特色传统食品大饹馇综合保鲜技术研究

Research of Integrated Preservation Technique of Special Traditional Food——Dagezha

研究了特色传统食品大饹馇的综合保鲜技术。结果表明,以耐高温蒸煮袋作保鲜袋,添加5%纳他霉素+0.4%乳酸链球菌素+1.0%ε-聚赖氨酸配制的保鲜剂和用抗坏血酸+丙酸钙+焦磷酸钠配制的调节剂,整个生产过程无菌操作,生产的大饹馇在4℃和30℃条件下均可保鲜30 d,产品符合国家食品安全检测标准,并可保持产品良好的风味品质。

Studied the characteristics of dagezha traditional food preservation techniques integrated.The results showed that high temperature cooking bags for storage bag,add 5% Natamycin ＋ 0.4% Nisin ＋1.0% ε-polylysine preparation of the preservative and the use of calcium ascorbate ＋ calcium propionate ＋ pyrophosphate preparation of the regulator,the entire production process of aseptic production of dagezha at 4 ℃ and 30 ℃ could both preservation 30 d,the products meet the national food safety testing standards,and maintaining product quality and good flavor.