摘要
用山梨酸钾和脱氢醋酸钠组成复合防腐剂对雪梨果汁作保藏试验研究,用试样菌落总数的变化、糖分变化和VC的变化反映防腐剂的保藏效果,考查单一防腐剂与复合防腐剂的抑菌能力。经过10周的保藏,未添加防腐剂的雪梨汁样品糖度下降了26%;添加山梨酸钾、脱氢醋酸钠及复合防腐剂的雪梨汁样品糖度分别下降11.6%、9.2%和8%。但防腐剂对VC的保藏会产生不良影响。
Studied on the compound antiseptic had been composed of potassium sorbate and sodium ehydroacetate to perform the preservation experiment with snow pear juice.Used the change of total numbers of colony, sugar and Vitamin C to reflect the preservation effect of antiseptic.Examinated the bacteriostasis ability of sole antiseptic and compound antiseptic. After 10 weeks preservation, the contents of sugar in snow pear juice which had not added antiseptic had droped 26 %. The snow pear juice sample which had added potassium sorbate, sodium dehydroacetate and the compound antiseptic, the contents of sugar had respectively droped 11.6 %, 9.2 % and 8 %. But the antiseptic had the adverse effect to the Vitamin C in preservation.
出处
《食品研究与开发》
CAS
北大核心
2009年第10期135-136,181,共3页
Food Research and Development
关键词
复合防腐剂
山梨酸钾
脱氢醋酸钠
雪梨汁
Compound antiseptic
potassium sorbate
sodium dehydroacetate
snow pear juice
