| 复合防腐剂在甜面酱中的应用研究 |
| |
| 引用本文： | 冯治平,吴士业. 复合防腐剂在甜面酱中的应用研究[J]. 四川理工学院学报(自然科学版), 2010, 23(6) |
| |
| 作者姓名： | 冯治平 吴士业 |
| |
| 基金项目： | 四川省酿酒生物技术及应用重点实验室项目 |
| |
| 摘 要： | 文章用苯甲酸钠、山梨酸钾和尼泊金酯进行两两搭配组成复合防腐剂,用于改善甜面酱的保藏性能。添加了复合防腐剂的甜面酱,在28℃条件下贮藏6周,每周测定甜面酱理化指标和微生物指标的变化,以考查复合防腐剂的防腐效果,实验证明用苯甲酸钠0.4g/kg和山梨酸钾0.2g/kg进行复合的复合防腐剂,其防腐效果最佳。
|
| 关 键 词： | 甜面酱 复合防腐剂 保藏 |
Study on Application of Compound Antiseptic in Fermented Flour Paste |
| |
| FENG Zhi-ping,WU Shi-ye. Study on Application of Compound Antiseptic in Fermented Flour Paste[J]. Journal of Sichuan University of Science & Engineering(Natural Science Editton), 2010, 23(6) |
| |
| Authors: | FENG Zhi-ping WU Shi-ye |
| |
| Abstract: | In this paper,for sodium benzoate,potassium sorbate and Nipagin ester formed compound antiseptic between two with a preservative,used to improve the preserved properties of fermented flour paste.The fermented flour paste added compound antiseptic,storaged at 28℃ for 6 weeks,every week measured the changes of its physical-chemical and microbial indicators in order to examine the preservative effect of compound antiseptic.Experimental results showed that combined 0.4g/kg sodium benzoate with 0.2g/kg potassium sorbate to compose compound preservative,its preservative effect is best. |
| |
| Keywords: | fermented flour paste compound antiseptic preservation |
| 本文献已被 万方数据 等数据库收录！ |
|
