摘要
研究了乳酸链球菌素(Nisin)与纳他霉素(Natamycin)及其两者复合对苏式蛋黄月饼的防腐效果。结果表明,生物防腐剂Nisin和Natamycin在蛋黄月饼保鲜方面有很好的效果,常温下可以延长苏式月饼货架期达到45d。
Application of bio-preservatives nisin and natamycin and their composition in the soochow style egg yolk moon cake was studied. The results indicated that nisin and natamycin have better preservation effect in the egg yolk moon cake, and shelf life of the product is increased to about 45d.
出处
《食品工业》
北大核心
2006年第6期30-32,共3页
The Food Industry
基金
浙江省科技厅星火项目2004D30005
