本文選題：超氧化電位水 + 穩(wěn)定性��； 參考：《食品與發(fā)酵工業(yè)》2017年05期

【摘要】：研究了不同保存方式、攪拌、溫度對(duì)超氧化電位水pH、有效氯和氧化還原電位及殺菌效果影響,為超氧化電位水的應(yīng)用提供依據(jù)。結(jié)果顯示敞口見(jiàn)光、敞口避光、密封見(jiàn)光、密封避光4種保存條件下,隨著時(shí)間的延長(zhǎng),pH值升高,有效氯和氧化還原電位降低,但密封避光保存至65 d時(shí)仍能保持快速殺菌效果。連續(xù)攪拌或者加熱對(duì)超氧化電位水的理化指標(biāo)影響較小,對(duì)殺菌效果無(wú)影響。從而確定超氧化電位水密封遮光保存65 d內(nèi)穩(wěn)定性好,短時(shí)間的攪拌和加熱不影響其殺菌效果,超氧化電位水可異地加工使用。
[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.
【作者單位】： 中國(guó)食品發(fā)酵工業(yè)研究院;
【分類號(hào)】：TQ123.5
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本文編號(hào)：1898829