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。
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 eompound antiseptic. Experimental results showed that eombined 0.4g/kg sodium benzoate with 0.2g/kg potassium sorbate to compose compound preservative, its preservative effect is best.
出处
《四川理工学院学报（自然科学版）》
CAS
2010年第6期686-688,698,共4页
Journal of Sichuan University of Science & Engineering(Natural Science Edition)
基金
四川省酿酒生物技术及应用重点实验室项目(NJ2008-12)
关键词
甜面酱
复合防腐剂
保藏
fermented flour paste
eompound antiseptic
preservation
