摘要
采用霉菌总数快速测定方法筛选出一种较理想的复配型防霉乳化剂 ,以山梨酸钾、苯甲酸钠、丙酸钙作为对照试验。再将筛选出来的乳化剂应用于典型的中偏碱性食品———月饼中 ,结果发现 ,此防霉乳化剂具有一定的防霉保鲜作用 ,并在 0 4 %、0
Potassium sorbate,sodium benzoate,calcium propionate were used as control group The better compound antifungal emulsifier was selected by the means of determinating the total amount of fungal.This emulsifier was applicated into the food with pH less than 7.0 such as mooncake.It was found that after treatment it had a certain anti fungal effect by adding 0.4% or 0.5%.
出处
《食品与机械》
CSCD
2002年第4期23-24,共2页
Food and Machinery
关键词
复配防霉乳化剂
广式月饼
应用
防霉效果
Compound antifungal emulsifier Selective Guangdong mooncake Anti fungal Effect
