| 脱氢醋酸钠在李子蜜饯糖渍过程中的防腐效果 |
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| 引用本文： | 应苗苗,应铁进,罗自生,顾海峰,金才财. 脱氢醋酸钠在李子蜜饯糖渍过程中的防腐效果[J]. 食品与发酵工业, 2005, 31(12): 61-63 |
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| 作者姓名： | 应苗苗 应铁进 罗自生 顾海峰 金才财 |
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| 作者单位： | 浙江大学食品科技与营养系,杭州,310029 |
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| 摘 要： | 对比了脱氢醋酸钠和苯甲酸钠在李子蜜饯糖渍过程中在不同糖渍温度(5、15、25℃)下的抑菌特性。实验结果显示,脱氢醋酸钠在蜜饯糖渍过程中对菌落总数和酵母菌有很好的抑制作用,效果明显好于苯甲酸钠。
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| 关 键 词： | 脱氢醋酸钠 李子蜜饯 菌落总数 酵母菌 |
| 收稿时间： | 2005-08-05 |
| 修稿时间： | 2005-09-30 |
Study on the Inhibitory Effect of Disodium Dehydroacetate on Plum Preserved |
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| Ying Miaomiao,Ying Tiejin,Luo Zisheng,Gu Haifeng,Jin Caicai. Study on the Inhibitory Effect of Disodium Dehydroacetate on Plum Preserved[J]. Food and Fermentation Industries, 2005, 31(12): 61-63 |
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| Authors: | Ying Miaomiao Ying Tiejin Luo Zisheng Gu Haifeng Jin Caicai |
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| Abstract: | The effects of anti-microbial of disodium dehydroacetate and sodium benzoate on the total microbial and yeast growth under the different sugaring temperature(5、15、25℃) of the traditional Chinese plum preserves were studied.The results showed that inhibitory effect of disodium dehydroacetate was much stronger than that of sodium benzoate,therefore it has high potential to be applied to the fruit preserves industry. |
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| Keywords: | disodium dehydroacetate sugar preserved plum total microbial growth yeast |
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