传统高水分糕团类食品防腐保鲜技术的研究

Study on the preservative technology of traditional Chinese high moisture rice cake

以传统糕团为研究对象,采用复配型防腐剂延长糕团保鲜期。研究了影响传统糕团保质期的主要微生物的种类及其生长特点,在此基础上进行针对性的防腐试验。结果表明,将尼泊金复合酯和双乙酸钠复配使用,可以显著提高传统糕团的保质期,又不影响其食用品质。

This research developed a kind of compound preservatives which can obviously improve the shelf life of rice cakes. Study on the contaminative microbes of the rice cakes, and find out the main species and their growth characteristics which affected the rice cakes＇ shelf life. According to the research, Compound of p- hydroxybenzoate and sodium diacetate were selected and developed a kind of compound preservatives which not only can improve the shelf life of rice cakes but also don＇t affect their edible quality.