不同防腐剂在酱油保鲜中应用的探讨  

Analysis on different anticorrosive agents in soy sauce antistaling

作　　者：张丽华[1] 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

出　　处：《中国酿造》2008年第3期67-68,共2页China Brewing

基　　金：辽宁省教育厅攻关计划项目(2005047);渤大科研基金资助(BJ2004001)

摘　　要：探讨了尼泊金酯、苯甲酸钠、乳酸链球菌素在酱油中的防腐效果,对其使用的安全性、使用效果、经济成本进行了比较,结果表明;乳酸链球菌素在酱油中的使用效果明显优于尼泊金酯和苯甲酸钠,但其成本较高。In this paper, anticorrosive effects of nipagin esters, sodium benzoate and nisin in soy sauce were researched. Its safety, effects and costs were compared among these three anticorrosive agents. The results showed that the anticorrosive effects of Nisin were obviously better than that of nipagin esters and sodium benzoate in soy sauce. But the cost of using Nisin in soy sauce was higher than nipagin esters and sodium benzoate.

关 键 词：尼泊金酯 苯甲酸钠 乳酸链球菌素 

分 类 号：TS202.3[轻工技术与工程—食品科学]