生物防腐剂在大豆酱再发酵中的应用研究  

Application of bio-antiseptic in avoiding re-fermentation of soybean paste

作　　者：张丽华[1] 李文军 吴佳茹 何余堂[1] 

机构地区：[1]渤海大学生物与食品学院,辽宁锦州121000 [2]锦州市产品质量检验所,辽宁锦州121000

出　　处：《中国酿造》2005年第9期29-30,共2页China Brewing

基　　金：渤海大学科研基金(BJ20074001)

摘　　要：大豆酱中的微生物是造成大豆酱再发酵变质的主要原因。Nisin对大豆酱中腐败细菌具有抑制作用,在不同Nisin含量的大豆酱中试验结果显示:在37℃条件下,当Nisin含量在0.1‰时,可有效地抑杀大豆酱中的腐败微生物,防止大豆酱在存放、销售过程中的再发酵、沉淀、变质。表明Nisin可以替代化学防腐剂用于大豆酱保鲜,并保持大豆酱原有的营养成分、风味、色泽,延长产品保持期。Microorganism was the main cause of soybean paste deterioration. Nisin has effect on controlling bacteria and preventing deterioration in soybean paste. Experiment was carried out using different dosage of Nisin. It was showed that addition of 0.01 g/kg Nisin could effectively control the microorganism in soybean paste and prevent the over-fermentation, sedimentation and deterioration during the storage and distribution of soybean paste at 37℃. The result indicated that Nisin could be used as substitute of the chemical antiseptic in soybean paste fresh-keeping. This method could alleviate the sterilization intensity and maintain the original color, flavor and nutrition of soybean paste, thus prolonging the shelf life of the products.

关 键 词：大豆酱 NISIN 天然生物防腐剂 抑菌效力 

分 类 号：TS202.3[轻工技术与工程—食品科学]