摘要
采用亚硫酸盐释放出SO_2气体还原氯酸盐产生ClO_2气体的发生方法,研制出稳定型双组份SO_2-ClO_2保鲜剂。研究了不同比例的SO_2发生剂与ClO_2发生剂,并添加和丰膨润土制成片剂,对甜瓜、葡萄、杏子常见致病菌(青霉、黑曲霉)进行抑菌实验。结果表明:双组份SO_2-ClO_2最优配方SO_2发生剂与ClO_2发生剂质量比为1:0.3时,其保鲜效果优于单一使用SO_2和ClO_2。
The use of sulfite release SO2 gas produced chlorate ClO2 gas reduction occurs method developed stable bi-component SO2-ClO2 preservative. The proportion of SO2 by the occurrence of different agents CIO2 generating agent test results show that the optimal formula for SO2 generating agent：ClOg generating agent mass ratio was 1：0.3. Added abundance bentonite tablets of melon, grapes, apricots common pathogens （Penicillium, Aspergillus） for antibacterial test, through the colony diameter, inhibitory rate, spore germination test, bi-component SO2-ClO2 preservative effects are better than the single use of SO2 and CIO2.
出处
《食品科技》
CAS
北大核心
2012年第10期26-29,34,共5页
Food Science and Technology
基金
“十二五”农村领域国家科技计划课题子项目(2011BAD27B01-01-B)
国家自然科学基金项目(31060227)
关键词
双组份
保鲜剂
抑菌测试
bi-component
preservative
antibacterial test
