DMF在酱油、食醋中的防腐效果研究

A Study of Antiseptic Result About DMF to Soy Sauce and Vinegar

将一种新型防腐剂DMF添加到酱油、食醋中,对引起酱油、食醋白花变质的酵母菌群和格兰氏阴性菌群有明显的抑制作用,可以延长酱油、食醋的存放时间而不影响其口感、颜色、体态、香味与成份。证明酱油添加0．010%DMF、食醋添加0．012%DMF,在北方夏季敞开条件下,可以存放1月之久,不白花变质。

By adding a new kind of antiseptic agent-DMF into soy sauce and vinegar , the growth of yeasts and G-bac-teria can be obviously inhibited. It can prolong the shelf life of soy sauce and vinegar , but will not affect their taste, colour, appearance, fragance and ingredients. The test has proved that 0. 010% DMF in soy sauce, 0. 012% DMF in vinegar will prolong their shelf life to about one month in uncovered condition in the summer of north China.