Application of a Two-Stage System With Pressurized Carbon Dioxide Microbubbles for Inactivating Enzymes and Microorganisms in Unpasteurized Sake and Unfiltered Beer
作者： Fumiyuki Kobayashi , Sachiko Odake
DOI: 10.1016/B978-0-12-815269-0.00007-6
关键词:
摘要: Abstract Recently, we devised a two-stage system that was additionally pressurized and heated after carbon dioxide microbubbles (MBCO2) were mixed with liquid food at low temperature pressure (two-stage MBCO2) as novel technique for inactivating enzymes microorganism in food. Therefore, hiochi bacteria unpasteurized sake (UPS) yeast unfiltered beer (UFB) inactivated by the MBCO2, quality of evaluated. Enzymes UPS UFB could be completely MBCO2. In sensory evaluation, treated MBCO2 better than those heat usual, analyzed components. These results suggested promised practical microorganisms UPS.
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