| 乳酸链球菌素和纳他霉素在月饼保鲜中的应用 |
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| 引用本文： | 娄捷嘉,袁秋萍,钟增伟,赵家钦.乳酸链球菌素和纳他霉素在月饼保鲜中的应用[J].粮油食品科技,2006,14(6):62-64. |
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| 作者姓名： | 娄捷嘉 袁秋萍 钟增伟 赵家钦 |
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| 作者单位： | 1. 浙江科技学院,浙江,杭州310012
2. 杭州利民食品厂,浙江,杭州310010 |
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| 摘 要： | 研究了乳酸链球菌素和纳他霉素对蛋黄月饼的防腐保鲜效果,在蛋黄月饼的蛋黄馅中添加乳酸链球菌素和纳他霉素的复配混合液以及在月饼表皮中添加适量浓度的纳他霉素,具有明显的抑菌保鲜效果,可使蛋黄月饼的保质期延长到45天.
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| 关 键 词： | 乳酸链球菌素 纳他霉素 月饼 保鲜 |
| 文章编号： | 1007-7561(2006)06-62-02 |
| 修稿时间： | 2006年8月18日 |
Application of nisin and natamycin in the egg moon cake for keeping fresh preservation |
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| LOU Jie-jia,YUAN Qiu-ping,ZHONG Zeng-wei,ZHAO Jia-qin.Application of nisin and natamycin in the egg moon cake for keeping fresh preservation[J].Science and Technology of Cereals,Oils and Foods,2006,14(6):62-64. |
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| Authors: | LOU Jie-jia YUAN Qiu-ping ZHONG Zeng-wei ZHAO Jia-qin |
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| Abstract: | The preservation technology of egg moon cake combining with the nisin and natamycin was studied. It was found that nisin and natamycin were good preservatives to egg yolk, while the surface of the moon cake contained natamycin could keep good quality during the period of preservation. So they can be used to extend the shelf life of egg moon cake and the egg moon cake can be preserved for 45d. |
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| Keywords: | nisin natamycin moon cake preservation |
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