延长即食海带保质期的研究  

THE STUDY ON PROLONGING THE DURABILITY OF INSTANT KELP

作　　者：刘秀河[1] 渊辛华 

机构地区：[1]山东轻工业学院食品与生物工程学院,山东济南250353 [2]山东省九州食品生产力促进中心,山东济南250013

出　　处：《食品研究与开发》2008年第9期133-137,共5页Food Research and Development

摘　　要：主要研究采用化学方法即添加防腐剂的方法延长即食海带的保质期。结果发现添加增效尼泊金酯钠的效果明显好于其它防腐剂,确定添加0.250g/kg浓度的增效尼泊金酯钠可有效地延长即食海带的保质期。The durability of instant kelp can be prolonged by several chemic methods such as adding preserva- tive. In our research, it indicated that the effect of the sodium Nipagin was preferable to other preservative obvi- ously. When the concentration of the sodium Nipagin added was 0.250 g/kg, the durability of instant kelp could be prolonged effectively.

关 键 词：即食海带 平酸菌 防腐剂 保质期 

分 类 号：TS254[轻工技术与工程—水产品加工及贮藏工程]