| 挥发型面包复合防腐剂的研究 |
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| 引用本文： | 朱俊晨,柳春艳. 挥发型面包复合防腐剂的研究[J]. 食品科技, 2004, 0(2): 63-65 |
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| 作者姓名： | 朱俊晨 柳春艳 |
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| 作者单位： | 深圳职业技术学院生物应用工程系,深圳·518055 |
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| 摘 要： | 通过测定山梨酸在面包中的吸附量来确定复合保鲜剂最大使用量,就新鲜面包用挥发型复合防腐剂的成分、载体、配比等方面进行了研究。复合保鲜剂组成最佳成分比为:苯甲酸1.25%、尼泊金乙酯2.00%、双乙酸钠3.75%、山梨酸3.5%,保鲜剂与载体最佳组成成分为:50%乙醇 活性炭。面包与保鲜剂的比例为5∶1时,面包保藏效果最佳。
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| 关 键 词： | 面包 防腐剂 复合保鲜剂 |
| 文章编号： | 1005-9989(2004)02-0063-03 |
| 修稿时间： | 2003-08-25 |
Study on bread volatility antiseptic |
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| ZHU Jun-chen LIU Chun-yan. Study on bread volatility antiseptic[J]. Food Science and Technology, 2004, 0(2): 63-65 |
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| Authors: | ZHU Jun-chen LIU Chun-yan |
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| Abstract: | The optima ingredients and quantity of bread preservative were determined on the basis of orthogonal experiments, which are 1.25% benzoic acid, 2.0% ethylparaben, 3.75% sodium diacetate, 3.5% sorbic acid. Respectively, furthermore, the optima carrier is determined to be active carbon mixed with 50% ethanol. |
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| Keywords: | bread preservative complex freshness keeping preparation |
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