| 银耳孢子发酵饮料保存力研究 |
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| 引用本文： | 沈蓉.银耳孢子发酵饮料保存力研究[J].重庆工商大学学报(自然科学版),1991(4). |
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| 作者姓名： | 沈蓉 |
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| 作者单位： | 渝州大学生物系 |
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| 摘 要： | 本文以银耳孢子发酵饮料为例,研究了营养饮料在四种试验条件下的保存力,提出凡是自身组成不含防腐成分的营养饮料,都应适量添加防腐剂,才能达到国家卫生部规定的3～6个月保存期,并从微生物学原理加以阐明。此结论适宜在各类新食品研制中推广应用。
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| 关 键 词： | 银耳孢子发酵饮料 营养型 保存力 防腐剂 |
A Study on Preservative Activity of Tremella Fuciformis Basidiospores Fermented Beverage |
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| Shen Rong.A Study on Preservative Activity of Tremella Fuciformis Basidiospores Fermented Beverage[J].Journal of Chongqing Technology and Business University:Natural Science Edition,1991(4). |
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| Authors: | Shen Rong |
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| Abstract: | In this paper,four tests for preservation of Tremella Fuciformis basidiospores fermened beverage were studied.In general,all nutrient beverages without antiseptic property in itself should be preservatized. Only doing so,can it be preservated for three or six months which was stipulated by the Ministry of Public Health.All the tests were proved by microbiological observation.The results are available for all kinds of developing new foods. |
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| Keywords: | Tremella Fuciformis basidiospores fermented beverage nutrient preservation antiseptic agent |
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