| 辣椒酱防腐剂的研制 |
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| 引用本文： | 张显久,苏德俏,陈琳,陈国安. 辣椒酱防腐剂的研制[J]. 中国调味品, 2007, 0(9): 57-58 |
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| 作者姓名： | 张显久 苏德俏 陈琳 陈国安 |
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| 作者单位： | 无锡江大百泰科技有限公司,江苏,无锡,214028 |
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| 摘 要： | 针对辣椒酱开盖后在食用期间容易起霉、变坏的问题进行了研究,并从中分离出了三株细菌、三株霉菌,针对这些微生物进行了有效的抑菌实验,并开发出了相应的防腐剂,添加了0.05%防腐剂的辣椒酱在开盖后室温下放置了25d才开始发霉。
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| 关 键 词： | 辣椒酱 防腐剂 研制 |
| 文章编号： | 1000-9973（2007）09-0057-02 |
| 修稿时间： | 2007-03-08 |
Research of the preservatve of the capsicum sauce |
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| Zhang Xianjiu. Research of the preservatve of the capsicum sauce[J]. China Condiment, 2007, 0(9): 57-58 |
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| Authors: | Zhang Xianjiu |
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| Affiliation: | Zhang Xianjiu et al. |
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| Abstract: | The research is enforced that the capsicum sauce goes moldy after opening cove,and three bacterias and three epiphytes are separated.The inhibitory effects of the bacteria and the epiphyte were studied.A new food preservative has been developed.With 0.05% preservative added,the capsicum sauce keeps fresh in 25 days after opening cover in the room temperature. |
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| Keywords: | capsicum preservative research |
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