复合防腐剂延长真空软包装卤蛋货架期的研究

将乳酸钠、双乙酸钠、葡萄糖-γ-内酯作为复合型防腐剂加入到卤蛋中,通过不同贮藏期对卤蛋微生物指标的测定与感官分析,研究单一型、复合型防腐剂对卤蛋防腐的效果。结果表明,上述各种抑菌剂单独使用时均不能很好抑制卤蛋中微生物的生长;正交试验结果表明:选择0.2 g/kg乳酸钠、0.02 g/kg双乙酸钠、0.02 g/ kg葡萄糖-γ-内酯作为复配型抑菌剂的最佳添加配比时,能显著地抑制卤蛋中微生物的生长,其抑菌效果优于单一防腐剂的抑菌效果。将这一结果应用于生产实践中,能有效延长卤蛋的货架期。

Study on Prolonging Shelf-life of Vacuum Soft-packaging Marinated Eggs with Preservative

In this paper,sodiumlactate,sodium diacetate and glucono-γ-lactone were used to marinated eggs.The effects of using either combined or single preservative on marinated eggs were studied by measur- ing the amount of the microbe in different store time and sense organs analysis.Results showed that the growth of microorganisms can not be inhibited completely by either single preservative.However,it can be significantly inhibited by combined preservatives with 0.2g/kg of sodiumlactate,0.02g/kg of sodium diace- tate,0.02g/kg of glucono-γ-1actone.This result gave the potential resolution in prolong the shelf-life of mar- inated eggs.