摘要
将纳他霉素、低聚壳聚糖、山梨酸钾分别添加到酱油中,通过对比抑菌效果及对酱油品质影响情况确定了酱油的最佳防腐剂为纳他霉素。酱油中添加15mg/kg的纳他霉素不影响产品的口感、颜色、香味及成份,可有效抑制酱油中酵母菌的生长,防止酱油的腐败变质。
Natamycin,oligochitosan and potassium sorbate were added in soysauce, Natamycin was founded the best antiseptic of there three, through the evaluation of the effect on the bacillus inhibiting and the quality of soysauce. If 15mg/kg natamycin was added in the soysauce, it was found that it has little effect on the taste,colour fragrance and component of the products, can effectively inhibit the growth of yeast and avoid the decay of soysauce.
出处
《中国调味品》
CAS
北大核心
2003年第6期41-43,共3页
China Condiment
