摘要
对应用不同浓度纳他霉素(NT)、乳酸链球菌(Nisin)、双乙酸钠(SDA)和脱氢醋酸钠(DHA)处理的油酥锅盔的保质期效果进行了研究。结果表明,不同浓度的防腐剂可不同程度地抑制油酥锅盔表面的菌落生长。最优组合为NT∶Nisin=8∶2(0.24 g/kg∶0.04 g/kg,保质期为33 d)和NT∶SDA=7∶3(0.21 g/kg∶1.2 g/kg,保质期为33 d),与对照组(保质期为20 d)相比,大大延长了保质期。
Research on the application of different concentrations of neomycin (NT) ,lactic acid streptococci (Nisin), double acetic acid sodium (SDA) and dehydrogenation sodium acetate (DHA) processing Guokui pastry the quality guarantee period of the effects. The results show that pastry Guokui surface colony growth by the different degree of inhibition at different concentration of preservatives. The optimal combination of the compound of NT: Nisin = 8:2 (0.24 g/kg:0.04 g/kg, shelf life for 33 d) and NT: SDA= 7:3 (0.21 g/kg:l.2 g/kg, shelf life for 33d). Relative to the control group(shelf life for 20 d) , greatly extend their shelf life.
出处
《粮食加工》
2012年第5期43-47,共5页
Grain Processing
关键词
油酥锅盔
保质期
防腐剂
pastry Guokui
shelf-life
preservatives