摘要
本文以银耳孢子发酵饮料为例,研究了营养饮料在四种试验条件下的保存力,提出凡是自身组成不含防腐成分的营养饮料,都应适量添加防腐剂,才能达到国家卫生部规定的3～6个月保存期,并从微生物学原理加以阐明。此结论适宜在各类新食品研制中推广应用。
In this paper,four tests for preservation of Tremella Fuciformis basidiospores fermened beverage were studied.In general,all nutrient beverages without antiseptic property in itself should be preservatized. Only doing so,can it be preservated for three or six months which was stipulated by the Ministry of Public Health.All the tests were proved by microbiological observation.The results are available for all kinds of developing new foods.
关键词
发酵饮料
保存力
防腐剂
银耳孢子
Tremella Fuciformis basidiospores
fermented beverage
nutrient
preservation
antiseptic agent
