国际中文开源期刊平台

浅析发酵食品中的物理手段

A Brief Analysis of the Physical Function of Fermented Food

现代物理进展 / 2021,3(2)：18-23 / 2021-06-09 427 427

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• 作者： 蒋正义     
• 单位：

  华中师范大学物理科学与技术学院，武汉

• 关键词： 现代物理技术；发酵食品；人工催陈；杀菌；酿酒酵母菌；诱变作用
• Modern physical technology; Fermented foods; Manual aging acceleration; Sterilization; Saccharomyces cerevisia; Mutagenesis effect
• 摘要： 综述了利用现代物理技术分别对新酒和新醋进行人工催陈，对发酵食品进行灭菌消毒，对酿酒酵母菌进行人工诱变。同时对现代物理技术应用于发酵食品生产提出建议。实践证明现代物理技术是一种“绿色人工”的方法，它对于发酵食 品工业生产有着广泛的应用前景。
• Accelerating the aging of new wine and new vinegar, sterilizing fermented foods and mutagenizing Saccharomyces cerevisia by modern physical technology were reviewed in this paper. The application of modern physical technology on fermented food production was also suggested. The practice showed that modern physical technology is a green-manual method, which exhibits a broad application prospects in industrial production of fermented foods.
• DOI： https://doi.org/10.35534/amp.0302007c
• 引用： 蒋正义．浅析发酵食品中的物理手段［J］．现代物理进展，2021，3（2）：18-23．