摘要
对不同浓度的山梨酸钾、双乙酸钠及不同的添加方式对血豆腐的抑菌效果进行了研究。结果表明:使用相同的防腐剂,采用溶液浸泡的方法比直接将防腐剂添加至血豆腐中,抑菌效果更好,并差异性显著;采用防腐溶液浸泡血豆腐的方式,最适浓度4%的山梨酸钾溶液比0.2%的双乙酸钠溶液抑菌时间延长了32 h,效果差异显著;采用血豆腐中直接添加的方式,最适添加量0.25%的双乙酸钠及4%的山梨酸钾抑菌效果差异不显著。因此,选择4%浓度的山梨酸钾溶液对血豆腐进行浸泡,可以达到最好的抑菌效果。
The antibacterial effects of different antiseptics of potassium sorbate and Sodium diacetate which add by different ways were studied. The results showed Using the same preservatives , the antibacterial effect by soaking to blood tofu than adding directly is better and the difference is significantly. By the way of soaking to blood tofu, the antibacterial time solution extended 32 h by the optimal concentration 4%of potassium sorbate solution than 0.2%of sodium diacetate, the difference is significantly. By the way of adding directly to blood tofu, the bacteriostatic effect have no differences by the most appropriate to adding 0.25%of sodium diacetate and 4%of potassium sorbet. So, choosing the concentration of 4%potassium sorbet solution to blood tofu can achieve the best antibacterial effect.
出处
《食品研究与开发》
CAS
北大核心
2014年第3期104-106,共3页
Food Research and Development
关键词
血豆腐
防腐剂
抑菌
blood tofu
antiseptic
bacteriostatic
