摘要
复合防腐剂的研究一直是食品保鲜的重要技术措施。本研究针对乳化香肠这类食肉糜类制品的防腐措施进行了研究,研究表明采用单辛酸甘油酯、乳酸链球菌素、茶多酚、双乙酸钠等四种防腐剂按照0.02%、0.06%、0.04%、0.4%的比例复配成新型乳化香肠防腐剂,进行保鲜能有效的延长保质期,效果明显。该研究为复合防腐剂在食品保鲜上的推广应用提供理论依据。
Composite preservatives research is an important technical measures of fresh food. This study on this kind of food emulsified sausage of anticorrosion measures, and The research shows that the single octylic acid glyceride, nisin, tea polyphenol, double acetic acid sodium and four preservatives according to 0.02 %, 0.06 %, 0.04 %, 0.4 % proportion blends with new emulsion into sausage preservatives, can prolong fresh guarantee period and the effect is obvious. The study as the composite preservatives in food preservation application to provide the theory basis.
出处
《食品研究与开发》
CAS
北大核心
2012年第8期118-120,共3页
Food Research and Development
关键词
复合防腐剂
乳化香肠
食品保鲜
compoumd preservation
emulsification sausage
food preservation
