摘要
本研究证实单独使用丙酸钠或富马酸防霉效果不理想,而使用复合防霉剂—丙酸钠加柠檬酸和丙酸钠加富马酸二甲酯能使蛋糕在夏天的霉变发生期推迟到六天以后。本复合防霉剂可用于蛋糕和月饼生产。本文在实验研究的基础上,对防霉机理提出了新见解一反馈抑制作用。
Mold inhibitory effect of sodium propionate,fumaric acid,and sodium propionate combined with citric acid or dimethyl fumarate were studied.Results showed that sodium propionate or fumaric acid alone could not inhibit mold attack on cake satisfactorily. The complex antimold agents—sodium propionate combined with citric acid or dimethyl fumarate showed better antimold effect. The mold development occurred in cake was more·than 6 days delayed in summer. These complex agents could be used during production of cake and moon cake. A new idea of antimold mechanism--feedback inhibitory effect was proposed.
出处
《食品工业科技》
CAS
CSCD
北大核心
1993年第5期3-9,共7页
Science and Technology of Food Industry
关键词
防霉剂
蛋糕
丙酸钠
柠檬酸
mold inhibitor cake sodium propionate citric acid dime thyl fumarate
