| 复配防霉乳化剂在广式月饼中的应用 |
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| 引用本文： | 傅小伟,刘闽年,冯凤琴. 复配防霉乳化剂在广式月饼中的应用[J]. 食品与机械, 2002, 0(4): 23-24 |
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| 作者姓名： | 傅小伟 刘闽年 冯凤琴 |
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| 作者单位： | 浙江大学(华家池)食品科学与营养系 |
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| 摘 要： | 采用霉菌总数快速测定方法筛选出一种较理想的复制型防霉乳化剂，以山梨酸钾、苯甲酸钠，丙酸钙作为对照试验。再将筛选出来的乳化剂应用于典型的中偏碱性食品－－月饼中，结果发现，此防霉乳化剂具有一定的防霉保鲜作用，并在0．4％、0．5％用量上达到满意的效果。
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| 关 键 词： | 复配防霉乳化剂 广式月饼 应用 防霉效果 |
| 修稿时间： | 2002-06-27 |
The application of compound-antifungal emulsilfier on Guangdong mooncake |
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| Fu XiaoweiLiu MinnianFeng Fengqin. The application of compound-antifungal emulsilfier on Guangdong mooncake[J]. Food and Machinery, 2002, 0(4): 23-24 |
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| Authors: | Fu XiaoweiLiu MinnianFeng Fengqin |
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| Affiliation: | Fu XiaoweiLiu MinnianFeng Fengqin |
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| Abstract: | Potassium sorbate,sodium benzoate,calcium propionate were used as control group The better compound antifungal emulsifier was selected by the means of determinating the total amount of fungal.This emulsifier was applicated into the food with pH less than 7.0 such as mooncake.It was found that after treatment it had a certain anti fungal effect by adding 0.4% or 0.5%. |
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| Keywords: | Compound antifungal emulsifier Selective Guangdong mooncake Anti fungal Effect |
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