腊肉复合保鲜剂的筛选研究  

STUDIES ON THE RIDDLING OF MULRIPLE PRESERVATIVE IN LAROU

作　　者：郑立红[1] 任发政[2] 

机构地区：[1]河北科技师范学院食品工程系,昌黎066600 [2]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《肉类研究》2005年第9期35-37,共3页Meat Research

基　　金：国家"十五"科技攻关项目;NO.2001BA501A24-01

摘　　要：为了增加新工艺腊肉的保质期,本实验对应用到腊肉生产中的复合防腐剂进行了筛选。将山梨酸钾、Nisin、乳酸钠通过正交组合应用于腊肉制作,以腊肉在室温下贮藏三个月过程中细菌总数变化作为评定指标,确定了腊肉复合防腐剂的最佳配方是:乳酸链球菌素0.3g/kg、山梨酸钾0.1g/kg和乳酸钠10g/kg。所制的腊肉经真空包装后于室温放置三个月无腐败变质。In order to prolong the shelf life of larou made by new technics, the riddling of multiple preservative in larou was done. Larou which potassium sorbate, nisin and natrium lactate were added to stored at room temperature for three months. By measuring the changes of CUF of larou, the best proportioning of multiple preservative was selected, i.e. nisin 0.3g/kg, potassium sorbate 0.1g/kg, and natrium lactate 10g/kg. The vacuum-packaged larou haven＇t deteriorated in three months.

关 键 词：腊肉 复合保鲜剂 乳酸链球菌素 山梨酸钾 乳酸钠 配方 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]