摘要
脱氢醋酸钠 (sodiumdehydroacetate)是继苯甲酸钠、尼泊金、山犁酸钾之后 ,新一代替代型食品防腐保鲜剂。因酱油 pH值小于5,而脱氢醋酸钠在 pH小于5的条件下 ,对酵母菌的抑制效果比苯甲酸钠大2倍 ,对灰绿青霉素菌的抑制效果 ,比苯甲酸钠大25倍。将其作为酱油酿造中的防腐剂 ,效果较好 ,一般用量为0.04 %~0.08 %。
Sodium dehydroacetate,following sodium benzoate,Nipagin and potassium sorbate,is a new generation of substitutional food preseratives,when the PH of sodium dehydroacetate is below 5 ,its restraining effect against saccharomycete is 2 times stronger than sodium benzoate,and its restraining effect against grey-green penicillin germ is 25 times stonger than sodium benzoate.Since the pH of soy sauce is below 5 ,therefore applying sodium dehydroacetate as the preseratives in producing soy sauce has proved pretty effective.The general amount is 0.04%~0.08%.
出处
《江苏调味副食品》
2003年第3期7-9,共3页
Jiangsu Condiment and Subsidiary Food
关键词
脱氢醋酸钠
防腐剂
酱油
酿造
应用
抑制效果
sodium dehydroacetate
preservatives
the production of soy sauce