超氧化电位水的稳定性及其杀菌效果

发布时间：2018-05-16 23:13

  本文选题：超氧化电位水 + 稳定性　； 参考：《食品与发酵工业》2017年05期

【摘要】：研究了不同保存方式、搅拌、温度对超氧化电位水pH、有效氯和氧化还原电位及杀菌效果影响,为超氧化电位水的应用提供依据。结果显示敞口见光、敞口避光、密封见光、密封避光4种保存条件下,随着时间的延长,pH值升高,有效氯和氧化还原电位降低,但密封避光保存至65 d时仍能保持快速杀菌效果。连续搅拌或者加热对超氧化电位水的理化指标影响较小,对杀菌效果无影响。从而确定超氧化电位水密封遮光保存65 d内稳定性好,短时间的搅拌和加热不影响其杀菌效果,超氧化电位水可异地加工使用。
[Abstract]:The effects of different storage methods, stirring and temperature on the pH, available chlorine, redox potential and bactericidal effect of superoxide potential water were studied, which provided the basis for the application of superoxide potential water. The results showed that the available chlorine and redox potential decreased with the increase of pH value under four preservation conditions: exposure, sealing, sealing and avoiding light. However, the sterilizing effect could be maintained quickly when sealed and kept away from light for 65 days. Continuous stirring or heating had little effect on the physicochemical index of superoxide potential water, but had no effect on bactericidal effect. It was concluded that the superoxide potential water seal had good stability within 65 days after shading, and the short time agitation and heating did not affect its bactericidal efficacy, and the superoxide potential water could be processed and used in different places.
【作者单位】： 中国食品发酵工业研究院;
【分类号】：TQ123.5
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本文编号：1898829