摘要
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.
出处
《食品科学》
EI
CAS
CSCD
北大核心
1993年第8期3-5,共3页
Food Science
关键词
DMF
酱油
抑制
变质
食用醋
DMF Soy Sauce Vinegar Restraint Deterioration