摘要
实验采用加入不同浓度的红四氮唑溶液对川味复合调味料(如红汤火锅底料、青花椒鱼调料、鸡精调味料)中的菌落总数检测的影响,从而验证川味复合调味料在菌落总数检测过程中红四氮唑溶液加入的最佳浓度,进而验证红四氮唑用于鸡精调味料菌落总数检测的科学性。
The experiment adopts TTC of different concentrations added to hot pot bed charge, pepper sauce fish and chicken essence to test the effect of the total number of colonies, and to confirming the optimum concentration of TTC on determination of total colonies in hot pot bed charge, pepper sauce fish. And then to verify the TTC for scientific detection of total number of colonies of chicken seasoning.
出处
《食品与发酵科技》
CAS
2015年第1期81-83,106,共4页
Food and Fermentation Science & Technology
关键词
红四氮唑
复合调味料
菌落总数
red tetrazoline
compound condiment
application
