摘要
测定多种保鲜剂对湿米粉的保鲜效果。结果表明,山梨酸钾、苯甲酸钠、丙酸钠、丙酸钙和双乙酸钠对湿米粉都有一定的保鲜效果,其中山梨酸钾和双乙酸钠保鲜效果较好。当pH5.0、山梨酸钾的添加量为0.05%,或者双乙酸钠的添加量为0.08%时,对湿米粉的保鲜效果较好,保质期可达到6d。对其进行复配时,两者比例为2∶1,添加量为0.1%时,对湿米粉的保鲜效果较好,保质期可达到10d。
Effects of keeping fresh of fresh rice noodle with seven preservatives （potassium sorbate, sodium benzoate, sodium lactate, calcium propionate, sodium diacetate） at ambient temperature in market were studied. The results indicated that they all had certain effect, but potassium sorbate and sodium diacetate were better than others. Fresh dce noodle could keep fresh for 6 days through adding 0.05% potassium sorbate or 0.08% sodium diacetate at pH 5.0. If the two preservatives were blended at the ratio of 2 to 1, and added 0.1% to the rice noodle, the fresh rice noodle could keep fresh for 10 days at 37 0170.
出处
《食品科技》
CAS
北大核心
2008年第9期251-253,共3页
Food Science and Technology
关键词
湿米粉
保鲜剂
保鲜
效果
fresh dce noodle
preservative
fresh
effects
