摘要
研究了尼泊金酯钠盐与山梨酸钾和苯甲酸钠在酿造酱油中的防腐效果及使用成本。结果表明在酱油中添加0.15g/kg^0.25g/kg的尼泊金乙酯钠或丙酯钠就能很好抑制酱油中细菌、霉菌的生长,起到防腐保鲜作用;使用成本仅为山梨酸钾的1/3。
The antiseptic effect and costprice of sodium Nipagin and other antiseptics such as potassium sorbate and sodium benzoate which used in the soy sauce were studied in this paper. Resuits showed that using0.15-0.25g/kg Nipagin A Sodium or Nipasol sodium can restrain the quantity of bacterium and fungal in soy sauce. And the costprice of Nipagin A Sodium or Nipasol sodium was 1/3 than potassium sorbate.
出处
《中国调味品》
CAS
北大核心
2006年第6期42-45,共4页
China Condiment
关键词
尼泊金酯
酱油
应用
sodium Nipagin
soy sauce
application
