摘要
试验选取GB 2760-2011中规定可用于腌菜产品的四种化学防腐剂分别添加于泡菜中,来控制泡菜货架期继续产酸和汤汁浊度。结果表明:添加0.11g/kg山梨酸钾能显著的控制泡菜腌制后的持续产酸,阻止活乳酸菌过量繁殖带来的汤汁浑浊,并防止活乳酸菌数量减少,使产品外观及营养保持在较佳水平。在限量范围内,较高浓度的脱氢乙酸钠、亚硫酸氢钠也具有相似效果,推荐使用剂量分别为0.22,0.11g/kg。
In this study,four chemical preservatives from GB 2760-2011 are chosen to add into pickles respectively,to control the continuous acid production and turbidity of pickles during the shelf life.The result shows that 0.11 g/kg of potassium sorbate exhibits an excellent suppression effect on the continuous acid production and turbidity of pickles caused by overgrowth of lactic acid bacteria. Besides,it prevents the decrease of lactic acid bacteria count,making the product＇s appearance and nutrition at a better level.Within the limited range,higher dose of sodium dehydroacetate and sodium hydrogen sulfite also has a similar effect,and the recommended doses are 0.22,0.11 g/kg respectively.
出处
《中国调味品》
CAS
北大核心
2015年第9期1-3,共3页
China Condiment
基金
浙江省食品微生物重点实验室资助项目
关键词
泡菜
化学防腐剂
可滴定酸
乳酸菌数
pickles
chemical preservatives
titrable acids
lactic acid bacteria count
