摘要
通过稀释平板法定期检测蛋糕保藏过程中霉菌总数变化,研究了不同浓度的双乙酸钠对不同种类蛋糕防霉效果的影响。实验证明:双乙酸钠在普通面糊类蛋糕中的最佳防霉添加量为0.4%,此时蛋糕在常温下的霉菌超标时间为14 d,比不添加防腐剂的蛋糕延长10 d。0.4%双乙酸钠对三种不同配方蛋糕的防霉效果不尽相同,普通蛋糕优于戚风蛋糕,海绵蛋糕最差。
The amount of the mildew changed during storage was determined regularly by dilution plate method. The effect of mildew proof was studied by adding different content of Sodium diacetate（SDA）in different kind of cakes. The results showed that the optimum mildewproof concentration of SDA was 0.4% in common cake. Under the normal temperature, the mildew counts in cakes went beyond the standard number in the fourteenth day, 10 days longer than that without any preservative. Comparing the effects among the three types of cake with 0.4% SDA, the effect of common cake was better then that of chiffon cake, that of sponge cake was the worst.
出处
《粮油食品科技》
2009年第3期43-44,共2页
Science and Technology of Cereals,Oils and Foods
关键词
蛋糕
双乙酸钠
防霉
cake
sodium diacetate
mildew proof
