摘要
主要研究采用化学方法即添加防腐剂的方法延长即食海带的保质期。结果发现添加增效尼泊金酯钠的效果明显好于其它防腐剂,确定添加0.250g/kg浓度的增效尼泊金酯钠可有效地延长即食海带的保质期。
The durability of instant kelp can be prolonged by several chemic methods such as adding preserva- tive. In our research, it indicated that the effect of the sodium Nipagin was preferable to other preservative obvi- ously. When the concentration of the sodium Nipagin added was 0.250 g/kg, the durability of instant kelp could be prolonged effectively.
出处
《食品研究与开发》
CAS
北大核心
2008年第9期133-137,共5页
Food Research and Development
关键词
即食海带
平酸菌
防腐剂
保质期
instant kelp
Bacillus stearothemophilus
preservatives
durability
