摘要
以萝卜为原料,进行酱菜制作,重点研究了天然防腐剂乳酸链球菌素(Nisin)与纳他霉素(natamycin)在酱菜加工中的应用,结果表明,采用天然防腐剂乳酸链球菌素与纳他霉素复配,可有效提高酱菜保藏品质,其最优复合配方为300mg/kg乳酸链球菌素+150mg/kg纳他霉素;乳酸链球菌素与纳他霉素复合防腐剂对酱菜总酸度影响较小;酱菜在保藏3个月内,乳酸链球菌素与纳他霉素复合防腐剂可以改善酱菜的感官品质。
The application of Nisin and natamycin to pickle made by radish were studied. The result indicated that Nisin and natamycin could improve storing characteristics of pickle, and the optimum proportion of the natural compound preservatives was 300mg/kg Nisin ＋ 150mg/kg natamycin; Nisin and natamycin had little effect on total acidity of pickle ;sensory quality of pickle was improved during storage after treated by Nisin and natamycin.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第10期227-228,278,共3页
Science and Technology of Food Industry
基金
陕西科技大学B类科研团队资助(SUST-B04)
