摘要
随着人们对健康意识的提高,人们对防腐剂的要求也不再仅限于安全和无毒,而是营养化和功能化。复配型天然防腐保鲜剂的研发和利用也已成为食品工业中的一个热点。本文主要阐述了天然防腐保鲜剂的研究进展及现状,并对天然复配型防腐剂的开发前景进行了分析和展望。同时,对研发酱腌菜天然保鲜剂的历程进行简单的综述,选用肉桂提取物作为复配原料的主要成分,不仅可以起到抑菌的效果,而且肉桂提取物特有的风味对调味料起到增香、增鲜的效果。复配壳聚糖、柠檬酸、茶多酚等多种天然活性成分研发出酱腌菜天然防腐保鲜剂,在明确研发目的和意义的基础上历经数年反复试验确定配方组成。不仅解决了酱腌菜制作和保存过程中遇到的防腐难题,更大大降低了企业的成本,保持了酱腌菜原有的风味,其安全性,高效性,方便性对增强企业及产品竞争都具有极为重要的意义。
Along with the health consciousness enhancement,consumers request on preservatives are no longer limited to security and non-toxic,but more toward nutritional and functional properties.Research and development of natural preservation complex has become a hot spot in food industry.The progress and status of the natural preservation,and the future development were analyzed and reviewed.The process of pickles natural preservatives were also briefly summarized.Cinnamon extracts not only can inhibit bacteria bu...
出处
《中国食品添加剂》
CAS
北大核心
2009年第1期126-128,共3页
China Food Additives
关键词
天然防腐保鲜剂
酱腌菜
肉桂提取物
研发
natural preservation
pickles
cinnamon extract
research and development
