摘要
文中探讨了洋葱汁在酱油中的抑菌特性及洋葱汁代替部分苯甲酸钠用于酱油的防腐保鲜,同时,利用加速破坏性实验（accelerated shelf life testing,ASLT）预测加入复配防腐剂酱油的保质期。结果表明：40℃,添加6.25%的洋葱汁能把酱油的微生物菌落总数控制在3×10~4CFU/m L以内,且能达到1 g/kg苯甲酸钠的抑菌效果;洋葱汁与苯甲酸钠的最适复配比例为1.9%洋葱汁,0.7 g/kg苯甲酸钠;ASLT实验得到25℃条件下添加复配防腐剂酱油的保质期为544 d,添加1 g/kg苯甲酸钠酱油的保质期为547 d。
Antimicrobial properties and antibacterial effect of onion juice and the substitute of sodium benzoate in soy sauce preservation were studied. Besides, the accelerated shelf-life testing （ASLT） was used to test the shelf-life. The result showed that under the condition of 40℃ , onion juice＇ s 6.25% inhibitory effect was the same as 1 g/kg so- dium benzoate which can keep the total number of microbial colonies less than 3×104 CFU/mL in soy sauce. The op- timum mixture of onion juice and sodium benzoate was 1.9% onion juice with 0.7 g/kg sodium benzoate. At 25℃ , by ASLT analysis the soy sauce added the compound preservatives had 544 day shelf-life, and the soy sauce added 1 g/kg sodium benzoate had 547 day shelf-life. In conclusion, onion juice substitutes certain proportion of sodium benzoate in soy sauce can have a potential application.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2016年第11期148-151,共4页
Food and Fermentation Industries
关键词
酱油
洋葱汁
苯甲酸钠
复配防腐剂
保质期
soy sauce
onion juice
sodium benzoate
composite preservative
shelf life
