| 尼泊金酯在蛋黄酥月饼中的应用研究 |
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| 引用本文： | 蒋予箭,章丽,陈敏,顾振宇,周浙勇,龙柳林.尼泊金酯在蛋黄酥月饼中的应用研究[J].中国食品添加剂,2006(C00):72-75. |
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| 作者姓名： | 蒋予箭 章丽 陈敏 顾振宇 周浙勇 龙柳林 |
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| 作者单位： | [1]浙江工商大学,杭州310035 [2]浙江圣效化学品有限公司,衢州324000 |
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| 摘 要： | 本文简要介绍了影响月饼防霉的因素，主要研究了防腐剂在广式蛋黄莲蓉月饼中的应用效果，对比了尼泊金丙酯钠、尼泊金丙酯、山梨酸钾、脱氢醋酸钠等在蛋黄酥月饼中的防腐效果。结果表明在GB2760—1996允许的最大使用量条件下，尼泊金酯的抑菌防腐效果明显优于山梨酸钾、脱氢醋酸钠，可使蛋黄莲蓉月饼的保质期延长15天以上。
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| 关 键 词： | 尼泊金酯 防腐剂 月饼 广式蛋黄莲蓉月饼 |
The application study of antiseptic in the moon cake |
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| JIANG Yu-jian, ZHANG Li, CHEN Min, GU Zhen-yu, ZHOU Zhe-yong, LONG Liu-lin.The application study of antiseptic in the moon cake[J].China Food Additives,2006(C00):72-75. |
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| Authors: | JIANG Yu-jian ZHANG Li CHEN Min GU Zhen-yu ZHOU Zhe-yong LONG Liu-lin |
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| Abstract: | The moldy ingredient of moon cake were introduced in this text. It mainly studied the effect of application between different antiseptic on the egg moon cake. The result showed that the antisepsis effect of Nipagin Esters is much better than Potassium sorbate and Sodium dehydroacetate. It can extend a period of time more than 15 days. |
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| Keywords: | nipagin esters antiseptic moon cake |
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