摘要
本文报道了在面包和蛋糕中添加防腐剂丙酸钠和丙酸钙的防霉作用.在面包中添加3g丙酸盐/kg面粉能使保存期在15天以上,而在蛋糕中添加3g丙酸盐/kg面粉能使保存期在12天以上,实验证明了丙酸钠和丙酸钙对面包蛋糕都具有一定的防霉效果.
The test of antimold effect of Sodium propionate and Calcium propion-ate in bread and cake was reported. Bread containing 3g or more (per kg flour ) of propionate inhibited the growth of mold for 15 days. Cake containing 3g or more(per kg flour)of propionate inhibited the growth of mold for 12 days.
出处
《江西科学》
1989年第4期49-53,共5页
Jiangxi Science
关键词
丙酸钠
丙酸钙
面包
蛋糕
防霉
Sodium propionate, Calcium propionate, Bread, Cake, An-timold effect
