摘要
使用3种无害的防腐剂Nisin、乳酸钠(NaL)和单辛酸甘油酯(C8MG),通过L9(34)正交试验对酱油的保鲜效果进行研究。结果表明:使用Nisin 60 IU/g(A2),NaL 1%(B1),C8MG 0.02%(C2)效果较好。酱油中的酵母菌和霉菌受到良好的抑制,延长酱油的保质期。
Three anticorrosive agents without harmful effects： Nisin, sodium lactate and monocaprylin were used to research their antistaling effects on soy sauce through orthogonal experiment design L9（34）. The results showed that antistaling effects of the combination： Nisin 60 IU/g（A2）, sodium lactate 1% （B1）and monocaprylin 0.02 % （C2） were obviously better than others. The antistaling agent combination A2B1C2 suppressed microzyme and mould fungus well and prolonged the shelf-life of soy sauce.
出处
《食品研究与开发》
CAS
北大核心
2009年第4期137-139,共3页
Food Research and Development
基金
辽宁省教育厅高校重点实验室计划项目(2008S003)
