摘要
该文研究了尼泊金复合酯作为防腐剂在酱菜中的应用.结果表明,在含7%氯化钠的培养基中添加200mg/kg尼泊金复合酯就能完全抑制细菌生长,在散装酱菜中添加250mg/kg的尼泊金复合酯能保证酱菜质量在25℃～33℃的气温下20d不变.
Application of Nipagin complex ester as a preservative used in pickles was studied. The results show that bacteria growth can be totally inhibited with 200 mg/kg Nipagin complex ester in the medium of 7% salt. Bulk pickles containing 250 mg/kg Nipagin complex ester can be preserved at 25℃~33℃ for 20 d.
出处
《中国酿造》
CAS
北大核心
2004年第4期19-20,共2页
China Brewing
关键词
尼泊金复合酯
防腐剂
酱菜
Nipagin complex esters
preservative
pickle
