摘要
GB 2760-2007《食品添加剂使用卫生标准》中规定:面包中允许使用的防腐剂有3种:丙酸盐类、脱氢乙酸及其钠盐、山梨酸及其钾盐。研究了丙酸钙与脱氢醋酸钠两者复配形式、丙酸钙与脱氢醋酸钠和山梨酸钾三者复配形式对面包的防腐效果。结果表明,丙酸钙与脱氢醋酸钠两者复配形式更有利于延长面包保质期,复配的比例6∶4。
GB 2760-2007 ＂Hygienic Standards for Uses of Food Additives ＂ provides that： there are three antiseptics ,which are Propionate compound, Dehydroacetic acid and its sodium salt and sorbic acid and its kali salt, allowed in bread .In this paper, the antiseptic effect of the complex form of both Calcium Propionate and Sodium Dehydroacetate and the complex form of Calcium Propionate ,Sodium Dehydroacetate and Potassium Sorbate in bread have been studied .The results show that the Calcium and Sodium Dehydroacetate complex form between the two is more conducive to extend the shelf life of bread,the optimum ratio of Calcium Propionate to Sodium Dehydroacetate is 6：4.
出处
《粮食加工》
2009年第6期71-73,共3页
Grain Processing
关键词
面包
丙酸钙
脱氢醋酸钠
山梨酸钾
防腐
bread
calcium propionate
sodium dehydroacetate
potassium sorbate
antiseptic.
