两种川式调味即食型黄花菜的防腐研究

Study on Anti-corrosion of Two Kinds of Sichuan-flavor Instant Hemerocallis citrina

对两种川味即食型黄花菜(泡椒味和麻辣味)进行防腐研究,筛选出防腐效果较优的单一防腐剂,进行防腐剂复配试验。以感官评价、菌落总数及大肠菌群数为指标,最终得到试验结论:对泡椒味即食型黄花菜,较优的单一防腐剂为尼泊金复合酯钠和苯甲酸,当尼泊金复合酯钠∶苯甲酸为4∶1时,能延长产品近4个月的保质期;而对于麻辣味即食型黄花菜,脱氢乙酸钠和抗坏血酸为较优的单一防腐剂,当脱氢乙酸钠∶抗坏血酸为3∶2时,防腐效果最优。

Two kinds of Sichuan-flavor instant Hemerocallis citrina(pickled pepper flavor and spicy flavor)are studied for their antiseptic properties.A single preservative with better antiseptic effect is screened out and the compound preservatives test is carried out.Taking sensory evaluation,total colony count and coliform count as the indexes,the final experimental conclusion is as follows:for pickled pepper flavor instant Hemerocallis citrina,the better single preservative is sodium nipagin complex ester and benzoic acid,when sodium nipagin complex ester∶benzoic acid is 4∶1,the shelf life of the product can be prolonged for nearly four months,for spicy instant Hemerocallis citrina,sodium dehydroacetate and ascorbic acid are the better single preservative.When sodium dehydroacetate∶ascorbic acid is3∶2,the best anti-corrosion effect is obtained.