| 不同防腐剂对蛋黄酥月饼的防腐效果研究 |
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| 引用本文： | 陈敏,蒋予箭,章丽,顾振宇,周浙勇,龙柳林.不同防腐剂对蛋黄酥月饼的防腐效果研究[J].食品工业,2006(3). |
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| 作者姓名： | 陈敏 蒋予箭 章丽 顾振宇 周浙勇 龙柳林 |
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| 作者单位： | 浙江工商大学，浙江工商大学，浙江圣效化学品有限公司，浙江工商大学，浙江工商大学，浙江工商大学 杭州 310035，杭州 310035，衢州 324000，杭州 310035，杭州 310035，杭州 310035 |
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| 摘 要： | 研究了不同防腐剂对冰蛋黄中分离到的微生物抑制作用和对蛋黄酥月饼的防腐效果。结果表明尼泊金丙酯对冰蛋黄中细菌和霉菌的抑菌作用强于山梨酸钾、脱氢醋酸钠,添加0.5g/kg尼泊金丙酯可使蛋黄酥月饼的保质期达到45d。
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| 关 键 词： | 尼泊金酯 防腐剂 月饼 |
Application of Different Antiseptic in the Egg Moon Cake |
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| Chen Min Jiang Yu-jian Gu zhen-yu Zhou Zhe-yong Long Liu-lin Zhejiang Gongshang University.Application of Different Antiseptic in the Egg Moon Cake[J].The Food Industry,2006(3). |
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| Authors: | Chen Min Jiang Yu-jian Gu zhen-yu Zhou Zhe-yong Long Liu-lin Zhejiang Gongshang University |
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| Affiliation: | Chen Min Jiang Yu-jian Gu zhen-yu Zhou Zhe-yong Long Liu-lin Zhejiang Gongshang University(Hangzhou 310035) Zhang Li Zhejiang Sheng Xiao Chemicals Company Ltd.(Quzhou 324000) |
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| Abstract: | Application of different antiseptic used in the egg moon cake was studied.The results showed that the inhibition effect of propylparaben on microorganism separated from frigorific egg yolk is much better than potassium sorbate and sodium dehydroacetate.The egg moon cake contained 0.5g/kg propylparaben can be preserved for 45d. |
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| Keywords: | propylparaben antiseptic moon cake |
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