| 蛋黄月饼的生物保鲜 |
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| 引用本文： | 顾佳莹,袁秋萍,钟增伟,赵家钦. 蛋黄月饼的生物保鲜[J]. 食品工业, 2006, 0(6) |
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| 作者姓名： | 顾佳莹 袁秋萍 钟增伟 赵家钦 |
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| 作者单位： | 浙江科技学院 杭州310012(顾佳莹，袁秋萍，钟增伟)，杭州利民食品厂 杭州310010(赵家钦) |
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| 基金项目： | 浙江省科技厅星火项目2004D30005 |
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| 摘 要： | 研究了乳酸链球菌素(Nisin)与纳他霉素(Natamycin)及其两者复合对苏式蛋黄月饼的防腐效果。结果表明,生物防腐剂Nisin和Natamycin在蛋黄月饼保鲜方面有很好的效果,常温下可以延长苏式月饼货架期达到45d。
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| 关 键 词： | 乳酸链球菌素 纳他霉素 蛋黄月饼 保鲜 |
Application of Bio-preservation in the Egg Yolk Moon Cake |
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| Abstract: | Application of bio-preservatives nisin and natamycin and their composition in the soochow style egg yolk moon cake was studied.The results indicated that nisin and natamycin have better preservation effect in the egg yolk moon cake,and shelf life of the product is increased to about 45d. |
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| Keywords: | nisin natamycin egg yolk moon cake preservation |
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