교소。
The bacterici dal technologies of flavor food made from Eucheuma were studied with comparing the effect of the different sterilization conditions on the appearance, flavor and quality of the products. The results showed that soaked with 0.3 % concentration of hydrogen about 10 minutes soaking is the optimal sterilization condition. It meets the requirements of germicidal efficacy after the treatment, and the sensory quality is satisfactory. Eucheuma sterilization with acetic was studied in this paper show that it has an ideal effectiveness when treated by 2.5% concentration of acetic with 10 min. on the other way, ultraviolet sterilization with 10 min is effective for sterilization, and its sensory quality is good.