糖用消泡剂中新型防腐剂的选用研究  

Study on the Selection of Preservatives for Antifoaming Agent in Sugar Factory

作　　者：陈骏佳[1] 朱文浩[1] 刘泽槟[1] 胡雪梅[1] 

机构地区：[1]广州甘蔗糖业研究所广东省甘蔗改良与生物炼制重点实验室,广州510316

出　　处：《甘蔗糖业》2010年第1期35-39,共5页Sugarcane and Canesugar

摘　　要：本实验研究了防腐剂在糖用消泡剂中的添加量与防腐效果的关系,比较了3类不同活性成分的防腐剂对糖用消泡剂的防腐效果,结果表明,WFB杀菌剂和DM-1防腐剂分别在添加量为3.6g/kg和6.0g/kg时的防腐效果较好,为生产单位解决产品的防腐问题提供一定的参考价值。The relationship between the addition amount of preservatives for antifoaming agent in sugar factory and antiseptic effect was studied. Three different active ingredients of the preservatives＇ antiseptic effect were compared on the antifoaming agent in sugar factory. Results showed that the best antiseptic effect was obtained when the addition amount of WFB bacteriostatic agent was 3.6 g/kg and DM- 1 preservative was 6.0 g/kg, which provided references for solution of antiseptic problems in antifoaming agent.

关 键 词：糖用消泡剂 防腐剂 防腐效果 

分 类 号：TS202.3[轻工技术与工程—食品科学]