粮油副产品及饲料的度夏防霉研究Ⅱ高水分豆饼粉度夏防霉研究  

THE STUDY OF PREVENTNG GRAIN AND OIL BY-PRODUCT AND COMPOUND FEED FROM MOULD AND DETERIOATION IN SUMMERⅡ、A STUDY OF PREVENTING HIGH-MOISTURE SOYBEAN CAKE POWDERFROM MOULD AND DETERIOATION IN SUMMER

作　　者：严以谨 周景星[1] 钟文辉[1] 薛裕锦 苏济民 李冠雄 叶良 

机构地区：[1]郑州粮食学院粮油科研设计所,泰兴县粮食局

出　　处：《郑州粮食学院学报》1994年第3期14-22,共9页Journal of Zhengzhou Institute of Technology

摘　　要：本文探讨了高水分豆饼粉度夏储藏的品质变化和霉菌含量变化规律。并分别添加不同剂量“克霉灵”系列防霉剂进行度夏储藏防霉保鲜试验。结果表明，“克霉灵”２￣＃Ｂ的防霉效果明显优于丙酸及其盐类，可以使高水分豆饼粉安全度夏，同时说明，霉菌含量和脂肪酸值均可作为豆饼粉的初期霉变指标；植物性防霉剂对丙酸及其盐具有明显的防霉增效作用。hanges of quality and mould in quantity of high-moisture soybean cake powder during summer storage have been studied. Mouldfree and fresh-keeoing experiment of high-moistuer soybean cake powder with a series of “Mouldfree 2￣#B” products has been carried outThe results show that effect of “Mouldfree 2￣#B”on mould is superior to propionic acid aiditssaIt,which enables high-moisture soybean cake powder to be safely stored during summerBothmould in quantity and fat acid value can be used as earlier moldy index of soybean cake,There is obvious synergism between plant mould inhiobitor and propionic acid and its salt.

关 键 词：高水分豆饼粉 防霉保鲜 防霉剂 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]